Black Bean And Corn Dip

This warm and cheesy Black Bean and Corn Dip is loaded with smoky chipotle, charred corn, and tangy lime. Once it comes out of the oven golden and bubbly, it is absolutely impossible to stop eating. Scoop it with chips, pile it on tacos, or spoon it over grilled chicken. However you serve it, it never lasts long!

Easy To Make Corn And Black Bean Dip

I have been making my Black Bean and Corn Salsa recipe for years, and it’s always a huge hit. But lately, I’ve been craving something with similar Tex Mex flavors, only warmer and cheesier. So, I came up with this baked Black Bean and Corn Dip, and I honestly cannot get enough of it.

For the base, I use sour cream, mayo, and a little fresh lime juice. Then I fold in chipotle sauce and charred corn for a smoky, slightly sweet kick. After a quick bake, it turns warm and melty, perfect for serving with tortilla chips or spooning over fish, chicken, or tacos.

Ingredients

• Black beans, rinsed and drained well: They give the dip body and extra texture.
• Corn: Adds texture and a subtle sweetness to the other savory flavors.
• Red bell pepper: Dice it finely so every scoop gets a little crunch and color.
• Red onion: A little finely diced red onion gives the black bean and corn dip a fresh bite.
• Monterey Jack cheese: This melts smoothly and gives the dip that soft creaminess.
• Sharp cheddar cheese: Cheddar cheese adds a little deeper flavor.
• Cilantro: Brightens up the rich creamy base.
• Sour cream: Sour cream makes it tangy and creamy without making the dip too heavy.
• Mayonnaise: Mayo helps the dip bake up rich and smooth.
• Lime juice: Fresh lime juice adds a fresh pop of zesty flavor.
• Lime zest: The zest adds a brighter lime flavor than juice alone.
• Chili powder: Gives the dip a warm flavor that fits right in with the black beans and corn.
• Cumin: Adds a little earthy flavor that works well with the other ingredients.
• Smoked paprika: This adds smoky flavor without making the dip spicy.
• Garlic powder: Classic seasoning in Mexican dips.
• Salt and pepper: Added to bring out all other flavors.
• Chipotle sauce: Chipotle sauce gives this dip smoky depth with just a touch of heat.

How To Make This Back Bean Corn Dip

Step 1. Char the corn first. If using frozen, thaw it completely and pat it very dry. Heat a skillet until it’s really hot, then spread the corn in a single layer and let it sit without stirring until it gets dark and lightly charred.

Step 2. In a large bowl, whisk together the sour cream, mayo, lime juice, lime zest, chipotle adobo sauce and all the spices until smooth and well combined.

Step 3. Add the black beans, charred corn, diced red bell pepper, diced red onion, half of the shredded cheese, and chopped cilantro to the creamy base. Stir until everything is evenly coated.

Step 4. Transfer the mixture to a 1-quart baking dish and spread it into an even layer.

Step 5. Top with the remaining cheese.

Step 6. Bake at 375°F for 20 to 25 minutes until bubbly and lightly golden on top. For an extra golden finish, broil for 1 to 2 minutes at the end.

Step 7. Serve warm with tortilla chips, crackers, or fresh veggies like celery and bell pepper strips.

Storage Instructions

• Refrigerator: Store leftover black bean and corn dip in a sealed container in the refrigerator for up to 3 days. Reheat in the microwave or warm it in the oven until hot.
• Freezer: Freezing is not the best choice because the sour cream and mayo can separate once thawed. If you do freeze it, use a freezer safe sealed container and stir well after reheating.

Variations And Add-ins

This dip is easy to tweak depending on what you have on hand or how you plan to serve it. Try one of these simple additions to switch things up.

• Jalapeños: Remove the seeds for mild heat or leave them in if you want things spicy. Stir right into the base with the other mix-ins.
• Diced tomatoes or Rotel: Canned diced tomatoes with green chiles add a little extra flavor. Drain it well before adding so the dip doesn’t get watery.
• Cream cheese for a thicker dip: Soften a few ounces of cream cheese and blend it into the sour cream base for a denser, richer texture.   
• Cayenne pepper for smokier heat: A pinch of cayenne on top of the chipotle sauce turns up the heat without changing the overall flavor profile.
• Cold corn and black bean salsa: Skip the baking and serve the mixture chilled as a fresh corn and black bean salsa.  

Tips And Tricks

These tips will help keep your dip creamy, scoopable, and full of that warm, smoky flavor from the first chip to the last.

• Dry the corn before charring it: Any moisture will steam the corn instead of char it.  
• Use a very hot pan for the char:  Cast iron works great here. The corn needs direct, intense heat to get those dark spots.  
• Shred your own cheese: Pre-shredded cheese has a coating that can make it clump or not melt as smoothly. Shredding your own makes a real difference in texture.
• Don’t overmix the dip: Stir until everything is just combined. Overmixing can break down the beans and make the dip mushy.
• Use fresh corn cut off the cob in season: When sweet corn is at its peak in summer, corn cut off the cob and charred in a skillet takes this recipe to a whole new level.

FAQs