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!