I’m all about the Tex-Mex dishes lately, with their vibrant colours, spicy flavours, and versatility. This is a new fav that can be used as a dip, topping on salad or burrito bowl, and if you don’t have fresh ears of corn available you can always substitute canned corn.


  • 3 ears corn
  • 2 tbsp olive oil
  • 1 tsp Spanish paprika
  • 1 jalapeno pepper
  • 3 large tomatoes, chopped
  • Juice from 1 lime
  • 1 can black beans, rinsed
  • ¼ cup chopped cilantro
  • ½ cup chopped onion
  • Salt to taste


  1. Brush corn with oil and sprinkle with paprika. Grill corn and jalapeno for about 10 minutes on medium-high, turning regularly until corn is tender with a few blackened kernels, and jalapeno is shrivelled.
  2. Cut corn kernels off the cob, peel jalapeno skin, remove seeds and finely chop
  3. Mix together corn, jalapeno, tomatoes, lime juice, black beans, cilantro and red onion in a bowl. Salt to taste.
  4. Serve as a dip or top a Tex-Mex salad or burrito bowl.

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