Charred Corn Black Bean & Shrimp Salsa

  • Author: TKWAdmin
  • Prep Time: 10
  • Total Time: 10
  • Category: dips, salsa, wrap fillings, pizza toppings, garden veggies
  • Method: chop and mix
  • Cuisine: dips, salsa, wrap fillings, pizza toppings, garden veggies

This chunky salsa takes full advantage of summer-fresh vegetables, herbs, seasoned shrimp, and a honey lime drizzle in the most delicious and addictive way!

Charred Corn Black Bean & Shrimp Salsa
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  • 1 lime – zest and juice
  • 2 Tablespoons olive oil
  • 3 Tablespoons honey
  • 2 ears (roughly 4 cups) of charred corn off the cob kernels
  • 2 15-ounce cans of black beans, rinsed and drained
  • 810 cooked jumbo shrimp, deveined, shells removed and chopped small
  • 3 radishes, chopped small
  • 1 small red onion, minced
  • 12 jalapeno peppers, seeded and minced *remove the rib flesh to lessen the heat
  • 2 teaspoons 2 Gringo’s Chupacabra Fajita seasoning
  • 1/2 bunch of cilantro, chopped


  1. In a jar whisk together the lime juice, olive oil, and honey; set aside.
  2. To a large bowl add corn, beans, shrimp, radishes, onion, jalapeno peppers, fajita seasoning, and lime zest. Mix to combine.
  3. Pour over the drizzle, and the cilantro, and mix to coat everything. Cover and place in the fridge for 30 minutes to allow the flavors to marry.
  4. Serve with your favorite chips. Store leftovers covered in the fridge for up to 5 days.


*Time doesn’t include cooking/charring the corn or rest time in the fridge

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