So many dips and appetizers—especially popular for game-day entertaining—can be rich and heavy. Dishes like buffalo dip or French onion dip are delicious, but sometimes a lighter, fresher option is exactly what you want. This spicy charred corn and black bean dip is bright, flavorful and a terrific alternative.
It’s quick and easy to prepare, requires no oven time or long chilling, and works year-round because you can use either fresh or frozen corn. Serve it with tortilla chips or crisp raw vegetables for a fresh, crowd-pleasing starter.
How to Make Charred Corn & Black Bean Dip
This dip is straightforward but involves a brief stovetop step to build flavor. Use a large skillet—cast iron works especially well for getting a nice char on the corn.
Begin by heating a couple of tablespoons of neutral oil over medium heat. When the oil is shimmering, add a diced yellow onion, one to two diced jalapeños (remove ribs and seeds if you prefer milder heat) and the chopped cilantro stems, along with a generous pinch of salt. Cook, stirring frequently, until the onion softens and begins to brown at the edges, about 5–7 minutes.
Add minced garlic, ground cumin, a pinch of ground cinnamon and half a teaspoon of lime zest. Cook just until fragrant—about 30 seconds—being careful not to burn the garlic.
Scrape the sautéed mixture into the bowl of a food processor. Add two cans of drained and rinsed black beans, the cilantro leaves (reserve some for garnish), about 1 tablespoon soy sauce, 2 teaspoons fresh lime juice, a few dashes of hot sauce (such as Cholula, Valentina or Tapatío), 1/2 teaspoon apple cider vinegar and roughly 3 tablespoons (45 ml) of water. Pulse until mostly smooth but still with some texture. If you don’t have a food processor, mash the beans well with a potato masher and mix the sautéed vegetables and seasonings in; the dip will be chunkier but still delicious.
Return the skillet to the stove and increase the heat to high. Add another tablespoon of neutral oil and, once it begins to smoke slightly, add 100 g (about 2/3 cup) of corn kernels—fresh off the cob or straight from the freezer. Let the corn sit without stirring for a minute or so so it can char, then stir and allow more kernels to brown and develop charred edges. Continue for roughly 4–5 minutes until the corn is nicely charred. If using frozen corn, there’s no need to thaw first; it may take a little longer to get a deep char.
Stir the charred corn into the pureed black bean mixture and fold to combine. Taste and adjust seasoning with more salt or lime juice if needed. Garnish with reserved cilantro leaves and serve right away with tortilla chips or fresh vegetables.
Black Bean & Corn Dip
Perfect for game day or a barbecue, this vibrant dip is packed with Mexican-inspired flavors and is quick to make.
Ingredients
- 1 yellow onion, diced
- 1–2 jalapeños, diced (ribs & seeds removed if desired)
- 10 g (½ cup) cilantro, stems chopped and leaves picked, divided
- 2 cloves garlic, minced
- 2 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp lime zest
- 2 cans black beans, drained & rinsed
- 1 tbsp soy sauce
- 2 tsp fresh lime juice
- ½ tsp hot sauce (such as Cholula, Valentina or Tapatío)
- ½ tsp apple cider vinegar
- 100 g (⅔ cup) corn kernels, fresh or frozen
- Neutral oil for cooking (vegetable or canola)
- Salt to taste
Instructions
- Heat 2 tbsp neutral oil in a large skillet over medium-high heat. Add the diced onion, jalapeños and cilantro stems with a generous pinch of salt. Cook, stirring frequently, until softened and starting to brown at the edges, about 5–7 minutes.
- Add the garlic, cumin, cinnamon and lime zest. Cook until fragrant, about 30 seconds, then remove from the heat.
- Transfer the onion mixture to a food processor. Add the black beans, soy sauce, lime juice, hot sauce, apple cider vinegar, cilantro leaves and 45 ml (3 tbsp) water. Pulse several times until mostly smooth but still slightly textured. Transfer to a large mixing bowl.
- Return the skillet to high heat and add 1 tbsp oil. Once the oil is very hot, add the corn and allow it to char, stirring occasionally, until browned in spots—about 4–5 minutes. Be aware the corn may pop as it chars.
- Fold the charred corn into the bean mixture. Taste and adjust seasoning with additional salt or lime juice if needed. Serve with tortilla chips or raw vegetables.
Notes
- If you don’t have a food processor, mash the beans with a potato masher and finely chop the cilantro leaves before combining with the cooked vegetables. The texture will be chunkier but still delicious.
- Frozen corn can be used straight from the freezer; it may take a little longer to develop a deep char compared to fresh corn.
- Store the dip in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition (per serving, approximate)
Calories: 82 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 1 g | Fiber: 5 g
This black bean dip with charred corn is simple to make and is sure to be a hit whenever you serve it.
Looking for more bean dip recipes or have questions? Leave a comment below.
