Corn Black Bean and Feta Dip

white bowl with black bean corn feta dip.

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Corn Black Bean and Feta Dip

This black bean corn and feta dip is made with fresh corn, onion, jalapeño, and lemon. It’s an easy, crowd-pleasing appetizer that’s perfect with chips, tacos, or straight from the bowl.

Prep Time10

Total Time10

Course: Snack

Cuisine: American

Diet: Vegetarian

Servings: Servings

Calories: 122kcal

Author: Kate

Ingredients

1 15 oz can black beans drained and rinsed
2 corn on the cob
2 jalapeños diced with seeds removed
½ cup chopped onion
2 tablespoons chopped cilantro
2 tablespoons feta
1 lemon juiced
¼ teaspoon cumin
Pinch of salt as needed

Instructions

In a large mixing bowl, add all of the ingredients and stir until fully combined. Serve with tortilla chips

Notes

Storage: Refrigerate for up to 1 week. Freeze for up to 3 months. Thaw completely before serving.

Make Ahead: Prepare at least 1-4 hours ahead. Stir well and revive with a pinch of salt and a squeeze of lemon juice before serving.

Substitutions:

Try a green bell pepper instead of a jalapeno to reduce heat.
Lime juice is a great swap for lemon juice
Frozen or canned sweet corn can be substituted for fresh corn. Be sure to drain completely.

Nutrition