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Corn And Black Bean Dip

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Corn and Black Bean Dip is a deliciously, easy and cheesy dip that everyone gravitates to when it’s out on the table.

Corn And Black Bean Dip Recipe

This delicious savory dip feeds a crowd, it’s easy to transport, and everybody loves it!


*Disclaimer – This recipe was originally published in 2013. I’m working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I’m sure you’ll be well pleased with when you make it at home.

This amazing dip is loaded with fresh garden sweet corn but in a pinch, you can also use frozen sweet corn when garden sweet corn isn’t available (think February for Super Bowl parties).

This recipe works well for 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).

Prep time:   30 minutes        Bake time: 30 minutes    Yield: 6 cups

1/4 pound bacon, cut into 1″ pieces
6 ears of sweet corn, husks removed and kernels removed* (preferred), or 6 cups of thawed, frozen sweet corn.
1 medium orange bell pepper, seeded and chopped
3 cloves garlic, minced
1 can black beans, drained and rinsed
1 small can fire-roasted jalapenos
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked ground cumin
pinch cayenne pepper (or to taste)
1 cup light mayonnaise
3/4 cup Greek yogurt
1 teaspoon sugar
2 cups shredded Monterey Jack cheese
olive oil spray
4 tablespoons sliced green onions, white and green parts (about 4 green onions)
tortilla chips for serving

-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. *Note – I place a small bowl inside a large bowl. Slice the bottom of each corn so they sit flat. Place each cob cut side down on the smaller bowl. Then, using great care, slice the kernels off the cob. The large bowl with catch the kernels as they fall and you won’t have a giant mess on the kitchen counter (with any amount of luck).
-Place the corn in the skillet with the bacon and the bacon grease and over medium-high heat, saute the corn, stirring occasionally (approximately 5-7 minutes)
-Add in 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.
-Into the bowl with the corn, mixture adds the mayonnaise, Greek yogurt, shredded cheese, and sugar. Gently stir to combine.
-Preheat oven to 400 degrees.
-Prepare a 2-quart baking dish by spraying it with olive oil 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, cool slightly and serve with the tortilla chips.
*Note – If you’re planning on traveling with this dish, say to a tailgate, allow it to cool uncovered for approximately 30 minutes on the counter and then cover the casserole dish with aluminum foil until you get to your destination. This dip is just as yummy hot and gooey as it is warm and not so gooey, so no worries if you don’t serve it directly from the oven.

So there you have it, a delicious appetizer that works well for any gathering you may be having (or attending). It’s certainly not just for tailgating but since it’s that time of year, why not right?

Thank you so much for visiting me here today in my Kudos Kitchen!

Should you have any questions or comments regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to reach out to me. It is always my distinct pleasure to get back with a reply just as soon as I possibly can!

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Until we eat again, I hope you have a delicious day!

Kudos Kitchen by Renee Signature

RJ Flamingo

Saturday 30th of August 2014

I'm thinking this will work just as deliciously without the bacon (I know - heresy!), cuz it's got some of my favorite flavors in there, too! Yum!


Thursday 12th of September 2013

It's a good thing this recipe makes a big batch because that would mean there *may* be some left for other people. "May" being the key.

Sarah | Curious Cuisiniere

Thursday 12th of September 2013

Looks delicious! I love the way you get the corn off the cob!

Laura Hunter

Wednesday 11th of September 2013

Oh wow Renee this looks incredible. Yet another dip that I know I would end up eating instead of dinner.

Lori @ Foxes Love Lemons

Tuesday 10th of September 2013

Renee, this looks AMAZING. I can't wait to try it for a Super Bowl party. And I love that corn trick - it works so well. Although, most of the time, I'm too lazy to get out two bowls and do it, and then I regret it when I end up with corn everywhere :)