Bursting with flavor, this black bean corn dip is the perfect anytime appetizer or side dish. This recipe comes with instructions to easily grill corn on the cob on your outside gill or char canned corn or frozen corn on the stovetop. Make this tasty dip for your next game day party, pot luck or July 4th celebration! It's easy to make ahead and even better after it's chilled for a couple of hours!
Why This Black Bean Feta Dip is The Best!
Whether you consider this a feta cheese dip or more of a black bean salsa, this easy appetizer is definitely a crowd pleaser!
While many similar recipes use lots of added sugar, I like to let the fresh vegetables shine with a very light dressing made with apple cider vinegar, olive oil and just a teaspoon of sugar.
The grilled sweet corn will add a sweet and smokey flavor that works perfectly with the black beans and feta cheese! Plus an added bonus, extra flavor from the added fresh cilantro and green onions.
corn- for the best black bean and corn dip I recommend using fresh or frozen ears of corn to char on the grill. Sweet corn has such an amazing flavor and grilling adds a smokiness that really enhances the dip. I have included other options if you do not have a grill.
black beans- use low sodium canned black beans that are drained and rinsed.
red bell pepper- gives the dip a little pop of color. You can use orange, yellow or green bell peppers as well.
green onions-give the dip a light onion flavor while not over powering the other vegetables. You can substitute red onion if you want to add a stronger flavor.
feta cheese-is a salty cheese that originated in Greece. This cheese adds a great flavor to the dip.
How to Grill Corn on the Cob
Remove the outer husk from the cob and wash the silks away. Pat the corn dry with a paper towel. Brush the cobs with olive oil. Grill corn over high heat for 10-12 minutes while turning occasionally with grill tongs. The corn will get great grill marks and a slight smokey flavor.
Remove corn from grill and let cool before slicing off the cob.
How to Char Canned or Frozen Corn
If you do not have a grill or you want bean and corn dip in the middle of winter, no worries I have you covered with instructions on how to make this with canned or frozen corn.
Drain and rinse canned corn and pat dry with a paper towel. If using frozen corn you do not need to thaw. Heat a large skillet over medium high heat with a teaspoon of olive oil. Sauté corn for 6-7 minutes until slightly charred. Frozen corn may take an extra couple of minutes. Remove from heat and add to a large bowl to cool.
While the corn is cooling, chop the pepper, green onions and cilantro. Add to a large serving bowl with the drained and rinsed beans.
If using grilled corn on the cob, use a sharp knife to slice the kernels off the cob when it is cool enough to handle.
Mix together the apple cider vinegar, olive oil, sugar and salt. Pour the apple cider vinaigrette over the vegetables. Stir gently to coat everything evenly.
- Gill corn to add an extra smokey and sweet flavor to the dip without added sugar.
- Always drain and rinse beans to remove the starchy liquid that they are preserved in.
- Buy sweet corn for the best flavor.
Serve black bean dip with tortilla chips or make a bowl recipe by adding grilled chicken or shrimp. It makes a tasty and healthy side dish.
How to Store
To store dip, place in an airtight container and keep refrigerated for up to 3 days. After sitting in the refrigerator stir to recoat the ingredients with vinaigrette.
Can I Make Black Bean and Corn Dip with Canned or Frozen Corn?
Yes! You can char canned corn or frozen corn in a skillet. See complete instructions for tips on how to char corn.
Do I have to grill or char the corn?
If you would like to save time, you may skip the grilling or charring step. Although I highly recommend to grill the corn first because it adds a depth of flavor to this dish, sometimes quick and convenient is the priority!
Looking for Other Easy Side Dishes? Try These!
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Black Bean and Corn Feta Cheese Dip
- 1 15 ounce can black beans, drained and rinsed
- 1 ½ cups corn, grilled or use canned or frozen *see notes
- 4 ounces feta cheese, crumbled
- ⅓ cup red bell pepper, chopped finely
- 2 green onions, sliced
- 1 tablespoon cilantro, chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon olive oil
- 1 teaspoon sugar
- ¼ teaspoon salt
- Preheat grill to high heat. If using skillet see notes below.
- Shuck the corn by removing the outer layers and the silks away from the cob. Brush lightly with olive oil. Once grill is hot place corn on the grill, turning every few minutes to get grill marks on all sides. Close lid to grill between each rotation. Corn will take 10-12 minutes to cook. Remove corn to cool.
- While corn is cooling prepare the other ingredients by chopping the vegetables and rinsing the beans. When corn has cooled, slice the kernels away from the cob by using a sharp knife. Add these ingredients along with the crumbled feta cheese to a large bowl.
- In a separate dish mix together the apple cider vinegar, olive oil, salt and sugar. Pour over the dip and toss to coat evenly. Chill until ready to serve. Toss again gently to redistribute the vinaigrette.
- Black bean dip is best served within 3 days of preparation.