Description
A vibrant, smoky salsa that blends sweet charred corn, hearty black beans, and succulent shrimp, brightened with lime, honey, and a hint of heat.
Ingredients
Scale
- 1 lime (zest and juice)
- 2 Tablespoons olive oil
- 3 Tablespoons honey
- 2 ears (roughly 4 cups) charred corn kernels
- 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 rib flesh to lessen heat)
- 2 teaspoons Gringo’s Chupacabra Fajita seasoning
- 1/2 bunch cilantro, chopped
- Salt and pepper to taste
- Fresh lime wedges for garnish (optional)
Instructions
- Char the corn by grilling or using a grill pan over high heat, brushing with a little olive oil until blistered, then cool and cut the kernels off the cob.
- In a large bowl whisk together the lime zest, lime juice, honey, and olive oil.
- Add the charred corn kernels, black beans, chopped shrimp, radishes, red onion, and minced jalapeno to the bowl.
- Sprinkle the fajita seasoning over the mixture and toss to coat evenly.
- Stir in the chopped cilantro and season with salt and pepper to taste.
- Let the salsa rest for 10 minutes to allow flavors to meld, then give it a final stir.
- Serve chilled or at room temperature, garnished with fresh lime wedges if desired.
Notes
Serve with tortilla chips or as a topping for tacos. Adjust heat by adding more or fewer jalapenos.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop char and chilled assembly
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 0.8g
- Unsaturated Fat: 6.2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 38g
- Protein: 9g
- Cholesterol: 15mg
Keywords: charred corn, black beans, shrimp, Mexican, salsa