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To make these tasty salsa cups, gather these main ingredients: - 2 cups fresh corn kernels (or canned, drained) - 1 can black beans, rinsed and drained - 1 red bell pepper, diced - 1/2 red onion, finely chopped - 1 jalapeño, deseeded and minced - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - 2 tablespoons olive oil - Salt and pepper to taste - 12 small tortilla cups or baked tortilla chips These ingredients create a fresh and vibrant salsa. The corn brings sweetness, while black beans add protein. The peppers and onion provide crunch and flavor. Lime juice and cilantro add brightness and freshness. You can add a few optional ingredients to make your salsa unique: - Avocado, diced - Corn salsa mix or seasoning - Diced tomatoes for extra juiciness - Crumbled feta or cotija cheese for creaminess - A pinch of cumin for warmth Feel free to mix and match these options to fit your taste. Each addition can change the flavor profile and make it your own. Understanding the nutrition in your salsa cups is key: - Calories: About 120 per cup - Protein: 5g from black beans - Fiber: 4g from corn and beans - Fat: 4g from olive oil - Carbs: 18g mostly from corn and beans This salsa is not only tasty but also healthy. It’s a great snack or appetizer for gatherings. You can find the full recipe linked above for more details. To start, fire-roasting corn adds a special flavor. If you use fresh corn, heat your grill or grill pan to medium-high. Place the corn kernels in a grill basket or a foil packet. Grill them for about 8 to 10 minutes. Stir them often to get that nice char. The corn should be tender and slightly blackened. If you use canned corn, you can skip this step. Just drain it and get ready to mix. Next, grab a large mixing bowl. Add your fire-roasted corn, black beans, diced red bell pepper, chopped red onion, minced jalapeño, and chopped cilantro. This mix is colorful and full of flavor. Drizzle lime juice and olive oil over the top. Season with salt and pepper to taste. Gently toss everything together until well mixed. Be careful not to mash the beans. Now comes the fun part! Take your tortilla cups or baked tortilla chips. Fill each one generously with the corn and black bean salsa mixture. Arrange the filled cups on a colorful platter. For a nice touch, garnish them with extra cilantro leaves and lime wedges. This makes your dish pop and look inviting. If you have time, chill the cups for 15 to 30 minutes. This allows the flavors to meld beautifully. You can find the full recipe to guide you through all the steps. Grilling corn brings out its sweet flavor. If you use fresh corn, pick ears that feel heavy and look bright. For fire-roasting, heat your grill to medium-high. Place the corn kernels in a grill basket. Cook for 8 to 10 minutes. Stir often to get even charring. If using canned corn, just drain it well. No need to grill; it’s already cooked. Want to add a twist? Try seasoning the corn before grilling. Use smoked paprika or chili powder for a kick. You can also add diced avocado for creaminess. If you love spice, add more jalapeño or a dash of hot sauce. Fresh lime juice brightens flavors, so don’t skip it. When filling your cups, do it gently. This keeps them from breaking. Use a spoon to scoop the salsa into each cup. Arrange the filled cups on a bright platter. Garnish with extra cilantro and lime wedges. This makes your dish pop. For a fun twist, serve with tortilla chips on the side. You can find the Full Recipe for more details. {{image_2}} You can easily adapt Fire-Roasted Corn & Black Bean Salsa Cups to fit many diets. For a vegan option, this recipe is already perfect since it has no animal products. If you want a gluten-free version, ensure you use certified gluten-free tortilla cups. You can also swap black beans for chickpeas. They add a nice twist while keeping the protein high. For those watching carbs, use lettuce leaves instead of tortilla cups. They make great low-carb cups that are still fun to eat. These salsa cups shine as snacks or appetizers. You can serve them at parties, picnics, or family gatherings. Try pairing them with a refreshing drink like lemonade or iced tea. If you're feeling fancy, add a dollop of sour cream or guacamole on top. This adds a creamy touch that many will love. You can also present them on a vibrant platter, adding lime wedges or extra cilantro for a colorful look. Think beyond the traditional serving style! You can make mini versions of these cups using small tortilla rounds. Just bake them in a muffin tin for a fun bite-sized treat. Another idea is to layer the salsa in clear cups for a visual feast. This way, you can see all the vibrant colors of the ingredients. You can even add a layer of diced avocado for richness. Each of these ideas makes serving more exciting and can impress your guests. For the full recipe, check out the detailed instructions above. After you enjoy your fire-roasted corn and black bean salsa cups, store leftovers right away. Place any remaining salsa in an airtight container. Make sure to cover it well. Keep it in the fridge for up to three days. If you used tortilla cups, store them separately. This keeps them crisp and fresh. If you want to keep the salsa longer, freezing works well. First, place the salsa in a freezer-safe container. Leave some space at the top, as it will expand when frozen. Seal it tight and label the container. You can freeze it for up to three months. Just remember, the texture may change a bit after thawing. When you're ready to enjoy your frozen salsa, take it out and let it thaw in the fridge overnight. For quick reheating, you can use the microwave. Heat it in short bursts of 30 seconds, stirring in between. You can also warm it on the stove over low heat. Stir gently until it's nice and warm. Avoid boiling, as it can change the taste and texture. Enjoy your salsa cups again with ease! Yes, you can use frozen corn. Just thaw and drain it before mixing. The texture may differ from fresh corn but will still taste great. If you want the smoky flavor, you can briefly sauté the thawed corn in a pan over medium heat. This adds a nice char to your salsa. If you do not like cilantro, you can use parsley. It has a fresh taste that works well in salsa. Another option is green onions. They add a mild onion flavor. You can even skip it and still enjoy a tasty salsa. I recommend serving the salsa cups within two hours at room temperature. After that, the ingredients may not stay fresh. If it’s a hot day, try to serve them sooner. Keeping them cool helps maintain their crispness and flavor. Enjoy the full recipe for the best results! Fire-roasted corn and black bean salsa cups are simple and tasty. We covered key ingredients and preparation steps. I shared tips for optimal flavor and presentation. You can customize the recipe based on your needs. Remember, proper storage can keep leftovers fresh. Enjoy experimenting with variations, from different diets to serving ideas. These cups are fun and versatile for any gathering. Dive in and make your own unique version!

Fire-Roasted Corn & Black Bean Salsa Cups

Dive into the delicious world of Fire-Roasted Corn & Black Bean Salsa Cups! These vibrant and flavorful appetizers are perfect for any gathering. Made with sweet corn, hearty black beans, and fresh veggies, they're as easy to make as they are to enjoy. Discover how to fire-roast corn and assemble these tasty cups in just 30 minutes. Click to explore the full recipe and impress your guests with this crowd-pleasing dish!
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Ingredients
  

2 cups fresh corn kernels (or canned, drained)

1 can black beans, rinsed and drained

1 red bell pepper, diced

1/2 red onion, finely chopped

1 jalapeño, deseeded and minced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

2 tablespoons olive oil

Salt and pepper to taste

12 small tortilla cups or baked tortilla chips

Instructions
 

Fire-Roast the Corn: If using fresh corn, preheat a grill or grill pan to medium-high heat. Place the corn kernels in a grill basket or foil packet and grill for about 8–10 minutes, stirring occasionally until charred and tender. If using canned corn, skip this step.

    Mix Ingredients: In a large mixing bowl, combine the fire-roasted corn, black beans, diced red bell pepper, chopped red onion, minced jalapeño, and chopped cilantro.

      Dress the Salsa: Drizzle the lime juice and olive oil over the mixture. Season with salt and pepper to taste. Gently toss everything together until the ingredients are well mixed.

        Assemble Cups: Take the tortilla cups or baked tortilla chips and fill each one generously with the corn and black bean salsa mixture.

          Chill (Optional): If desired, refrigerate for 15-30 minutes to allow the flavors to meld before serving.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cups

              - Presentation Tips: Arrange the filled cups on a colorful platter and garnish with additional cilantro leaves and lime wedges for a vibrant presentation.