Black Bean and Corn Dip

Featuring fresh corn combined with melty cheeses, this Black Bean and Corn Dip is a great party appetizer! Serve with tortilla chips, crackers or sliced veggies.

This Black Bean and Corn Dip post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!

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Summer has returned! The calendar might not officially agree with me until June 21, but summer has still returned. The days are nice and long, and it’s time to pull all of the yard games out of winter storage. It’s time to invite the neighbors over for dinner and drinks in the backyard. It’s time to make a batch of this Black Bean and Corn Dip!

This Black Bean and Corn Dip is perfect for summer gatherings. Freshly shucked ears of sweet corn get mixed with black beans, tomatoes and cheese for a dip that is sure to be a party favorite. (In truth, this dip can be made year-round with canned corn. It just tastes especially great with fresh summer corn!)

Black Bean and Corn Dip

This dip is always one of the first to disappear at parties. What’s not to love about fresh corn, diced jalapenos, black beans, cheese and more cheese? This cheesy dip is a staple in our house every summer!

If we’re counting, this dip uses 3 types of cheese. 3! There’s cream cheese, Monterey Jack and sharp cheddar. And those 3 cheeses combine to produce the creamiest, cheesiest, bestest dip ever! (Yes, I just made up the word bestest. But it seems fitting for a dip that is this tasty!)

When it comes to cheeses, we always use Cabot Creamery cheese in our house. The flavor is hands-down the best! Cabot’s cream cheese is smooth and creamy with that nice tangy flavor that you expect from cream cheese. Their Monterey Jack is the perfect melting cheese – but it also brings the flavor, too! And Cabot’s Seriously Sharp Cheddar cheese needs no introduction. It’s one of their flagship cheeses for a reason!

Cabot Creamery is a cooperative based in New England and New York. As a cooperative, the company is owned by farm families across the area. That’s right. The folks who own the company are the same ones who milk the cows and make the cheese. 100% of their profits go back to the farmers themselves. How cool is that!? Click here to find Cabot’s products in your area.

How to Care for Cheddar Cheese

Speaking of cheddar cheese, Cabot recently shared some tips on how to care for your cheddar. I definitely learned some new tips!

• Keep it Cold. Cheddar cheese should be stored in the coldest spot in your fridge – that’s likely the back of the fridge, not the dairy drawer. Do not freeze blocks of cheddar.
• Serve it at Room Temp. While it’s best to store cheddar as cold as possible, it’s best to serve cheddar at room temperature. Let the cheese come to room temp for maximum flavor and texture.
• Cut It Out. If mold forms on the surface of the cheese, just cut it off. The rest of the block of cheddar is perfectly safe to eat, but it is recommended to finish it up quickly.
• Wrap It Up. It’s best to store blocks of cheddar cheese in their original wrapper. Just wrap the open end of the package tightly and you’re all set. If the wrapper is gone, wrap the leftover cheese tightly in wax paper or parchment paper.

Circling back to this Black Bean and Corn Dip, this appetizer needs to make an appearance in your house soon! It always makes multiple appearances around here….and it always disappears quickly. The good news is this dip is easy to make!

Once you slice the corn off the cob, everything else just gets mixed together in a large bowl. Transfer the mixture into a greased baking pan and send it off to the oven until that cheese gets nice and melty. And make sure to have those tortilla chips ready for when this dip comes out!

How to Store Leftovers

Leftovers of this corn and black bean dip should be stored in an airtight container in the refrigerator for up to 5 days. Reheat for 10 minutes in a 350°F oven or 1-2 minutes in a microwave. I do not recommend freezing this dip.

If you’re looking for a fantastic summer appetizer recipe, then put this Black Bean and Corn Dip on the list. It’s a party favorite, and it’s easy to make. Win-win! Enjoy!

Did you make this Black Bean and Corn Dip recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCreamery) on Instagram – we’d love to see your version!

Black Bean and Corn Dip

Featuring fresh corn combined with melty cheeses, this Black Bean and Corn Dip is a great party appetizer! Serve with tortilla chips, crackers or sliced veggies.

5 from 4 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 12 servings

Cook ModePrevent your screen from going dark

Ingredients

• 3 ears fresh corn
• 1 (15-oz.) can black beans, rinsed and drained
• 1 (10-oz.) can diced tomatoes with green chiles, drained
• 2 medium jalapenos seeds and ribs removed, diced
• ¼ cup chopped green onions
• 8 oz. Cabot cream cheese cut into cubes
• ¼ cup sour cream
• 2 tsp taco seasoning
• 1½ tsp chili powder
• 1 tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• 1 cup shredded Cabot Monterey Jack cheese
• 1 cup shredded Cabot Seriously Sharp Cheddar cheese, divided
• {for garnishing} chopped fresh cilantro can substitute chopped parsley if desired
• {for serving} tortilla chips

Instructions

• Preheat oven to 350°F.
• Spray a 2-quart baking dish with nonstick cooking spray; set dish aside.
• Slice corn off of the cobs and place in a large mixing bowl.
• Add all of the remaining ingredients except for ½ cup of shredded cheddar cheese and the cilantro; stir until well combined.
• Transfer mixture into prepared baking dish. Top with the remaining ½ cup of cheddar cheese.
• Bake for 25-30 minutes, or until cheese has completely melted.
• Garnish with fresh cilantro.
• Serve with tortilla chips.

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