I mentioned in my post for Mexican Street Corn Tostadas a couple weeks back that I was pretty inspired by that recipe and made a corn dip….thing.
Is it weird that I think the words “corn dip” just don’t jive together? I don’t know why. It sounds pretty redneck. Y’ALL COME FETCH YA SOME CORN DIP! But I’m quite the country bumpkin these days and I s’pose I don’t mind it.
So yeah – I LOVE this corn dip, and I was reminded to write this post because I’m making it TONIGHT for dinner! You can spread this onto some tostadas, maybe even use it as a topping for tacos, or – I might try this – as a filling for quesadillas or burritos or enchiladas. Just put this stuff on everything, it’s THAT good.
1 15oz can of yellow corn, drained
1/2 can of black beans, drained (or use the whole can – I only had a half can sitting in my fridge)
1/4 cup chipotle mayonnaise (or to your preference)
1/4 cup diced red onion
1/4 cup minced cilantro
Juice of half a lime
Salt & pepper to taste
Queso fresco, crumbled, to taste
1. Add the drained yellow corn to a dry nonstick skillet and warm over medium heat. Cook, stirring occasionally, until the corn starts to dry off. Add the drained black beans. Continue cooking until the corn and the beans lose some of their moisture and are warmed through, and the corn is slightly browned and toasty.
2. Remove from heat and pour into a mixing bowl. Set the bowl into the fridge to cool down the corn and black beans faster to room temperature, or a little cooler.
3. Once the corn and black beans are cooled, add the rest of the ingredients and stir together to combine. Serve with tortilla chips as a dip, or as a topping for tacos or tostadas.