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Spicy Black Bean and Corn Dip

Black Bean Dip
Maggie Shi
Prep Time:
20 mins
2 cups

Chef notes

About the recipe: Smoky chipotle peppers bring the heat to this Southwestern-inspired dip. Use just one pepper if you want a mild dose of spiciness, or add more adobo sauce or pepper if you want to amp up the burn. If possible, use fresh, in-season corn  — the raw kernels’ juicy sweetness will offset the heat. 



  • 2 15-ounce cans black beans, drained and rinsed
  • 1 chipotle pepper in adobo sauce
  • 1 cup roughly chopped fresh cilantro, including stems, plus more for garnish
  • 1 clove garlic, smashed
  • 4 tablespoons fresh lime juice
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 ear sweet corn, kernels cut off the cob


Spicy Black Bean and Corn Dip
Maggie Shi

In a food processor, place the beans, chipotle pepper, cilantro, garlic, lime juice, cumin and salt. Process and drizzle in the oil until the mixture is smooth. Stir in the corn kernels.

Spicy Black Bean and Corn Dip
Maggie Shi

Garnish with chopped cilantro before serving.