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4.67 from 6 votes

Mexican Black Beans and Corn (Frijoles con Elote)

These Mexican Black Beans and Corn (Frijoles con Elote) get a flavor boost from a mixture called a sofrito that’s made of chiles, onion and garlic dry roasted then blended together. Top with cheese and pumpkin seeds and it's a fantastic side dish.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Mexican beans and corn, Mexican side dish, Summer side dish
Servings: 4
Calories: 203kcal
Author: Kevin Is Cooking


  • 1 Serrano chili - dry roasted
  • Fresno pepper red chili - dry roasted
  • 1 onion - dry roasted
  • 3 cloves garlic - dry roasted
  • 1 tbsp vegetable oil
  • 1 cup corn kernels fresh or frozen
  • 2 cups cooked black beans or 2 cans cooked
  • 1/4 cup roasted salted pepitas (pumpkin seeds)
  • kosher salt


  • I usually grill these on the open flame to char and dry roast the chiles, onion and garlic. If that's not an option, then dry roast in a skillet. You can grill an ear to two of corn, too if you like. When making this year round it's not always easy to get fresh corn, so frozen works great.
  • Blend the roasted chiles, onion and garlic in a food processor until thoroughly combined. Set aside.
  • In a large skillet sauté the sofrito of chiles, onion and garlic over medium heat until liquid has evaporated, stirring constantly. Add cooked beans and corn to the chili mixture, stirring to incorporate. Simmer for another 5 minutes until warmed through.
  • Serve with chopped cilantro, cheese and the pepitas (roasted pumpkin seeds) sprinkled on top.


Calories: 203kcal | Carbohydrates: 34g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Sodium: 80mg | Potassium: 445mg | Fiber: 9g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 10.9mg | Calcium: 49mg | Iron: 2.2mg