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.
Servings: 12 servings
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.
