Description
This Southwest Corn Dip is a crowd-pleasing appetizer bursting with flavors of corn, black beans, and a zesty dressing. Perfect for parties or summer gatherings!
Ingredients
Scale
Corn Dip:
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
- 1 cup canned black beans (drained and rinsed)
- 1 cup diced red bell pepper
- 1/2 cup diced red onion
- 1 jalapeño (seeded and finely chopped)
- 1 cup shredded cheddar cheese
Dressing:
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
Instructions
- Corn Dip: In a large mixing bowl, combine corn, black beans, red bell pepper, red onion, and jalapeño. Add cheddar cheese and toss gently.
- Dressing: In a separate bowl, whisk together sour cream, mayonnaise, cumin, paprika, garlic powder, chili powder, lime juice, salt, and pepper until smooth.
- Pour the dressing over the corn mixture and stir until evenly coated. Gently fold in cilantro. Cover and refrigerate for at least 1 hour.
- Serve chilled with tortilla chips or fresh veggies.
Notes
- You can substitute Greek yogurt for sour cream for a lighter version.
- Adjust the jalapeño amount for more or less heat.
- For extra flavor, use fire-roasted corn or grill fresh corn before cutting off the kernels.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 3g
- Sodium: 340mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
