Go Back
–+ servings
A baked Mexican-style dip with black beans, corn, cheese, and herbs, topped with sour cream and lime slices. Tortilla chips are served on the side.
Print

Black Bean And Corn Dip

This warm and cheesy Black Bean and Corn Dip is loaded with smoky chipotle, charred corn, and tangy lime. Bake it until the top turns golden and bubbly, then serve it with chips or on top of tacos and grilled chicken.
Course Appetizers/Party Foods
Cuisine American
Keyword Black bean and corn dip
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 208kcal
Author Lisa O'Driscoll

Ingredients

  • 1 15 oz can black beans, drained & rinsed
  • 1 1/2 cups corn fresh grilled or frozen & charred
  • 1/2 cup finely diced red bell pepper
  • 1/4 cup finely diced red onion
  • 1 cup shredded Monterey Jack
  • 1/2 cup shredded sharp cheddar
  • 1/4 cup chopped cilantro
  • 1/2 cup sour cream
  • 1/3 cup mayonnaise
  • 1 tbsp lime juice
  • Zest of 1 lime
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 3/4 tsp salt adjust to taste
  • Fresh black pepper

Instructions

  • Preheat the oven to 375°F.
  • If using frozen corn, thaw it first and pat it dry. Add the corn to a very hot skillet and cook until lightly charred.
    1 1/2 cups corn
  • In a large bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and chipotle sauce.
    1/2 cup sour cream, 1/3 cup mayonnaise, 1 tbsp lime juice, Zest of 1 lime, 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt, Fresh black pepper
  • Add the black beans, charred corn, red bell pepper, red onion, cilantro, half of the Monterey Jack cheese, and half of the cheddar cheese. Stir until combined.
    1 15 oz can black beans, drained & rinsed, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1 cup shredded Monterey Jack, 1/2 cup shredded sharp cheddar, 1/4 cup chopped cilantro
  • Transfer the mixture to a 1 quart baking dish.
  • Sprinkle the remaining cheese over the top.
  • Bake for 20 to 25 minutes, until hot and bubbly.
  • Broil for 1 to 2 minutes if you want the top more golden.
  • Serve warm with tortilla chips, crackers, or veggie sticks.

Notes

  • 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.
  • 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 completely different level.

Nutrition

Serving: 1g | Calories: 208kcal | Carbohydrates: 9g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 418mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 815IU | Vitamin C: 15mg | Calcium: 176mg | Iron: 0.5mg