If you’re looking for a quick and flavorful appetizer, this Black Bean and Corn Dip is the perfect choice.
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It’s made with simple ingredients and comes together in minutes.
Whether you’re hosting a party or just need an easy snack, this Mexican-inspired dip is always a crowd-pleaser!
Table of Contents
🫘 Ingredients
- Canned Black Beans – Drain the cans.
- Canned Corn – Yes, you can use frozen too.
- Jalapeno – Add more if you like it spicier.
- Cheese – Monterey Jack, Mozzarella, Oaxaca, or any cheese that melts well.
- Onion and garlic – Swap out for 1 teaspoon onion powder or 1 teaspoon garlic powder.
- Ground cumin – Do not substitute for whole cumin.
- Cream Cheese – Swap this out for Greek yogurt, Mascarpone, Neufchâtel, or blended cottage cheese.
- Cilantro – It will add freshness.
- Oil – Olive oil, canola oil, or avocado oil are recommended.
This creamy black bean dip with corn is one of those easy appetizers that brings bold Mexican flavors to any party. It travels well and is perfect for potlucks.
👩🏼🍳 Instructions
- Heat oil and add the onion and garlic.
- Cook for 1 minute then add the canned beans.
- Mash until smooth then add the jalapeno, salt, and cumin.
- Cook for 1 minute.
- Add the softened cream cheese.
- With your cooking spoon, break it up.
- Stir until the cream cheese is completely dissolved.
- Add the drained canned corn and cheese.
- Give everything a good stir.
- It’s ready, when the cheese is completely melted.
This easy black bean dip is made in one big pot. Or, use a cast iron skillet to go from stove to table.
🫙 How to Store Black Bean and Corn Dip
Place any leftovers in an airtight, sealable container and store in the fridge for up to 4 days. When ready to serve, place in a microwavable bowl and reheat for 1 minute. You want the cheese to melt again. Serve with chips and enjoy!
🙋🏻♀️ Frequently Asked Questions (FAQ)
Either works! Canned corn is quick and easy, but fresh or grilled corn adds extra flavor. Just make sure to drain any canned corn well.
This dip is typically served warm. Think melted cheese … Yum!
Absolutely! Diced avocado adds creaminess, but add it just before serving so it doesn’t brown.
Tortilla chips are a classic choice, but it also works well with pita chips, crackers, or as a topping for tacos and salads.
It is mild because of the cream cheese. Add more jalapeños or hot sauce for heat, or leave them out for a milder flavor.
More Easy Dip Recipes
Packed with bold flavors and simple ingredients, this Black Bean and Corn Dip is a must-have for any gathering. This Mexican dip goes great with homemade tortilla chips or even tostones chips for the ultimate combo!
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Black Bean and Corn Dip
Ingredients
- 1 tablespoon oil
- ¼ onion finely diced
- 1 garlic clove finely diced
- 2 cans black beans drained
- 2 jalapenos diced (stems and seeds removed)
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 8-ounce cream cheese softened
- 1 can corn
- 1 cup cheese (monterey jack, mozzarella, or anything that melts well)
- ¼ bunch cilantro chopped
Instructions
- Heat oil and add the onion and garlic.
- Cook for 1 minute then add the canned beans.
- Mash until smooth then add the jalapeno, salt, and ground cumin.
- Cook for 1 minute.
- Add the softened cream cheese.
- With your cooking spoon, break it up as it cooks.
- Stir occasionally, until the cream cheese is completely dissolved.
- Add the drained canned corn and cheese.
- Give everything a good stir.
- When the cheese is completely melted, serve with chips.
- Top with chopped cilantro.
Notes
- Onion and garlic – Swap out for 1 teaspoon onion powder or 1 teaspoon garlic powder.
- Use 1 ½ cup frozen corn instead of canned corn.
- Cream Cheese – Swap this out for Greek yogurt, Mascarpone, Neufchâtel, or blended cottage cheese
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