Cheesy Corn and Black Bean Dip is a deliciously easy and cheesy dip that everyone gravitates to when it's out on the table.
I originally shared this recipe in 2013. I've recently updated this post with additional information, including a recipe card complete with nutritional information, but the recipe itself (and the photos) have remained unchanged.
**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making hot and Cheesy Bean and Corn Dip is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe.
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- bacon, cooked and crumbled
- corn, fresh or frozen (thawed)
- canned black beans (rinsed and drained)
- orange bell pepper (optional)
- garlic, minced
- granulated sugar
- canned fire-roasted jalapenos
- salt and pepper
- ground smoked cumin
- cayenne pepper
- sour cream or plain Greek yogurt
- shredded Monterey Jack cheese
- scallions, chopped
- tortilla chips
Kitchen tools and equipment needed:
- mixing bowls
- mesh colander
- box grater or cheese grater
- measuring cups and spoons
- cutting board
- chef's knife or santoku
- can opener
- large skillet
- slotted spatula
- corn stripper (optional)
- baking dish
- non-stick cooking spray
Why this recipe works:
This delicious savory dip feeds a crowd, it's easy to transport, and everybody loves it! SCORE!!
How this recipe came to be:
I wanted to come up with a cheesy bean dip I could serve during a game day party my husband and I were hosting.
If you're a football then you'll probably remember that back in the 2013 Superbowl the Baltimore Ravens beat the San Francisco 49'er by a score of 34-31.
I'm not especially a football fan, but what I definitely AM is a FOODball fan! For me, the game is all about the food, and the commercials (in that order)!
What I wrote about this hot corn and bean dip in 2013:
This recipe also works great for tailgating when you're sitting out in a parking lot on an uncomfortable lawn chair.
Or for when you're sitting on your comfy family room couch with the dogs next to you, and a blanket on your lap (which happens to be my favorite way to watch a football game).
Does fresh or frozen corn work best for this recipe?
Can the bacon be omitted from this recipe?
If you do omit the bacon, this can be considered a vegetarian cheesy corn and bean dip.
Can this cheese dip be made in advance?
If you'd like to make the dip and store it in the refrigerator before baking, it's a wonderful time-saver if you're entertaining.
The uncooked dip will keep in the refrigerator for up to 3 days.
If baking the dip after refrigeration, allow it to sit for 30 minutes at room temperature before baking. Bake as instructed in the recipe card.
Can other types of beans or cheeses be used in this recipe?
If you prefer black-eyed peas, kidney beans, or navy beans...by all means use those.
Or, if you prefer cheddar cheese or pepper jack cheese...go for it!
There are no rules, just use what you have in the pantry and fridge, or the variety you prefer.
The step-by-step photo instructions:
- Preheat oven to 400-degrees Fahrenheit.
- In a large skillet cook the bacon until crisp (now shown). Using a slotted spoon or spatula remove the bacon and leave the bacon fat in the skillet. Set the bacon aside.
- If using fresh corn, strip it from the cob using a sharp knife and cut off a flaf end (shown). Then use two bowls (one smaller than the other) and stand the corn cob (flat side down) on the smaller bowl and run the knife along the cob to remove the kernels and the will fall into the large bowl.
- Add the corn kernels into a large skillet along the the bacon fat and cook over medium-high heat, stirring occasionally (approximately 5 minutes).
- Add the orange bell pepper, garlic, black beans, fire-roasted jalapenos, salt, pepper, cumin, and cayenne to the skillet.
- Lower the heat to medium and stir and continue to cook for an additional 3-5 minutes.
- Remove from heat and place the corn mixture into a large bowl. Cool slightly.
- Add the mayonnaise, Greek yogurt, shredded cheese, and sugar to the corn and bacon mixture, and gently stir to combine.
- Prepare a 2-quart baking dish by spraying it with non-stick spray and spoon the corn mixture evenly into the dish.
- Bake the dip for 30 minutes or until the cheese is golden and bubbly.
- Top the dip with the sliced green onions, cool slightly, and serve with the tortilla chips.
Additional party dips and spreads:
*Patty Melt Dip (shown below and featured in the video)
Everything you love about a patty melt sandwich is in this easy-to-make Patty Melt Dip. It’s sure to be a real crowd-pleaser at your next party or celebration!
*Cucumber Dill Dip (not shown)
This flavor-packed Cucumber Dill Dip will keep you coming back for more. Its big bold flavor pairs well with chips, crackers, vegetables, and your favorite beverage!
*Salami Dill Pickle Dip (shown below)
Crave-worthy Salami Dill Pickle Dip is a quick and easy update of the salami and pickle pinwheel appetizers of the past, but this updated version is faster, easier, and has a bigger kick of flavor.
*Garlic Herb Boursin Cheese Spread (not shown)
If you love Boursin cheese, but don’t feel as though you can make it at home, think again! You CAN make it at home, and after you do, you’ll wonder why in the world you haven’t been making your own Homemade Boursin Cheese Spread all along.
*Cheesy Corn and Black Bean Dip (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today's hot cheese and bean dip with corn.
If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating on the recipe card, along with a comment if you're so inclined. Thank you. 🙂
CHEESY CORN AND BLACK BEAN DIP
- ¼ pound bacon cut into 1" pieces
- 6 cups sweet corn kernels fresh or frozen (thawed)
- 1 medium orange bell pepper seeded and chopped
- 3 cloves garlic minced
- 1 can (15 ounces) black beans drained and rinsed
- 1 small can (4 ounces) fire-roasted chiles
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked ground cumin
- pinch cayenne pepper or to taste
- 1 cup mayonnaise
- ¾ cup plain Greek yogurt or sour cream
- 1 teaspoon sugar
- 2 cups shredded Monterey Jack cheese
- 4 tablespoons sliced green onions white and green parts (about 4 green onions)
- tortilla chips for serving
- -Preheat oven to 400-degrees Fahrenheit.
- -In a large skillet, cook the bacon until crisp and reserve the grease.
- -Meanwhile, using a sharp knife, remove the kernels of corn from the cob.
- -Place the corn in the skillet with the bacon and the bacon grease and over medium-high heat, saute the corn, occasionally stirring (approximately 5 minutes)
- -Add the orange bell pepper, garlic, black beans, fire-roasted jalapenos, salt, pepper, cumin, and cayenne.
- -Lower the heat to medium and stir and continue to cook for an additional 3-5 minutes.
- -Remove from heat and place the corn mixture into a large bowl. Cool slightly.
- -Add the mayonnaise, Greek yogurt, shredded cheese, and sugar to the bowl and gently stir to combine.
- -Prepare a 2-quart baking dish by spraying it with non-stick spray and spoon the corn mixture evenly into the dish.
- -Bake the dip for 30 minutes or until the cheese is all golden and bubbly.
- -Top the dip with the sliced green onions, and serve with the tortilla chips for dipping.
I sincerely hope you've enjoyed today's cheesy corn and bean appetizer dip as much as I've enjoyed bringing it to you!