Roasted Corn Avocado Black Bean Chutney

  • Author: The Kitchen Whisperer

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  • 2 Avocados cut into small cubes
  • 2 cups of fresh roasted corn (can substitute thawed and drained frozen corn)
  • 2 Tbl Butter
  • 1 can black beans (drained and rinsed)
  • 1/2 small red onion minced
  • Juice of 1 lime
  • 1 tsp 1 1/2tsp. salt (depends on taste)
  • 1 tsp fresh ground black pepper
  • 1 jalapeno seeded and minced (or can you 1 to 1 1/2tsp red pepper flakes)
  • 1 good handful of fresh cilantro, chopped


  1. Sauté the corn in the melted butter for 5-7 minutes, mixing well. Do not brown.
  2. Set aside to cool
  3. Combine remaining ingredients stirring gently.
  4. Add cooled corn.
  5. Cover tightly and store in refrigerator for 1-2 hours.
  6. Serve with chips, use as salsa chutney.
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