Chicken Corn Salsa





Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Calories: 335

Serving 4


Major Key:

  1. Salsa can be made a day ahead.




1 red onion

1 bunch cilantro

1 red tomato

1 lime

1 garlic clove or bulb

1 jalapeno (optional)


4 pieces of boneless skinless chicken breast or chicken thigh


16 oz frozen corn kernels


1-15 oz can black beans


Tastic original



4 boneless skinless chicken breasts or chicken thighs

1 tablespoon olive oil

Tastic spice to taste*

1/4 cup minced red onion

1 1/2 cups frozen corn kernels

1/2 teaspoon minced garlic

1 15-ounce can black beans, drained and rinsed

2 teaspoons lime juice

optional garnishes: lime wedges and cilantro leaves


For the salsa:

1 1/2 cups tomatoes, seeded and diced

1/4 cup minced red onion

1/4 cup chopped cilantro leaves

the juice of one lime

1 jalapeno, thin sliced (optional)

Tastic spice to taste



  1. Heat 2 teaspoons of the oil in a large pan over medium high heat. Season the chicken breasts to taste with Tastic spice.
  2. Place the chicken in the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through.
  3. While the chicken is cooking, make the salsa. In a small bowl combine the tomatoes, onion, cilantro, lime juice and Tastic spice. Mix gently and set aside for later use.
  4. Remove the chicken from the pan; place on a plate and cover with foil.
  5. Add the remaining teaspoon of oil to the pan and add the red onion. Cook for 3-4 minutes or until onion is tender. Add the garlic and cook for an additional 30 seconds.
  6. Stir in the black beans and corn. Cook for 3-4 minutes or until corn is heated through. Add Tastic spice to taste. Turn off heat and stir in lime juice.
  7. Return the chicken to the pan; place on top of the corn and bean mixture. Spoon reserved salsa over the chicken and serve. Garnish with lime wedges and cilantro leaves if desired.


* Tastic Spice is available HERE

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