Black Bean Corn Salsa Dip

Ingredients You’ll Need

This recipe comes together with a handful of pantry staples and fresh ingredients. Here’s what you’ll need to make it.

• Sweet corn and black beans (drained and rinsed)
• Red onion, fresh tomatoes, jalapeño, and cilantro
• Olive oil and fresh lime juice
• Ground cumin, salt, and black pepper
• Tortilla chips for serving

How to Make Black Bean Corn Dip

In a large mixing bowl, combine the drained corn, rinsed black beans, diced red onion, chopped tomatoes, jalapeño, and fresh cilantro. Give everything a good stir. One of my tips is using a spatula to mix it well without smashing the veggies.

Add the olive oil, freshly squeezed lime juice, and seasonings. Stir again until everything is evenly coated.

If you’ve got time, let the dip chill in the fridge for a few hours or overnight to let the flavors fully come together. But if you’re in a hurry, it’s still great served right away.

Variations

The base recipe is delicious as-is, but you can definitely make it your own.

Try folding in diced avocado just before serving. For a salty bite, crumble in some cheese like queso fresco, cotija, or even feta. Lately, I’ve been loving a little sweetness in my dips, so if that sounds like you too, chop up some fresh pineapple and mix it in. It’s surprisingly good.

If you change up the ingredients, you may want to adjust the seasonings too. Just taste and tweak until it hits the right balance for you.

Serving Suggestions

This dip was made for tortilla chips, but that’s definitely not the only way to enjoy it. I like spooning it over tacos, layering it into rice bowls, or serving it as a fresh side dish next to grilled chicken. I’ve even eaten it cold straight from the fridge with a spoon and I have no regrets.

Do I have to use black beans? Not at all. Even though it’s called black bean and corn salsa, you can swap in pinto, white, or kidney beans if that’s what you have.

Can I use fresh or frozen corn instead of canned? Absolutely. Just make sure it’s thawed and drained of any excess moisture. Leftover grilled corn is fantastic in this dip too.

What about using dried or frozen cilantro? Fresh cilantro makes a big difference. You can usually find it in the produce section for cheap, or grow your own like I do during the summer and snip off what you need.

More Dip Recipes to Chow Down On

Looking for more amazing salsas and dips to dig into? These are perfect for parties, BBQs, or just snacky evenings at home.

• Cowboy Caviar – Another chunky, no-cook favorite packed with beans, corn, and colorful veggies. It’s great as a Southwestern dip.
• Street Corn Dip – Creamy, cheesy, and loaded with bold Mexican-inspired flavors. This dip version of elote always disappears fast.
• Fiesta Corn Dip with Rotel – Cool and creamy, this make-ahead dip is full of Tex-Mex flavor and perfect with chips or crackers. Its one of our most popular dip recipes.
• Crockpot Velveeta Cheese Dip – Hot and melty, this easy slow cooker queso is packed with so much melty cheese. Just set it, stir it, and watch it vanish.