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Easy Mexican Corn Dip

A creamy and flavorful dip made with sweet corn, black beans, and cheese, perfect for parties and gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 can (15 oz) corn, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup diced tomatoes
  • 1/2 cup diced red onion
Creamy Ingredients
  • 1 cup shredded cheese (cheddar or Monterey Jack) Choose your favorite cheese.
  • 1/2 cup sour cream Greek yogurt can be used as a healthier alternative.
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste
Garnish
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. In a large mixing bowl, add the drained corn, rinsed black beans, diced tomatoes, and diced red onion. Stir gently to combine all the ingredients.
  2. Fold in the shredded cheese.
  3. Add the sour cream, lime juice, chili powder, and a pinch of salt and pepper. Stir until everything is well incorporated.
  4. Taste and adjust seasoning as needed.
  5. Transfer the dip into a serving dish and sprinkle fresh cilantro on top. Serve with tortilla chips.

Notes

For a creamy twist, swap black beans for kidney beans or add diced avocado. If made ahead, let sit for 30 minutes to meld flavors. Store in the fridge for up to 3 days. Freeze before adding sour cream and cheese.