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–+ servings
festive creamy corn salsa

Fiesta Corn Dip

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Prep Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings

Equipment

  • 1 large mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Mixing spoon
  • 1 plastic wrap or airtight container

Ingredients
  

  • 3 cup canned corn kernels drained
  • 1 cup canned black beans rinsed and drained
  • 1 cup red bell pepper finely diced
  • 1/2 cup red onion finely diced
  • 1 cup shredded cheddar cheese sharp
  • 1/2 cup sour cream full-fat
  • 1/2 cup mayonnaise full-fat
  • 1 small jalapeño seeded and minced
  • 1/4 cup fresh cilantro chopped
  • 1 tablespoon lime juice fresh
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground

Instructions
 

  • Add the drained corn and rinsed black beans to the large mixing bowl.
  • Stir in the diced red bell pepper and finely diced red onion.
  • Add the shredded cheddar cheese, minced jalapeño, and chopped cilantro to the bowl.
  • In a separate small bowl, whisk together the sour cream, mayonnaise, lime juice, ground cumin, smoked paprika, garlic powder, salt, and black pepper until smooth.
  • Pour the dressing over the corn mixture and stir thoroughly until everything is evenly coated.
  • Taste and adjust seasoning with additional salt, pepper, or lime juice if desired.
  • Cover the bowl tightly with plastic wrap or transfer to an airtight container.
  • Refrigerate the dip for at least 1 hour to chill and allow the flavors to meld.
  • Before serving, stir the dip again and garnish with extra cilantro if desired.
  • Serve chilled with tortilla chips, crackers, or fresh vegetable sticks.

Notes

For best flavor, let the dip rest longer (up to overnight) so the corn and beans fully absorb the dressing and spices; if you prefer a lighter version, swap some of the mayonnaise for extra sour cream or plain Greek yogurt, and if using frozen corn, thaw and pat it dry first to avoid a watery dip. Adjust spice level by adding more jalapeño or a pinch of cayenne, and keep the jalapeño seeds and membranes if you like it hotter. This dip travels well for potlucks—just keep it chilled in a cooler and give it a good stir before serving.
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