Spicy Black Bean and Corn Dip

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1 jalapeño, seeded and finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt to taste
• Red pepper flakes for garnish

Steps

1. 1 In a medium skillet, heat olive oil over medium heat. Add garlic and jalapeño; cook until fragrant, about 1 minute.
2. 2 Stir in cumin, smoked paprika, and chili powder. Cook for another 30 seconds.
3. 3 Add black beans and corn to the skillet. Stir to coat with spices and cook for 5 minutes.
4. 4 Transfer the bean and corn mixture to a bowl and let it cool slightly.
5. 5 Mix in red bell pepper, red onion, cilantro, and lime juice. Season with salt to taste.
6. 6 Transfer dip to a serving bowl, garnish with red pepper flakes, and serve warm or at room temperature.

Equipment

• Skillet
• Wooden spoon

Variations

• Add cooked diced chicken for a heartier version.
• Substitute black beans with pinto beans for a different texture.

Substitutions

• If jalapeño is too spicy, use a milder green bell pepper.
• Substitute fresh cilantro with parsley if needed.

Pairings

• Pairs well with a cold cerveza or a refreshing lime margarita.

Nutrition

Tips

• For extra heat, add more jalapeño or a dash of hot sauce.
• This dip tastes even better when made a few hours in advance to let the flavors meld.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or enjoy cold.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with tortilla chips, veggie sticks, or as a topping for baked potatoes.

FAQ