So many dips and appetisers – especially popular for game-day entertaining – are quite heavy (albeit delicious). Things like buffalo dip or French onion dip are delicious, but sometimes something a bit lighter and fresher is in order. And that’s why I love this spicy charred corn and black bean dip!

It’s incredibly quick and simple to make, it doesn’t require any time in the oven or extended resting time in the fridge and it’s super flavourful!

You can use fresh or frozen corn, so it can be any time of year and it’s perfect served with tortilla chips or raw veggies!

How to Make Charred Corn & Black Bean Dip

This dip is quick and simple, but you do need to do a little bit on the stovetop.

Start off by adding a bit of neutral oil to a large skillet (I like using cast iron because it chars the corn really well when we get to that) and set it over medium heat.

Once the oil is shimmering, add a diced onion, jalapeño and cilantro stems along with a generous pinch of salt.

Cook until the onion is softened and beginning to brown around the edges, about 5-7 minutes.

Now, add in a bit of minced garlic, some ground cumin, ground cinnamon and a touch of lime zest. Cook until very fragrant, only about 30 seconds or so.

Cooking the garlic, cumin, cinnamon and lime zest

Once this is done, add it to the bowl of a food processor. Also, go ahead and add in a couple of cans of drained and rinsed black beans, fresh coriander, a bit of soy sauce, some lime juice, a few dashes of hot sauce and a splash of apple cider vinegar.

Pulse the mixture a few times, just until it’s nice and smooth but there’s still some texture left. Add it to a medium mixing bowl.

If you don’t have – or don’t want to use – a food processor, you can simply thoroughly mash the beans with a potato masher, finely chop the cilantro and proceed.

Return the skillet to the stove, add in a bit more oil and set it over high heat. Once the oil is smoking, add some corn kernels (you can use fresh or frozen) and cook them until they’re browned and charred (much like in my charred corn salad).

Scrape the corn into the bean mixture and stir to combine. Taste to adjust for seasoning and then you can go ahead and serve it!

Alternatively, it will last for several days in the fridge and you can even freeze it for up to 3 months! Just make sure to defrost it in the fridge for a day before serving.

Black Bean & Corn Dip

Perfect for game day or a barbecue, this vibrant dip is packed with Mexican flavours and is super simple to make!

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Servings 10

Prep Time 10

Total Time 25

Ingredients

1 yellow onion diced
1-2 jalapeños diced, ribs & seeds removed if desired
10 g (½ cup) cilantro stems chopped & 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 frozen or fresh (from 1 medium ear of corn)

Instructions

Add 2 tbsp of neutral oil to a large skillet and set over medium-high heat. Once shimmering, add the onion, jalapeños and cilantro stems along with a generous pinch of salt. Cook, stirring frequently, until softened and beginning to brown around the edges – about 5-7 minutes.
Add the garlic, cumin, cinnamon and lime zest. Cook until fragrant, about 30 seconds longer.
Scrape the onion mixture into the bowl of a food processor (see note 1). Add the beans, soy sauce, lime juice, hot sauce, vinegar, cilantro leaves and 45ml (3 tbsp) of water. Pulse several times until mostly smooth but some texture remains. Add to a large mixing bowl.
Return the now-empty skillet to the stove and set over high heat. Add 1 tbsp of neutral oil and, once smoking, add the corn (see note 2). Allow the corn to char (it may pop out of the pan – do not be alarmed) for a few minutes before stirring and allowing to char all over – about 5 minutes in total.
Add the corn to the bean mixture and stir to combine. Taste to adjust for seasoning, adding more salt or lime juice if needed. Serve with tortilla chips or raw veggies.

Notes

If you do not have a food processor, use a potato masher to mash the beans in a large bowl before adding in the cooked onion mixture. Make sure to finely chop the cilantro leaves. Proceed with the recipe as written. The resulting dip will not be as smooth, but it will still taste delicious!
If you’re using frozen corn, there is no need to defrost before charring. Just note that it may take slightly longer to get a char on the kernels when compared to fresh corn.
The dip, stored in an airtight container, will keep in the fridge for up to 5 days. It can be frozen for up to 3 months, just make sure to defrost overnight in the refrigerator prior to serving.