Description
A vibrant, smoky salsa that blends sweet charred corn, hearty black beans, juicy shrimp, and fresh herbs for a refreshing Mexican‑inspired bite.
Ingredients
Scale
- zest and juice of 1 lime
- 2 Tablespoons olive oil
- 3 Tablespoons honey
- 4 cups charred corn kernels (about 2 ears)
- 2 15-ounce cans black beans, rinsed and drained
- 8–10 cooked jumbo shrimp, deveined, shells removed and chopped small
- 3 radishes, chopped small
- 1 small red onion, minced
- 1–2 jalapeno peppers, seeded and minced (remove ribs to reduce heat)
- 2 teaspoons Gringo’s Chupacabra Fajita seasoning
- 1/2 bunch cilantro, chopped
Instructions
- In a large skillet, heat olive oil over medium-high heat and add the corn kernels, cooking until lightly charred, about 5 minutes.
- Remove the corn from heat and let it cool slightly.
- In a big mixing bowl combine the charred corn, black beans, chopped shrimp, radishes, red onion, and minced jalapeno.
- Drizzle honey and lime juice over the mixture and stir to coat.
- Add lime zest, Gringo’s Chupacabra Fajita seasoning, and chopped cilantro; toss until evenly distributed.
- Taste and adjust seasoning with additional lime juice, salt, or pepper if needed.
- Serve immediately with tortilla chips or as a topping for tacos.
Notes
For extra freshness, add diced avocado just before serving. This salsa can be made ahead and kept refrigerated for up to 2 days; stir well before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Mixed
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 180mg
Keywords: corn salsa,grilled shrimp,Mexican,summer appetizer