Cheesy Roasted Corn and Black Bean Dip is a huge party hit with its big, comforting flavors that guests will rave about all night long!
Show your friends and family how much you love having them over by making Cheesy Roasted Corn and Black Bean Dip, a super simple and crazy delicious dip that takes only minutes to make! Sweet corn, filling black beans, everyone’s favorite cheese, and zesty spices are all you need to make this off-the-charts dip!
The Big Dipper
Planning the menu for a party seems to be the only time it’s ok to have a variety of dips- in fact, the more dips, the better! Dips are easy to make ahead of time and range from sweet to savory, so it’s easy to please a crowd. Cheesy Roasted Corn and Black Bean Dip are one of my all-time go-to dips for these reasons, especially because people always ask for it! When I have time, I love to roast the corn ahead of time for extra flavor, and even then, mixing up this amazing dip is so quick and easy that we don’t even wait for guests to come over. We just started eating!
Other Recipes to Serve with Cheesy Roasted Corn and Black Bean Dip
- What’s a party without a super fun punch to drink?! This Tropical Party Punch Recipe is perfect for guests young and young-feeling and is easy to add your favorite liquor too!
- There’s always a special place in your heart for queso, and your guests will love it, too, so be sure to make up a batch of Rotel Dip!
Produce: For this dip, you will need a few ears of corn, a jalapeno that’s been de-seeded, and a small bunch of green onions to garnish. To save time, or if you prefer, you can use thawed frozen corn instead.
Dairy: Pick up non-fat Greek yogurt, mild or sharp cheddar cheese, and low-fat cream cheese.
Canned Items: A can of black beans and a can of diced green chilies are needed for this dip.
Seasoning: To make this dip flavorful, you will need salt, pepper, cumin, and garlic powder.
How to Make Cheesy Roasted Corn and Black Bean Dip
STEP ONE: Preheat the oven to 350 degrees F, and roast the corn, with the husks on, for 30 minutes.
STEP TWO: When the corn is done roasting and has cooled a little, cut the corn kernels from the cob and set aside.
STEP THREE: Mix the greek yogurt and the cream cheese in a medium bowl and then add the shredded cheddar cheese, black beans, corn, jalapeno, green chilis, salt, pepper, cumin, and garlic powder. Stir until well mixed.
STEP FOUR: Refrigerate the dip until you are ready to serve, and garnish with green onions if you like.
Tips for Success
- Roasting the corn in the oven is easy to do. You can also make Grilled Corn on the Cob, which brings a great smokey flavor to the dip. Don’t have time for either option? Using 1-2 cups of thawed frozen corn is also tasty.
- De-deeding the jalapeno will cut the heat but still give you an excellent jalapeno flavor, so don’t be worried about too much spice.
- Set the cream cheese out ahead of time to soften so that it’s easier to mix and you avoid any cream cheese lumps.
- This is a great make-ahead dip, as the longer you let it set, the more the flavors develop! Keep this dip refrigerated in an air-tight container for up to five days.
How do I cut corn from the cob?
Once you cut corn from a cob, you’ll see how easy it is and probably want to make more corn-filled dips! First, ensure the corn is shucked and cool enough to handle. Using either a bundt cake pan or a small bowl turned upside down inside of a giant bowl, place the corn cob in the center of the bundt pan or the small bowl. Place the knife at the top of the corn cob and carefully slice downwards, cutting the corn kernels from the cob. The bundt pan or larger bowl will catch the kernels so they don’t fly over your kitchen counter. Break up any large sections of corn, and you’re ready to add the kernels to the dip!
What do I serve with this dip?
Hearty, flavorful dips like this can be served with various tasty scoopers, like chips and veggies. Tortilla chips are always a great choice, but you can also go with your favorite pita chips, Triscuts, Wheat Thins, or crispy gluten-free crackers. Veggies like carrot sticks, celery sticks, or halved sweet peppers are also delicious. Set out as many fun options as you like, and watch this dip disappear!
Dips & chips- you can’t have just one!
- Layered Nacho Dip
- Skinny Veggie Dip
- Crock Pot Spinach Artichoke Dip
- Cheesy Bacon & Roasted Corn Dip
- White Pizza Dip
*This post was originally posted on 05/24/2015.
- 2 ears corn
- 8 ounces low-fat cream cheese softened
- ⅓ cup non-fat plain Greek yogurt
- ½ cup cheddar cheese shredded
- 1 jalapeno de-seeded and diced
- 15 ounces canned black beans drained and rinsed
- 4 ounce canned mild green chiles
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ¼ teaspoon pepper
- Green onions thinly sliced, for garnish
- Preheat your oven to 350 degrees F.
- Place corn (still in the husks) into the oven and roast for 30 minutes. (You can also do this on the grill.)
- Take the corn out of the oven. Once cool enough to touch, remove the husks and cut the kernels from the cob. Set the corn aside to cool.
- In a medium bowl, mix together the cream cheese and Greek yogurt until smooth. Add the cheddar cheese, corn, black beans, jalapeno, green chilies, garlic powder, cumin, salt, and pepper. Mix to combine.
- Cover and store in the refrigerator until ready to serve. Sprinkle some sliced green onions over the top of the dip and serve with crackers, pita chips, or tortilla chips.