East Coast Glampers Charred Corn & Black Bean Salsa

IMG_8022Perfect on tortilla wraps, stirred into scrambled eggs or served as a campfire dip.  Grill some baguette and you’ve a South American-style bruschetta. Here’s our version to celebrate Farmers’ Market Week Nova Scotia.

East Coast Glampers Black Bean & Corn Salsa:

  • 2 ears of grilled market corn, nibs cut off the cob
  • 3 roma tomatoes, diced
  • 1 scallions, sliced fine (the market green onions were generous in size so we used one, both white and a little green)
  • cilantro, chopped (stems have the best flavour) or chopped fresh basil or go crazy and use both
  • 1 tin black beans, drained and rinse
  • garlic, 1-2 cloves minced to taste
  • juice from 1 lime
  • 2 tbsp. chilli oil or olive oil



  1. Gently peel back husks to end of the ear of corn.
  2. Remove silk and then soak ears of corn in salted water for 10 mins.
  3. Rub cobs with a little butter, S&P and close husks over the cobs.
  4. Grill cobs 15-20 mins. until nicely charred and cooked.  Cool and remove nibs from cobs.
  5. Simply combine all the prepared ingredients. Seal in a reusable container (and pop in a ziplock for extra cooler safety).
  6. Serve chilled. Best used within 3 days.

Camping Tip: If cooler space is tight, plan a menu that incorporates this salsa into a couple of meals.

Happy Glamping!

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