Click here to watch me prepare this recipe on my IGTV, but without the black beans.
This creamy dreamy corn dip is the one dish I was always summoned to make at family parties, especially during our Christmas gatherings! It’s hot, cheesy, creamy and filled with SO MUCH FLAVOR. It was perfect not just for the kiddos but also for the adults – who always came back for more. The best thing about this dip is you can use it so many different ways. I usually just serve it with some tortilla chips but friends with who I’ve shared this recipe have even used it as a filling for enchiladas, quesadillas or mixed it into some refried beans for a bean and corn dip!
This recipe is called Corn & Black Bean Dip but after making this a few times I personally believe it tastes better with just the corn- so try it that way 🙂
Also, the secret ingredient in this dip is a few spoonfuls of my Cilantro Chutney! It seriously adds so much flavor and spice to this dish so be sure to make some chutney and throw it in or use up some frozen chutney if you have it on hand!
Be sure to tag me on @thechutneylife if you make this over the holidays- I always love seeing your creations! Happy Eating <3
Corn & Black Bean Dip
- 2 tablespoons butter
- 1 tbsp oil
- 1 red bell pepper, diced small
- 1 green bell pepper, diced small
- 3 serranos or jalapenos, finely diced
- 8 oz package shredded mexican cheese
- 14.4 oz bag frozen corn, thawed and rinsed
- 2 tablespoons fresh garlic, finely minced
- 1 teaspoon onion powder
- 2 teaspoons cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon cumin powder
- 1 teaspoon oregano
- ¾ cup mayonnaise
- 1.5 tablespoon sriracha or more to taste
- 1/3 cup milk
- 1 cup finely chopped fresh cilantro
- salt & pepper to taste
- 2 tbsp cilantro chutney
- 1/4 cup finely chopped scallions
- 15 ounce can black beans, drained and rinsed (optional) I prefer this recipe without the beans but if you want to make it heartier you can add beans)
- Preheat the oven to 400 degrees F.
- Melt 1 tbsp oil and 2 tablespoon of the butter in a large heavy skillet over medium-high heat and add the diced serranos/jalapenos and let splutter for a few seconds then add the red and green peppers.
- Add pinch of salt and cook, stirring occasionally, on medium to low heat until the peppers are softened (about 7-8 minutes).
- Add garlic and continue to cook for 2-3 more minutes until garlic is fragrant but not browned. Lower heat to ensure garlic does not brown.
- Add the corn, spices, and stir to incorporate well. Cook for about 10 minutes, stirring occasionally to let the corn mix with the spices and soften a bit. Add Black beans (optional), cilantro, siracha, stir and remove from heat. Add mayonnaise, milk, and shredded cheese and mix well.
- Transfer to oven safe baking dish, cover with foil and let bake for 20 minutes on the middle rack until you see the edges of the dip bubbling.
- Remove from oven, top with scallions and serve hot with tortilla chips! If you want to get a golden brown crust on top - add an additional layer of shredded cheese on top and broil on low for a few minutes until the cheese has browned.
Optional: Some pico de gallo or chopped jalapenos makes for a great garnish!
Looks yummy!! Can’t wait to try it!!
thank you! :-*
love this dip!
Looks Yummy! What can I use instead of mayo?
Hi Simi! You could just omit the mayo if you like, it won’t be as creamy but it will still be good! I use mayo because of the flavor it lends a long with a touch of sweetness so I wouldn’t suggest replacing it with yogurt to be honest.
Not sure if i missed it, but the recipe directions doesn’t say when to add the black beans – my guess is to throw it in w/ the corn and spices?
I realized I didn’t write this in the recipe, but you can add it in with the corn and spices like you said!
Looks great! Can you use fresh onion rather than onion powder? Which type of onion would you recommend if doing so? Also how many does this recipe serve?
Yes, just add in a chopped onion along with the bell peppers. You can use red or yellow/white ! This recipe serves about 4-6 so if you’re making it for a crowd, double the recipe!
Hi! If I wanted to make this ahead of time would you suggest putting the dip in the oven just before serving?
A lot of people have made this ahead of time, so yes that is totally ok!
Looks so good! I’m going to attempt this tomorrow! I don’t want to use butter though, so how much vegetable oil can I use?
Hey the butter is what helps bind the cheese and the rest of the ingredients together so you get a creamy consistency- but it would still be delicious with oil . I would use about 3 tbsp!
Hey. I am going to try this for the potluck. But I need to make it before hand, also there’s no oven at the party. Can we microwave ? Or can it be served at room temperature? Thanks.
I’ve made this recipe a few times now and it comes out perfectly every time. It’s a little watery when it comes from the oven but thickens as it cools so I recommend making it a little early.
Can you use canned corn instead of frozen?
The best!! So delicious it’s hard not to stop eating. I made mine without the beans and subbed in Trader Joe’s jalapeño sauce for the cilantro chutney as I didn’t have it on hand. Thanks Palak!