Description
A smoky, creamy, and zesty dip made with charred fresh corn and black beans. This easy-to-make appetizer is perfect for summer parties, potlucks, and gatherings, offering a flavorful alternative to store-bought dips.
Ingredients
Scale
- 4–5 ears fresh corn on the cob
- 1 can (15oz / 425g) black beans, low-sodium
- 1 small red onion, finely diced
- ½ cup packed fresh cilantro
- 2 limes (juice of 1, zest of 1)
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- 8oz (225g) cream cheese, softened
- ¼ cup (60g) mayonnaise
- ½ teaspoon chili powder
- Salt and black pepper to taste
- Optional: 1 jalapeño, seeded and minced
- Optional: ¼ cup cotija cheese, crumbled
- Optional: 1 avocado, diced
Instructions
- Husk the corn, remove silks, and wash the ears. Pat them dry with a paper towel.
- Heat a grill or cast iron skillet over medium-high heat. Char the corn directly on the grates or in the skillet for 10-15 minutes, turning every 2-3 minutes until blackened in spots. Let cool slightly.
- Stand the corn ear upright in a large bowl and slice off the kernels using a sharp knife. Scrape the cob to release the creamy ‘milk’. You should have about 3-4 cups of kernels.
- In a blender or food processor, combine the softened cream cheese, mayonnaise, rinsed and drained black beans, diced red onion, minced garlic, cumin, chili powder, salt, and pepper. Pulse until combined but still slightly chunky.
- Add the charred corn kernels, lime juice, and lime zest to the blender. Pulse again just until combined. Turn off the machine and fold in the chopped cilantro with a spatula.
- Taste and adjust seasoning with more lime or salt if needed. Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes to let flavors meld.
- Serve chilled with tortilla chips, pita wedges, or crudité. Top with optional cotija cheese, extra cilantro, or hot sauce.
Notes
For best results, use fresh corn and room temperature cream cheese to ensure a smooth texture. Rinse black beans thoroughly to remove excess starch. The dip tastes better after chilling for 30 minutes as the flavors meld. It can be made ahead and stored in the refrigerator for up to 4 days. Do not freeze as the texture may become grainy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 4
- Sodium: 280
- Fat: 9
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 4
- Protein: 5
Keywords: charred corn dip, black bean dip, labor day recipe, summer appetizer, vegetarian dip, grilled corn, party food, easy dip, smoky dip