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!
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.
Nutrition
Calories: 82kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 154mg | Potassium: 230mg | Fiber: 5g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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