Grilled Corn and Black Bean Dip

Packed with flavor and plant-based protein, this simple grilled corn and black bean dip will be the center of attention at your next BBQ.

If you happen to find yourself at our house for a barbeque this summer, at the table, you’ll undoubtedly find this grilled corn and black bean dip – a recipe that has been a favorite of mine since childhood.

From sweet roasted corn and creamy black beans to fresh cilantro and a kick of lime, this dip has all the bold and reminiscent flavors of summer that you love. 

It comes together in just a few minutes and uses only the freshest ingredients that summer has to offer – and you can even use up leftover grilled corn on the cob from last night’s cookout.

Bursting with colors and flavors, it makes for the perfect dip for any summer barbecue or afternoon snack. You can even use it as a condiment on salads and tacos, or simply eat it on its own by the spoonful like I do.

Why You’ll Love This Grilled Corn and Black Bean Dip

• It’s the perfect scoop of summer: Made with fresh, seasonal ingredients that are both colorful and flavorful, it’ll taste like summertime in a bowl. It’s also a super savvy way to use and level up your leftover grilled corn on the cob.
• It’s more than just a dip – Although it’s absolutely perfect on its own with a big stack of tortilla chips, this “dip” also makes a convenient condiment for an assortment of dishes like tacos, salads, and meats.
• It packed full of plant-based protein: Not only is this dip healthy, but it’s also super filling. Black beans provide both protein and fiber to fill you up and leave you feeling satiated for longer – another reason it’s more than just a “dip”.

We all know fresh, fragrant herbs are the secret ingredient to any great dip or salsa. Learn how to grow your own cilantro so that you always have this super-star herb on hand for delicious recipes like this one.

Ingredients For Grilled Corn and Black Bean Dip

Grilled Corn – Follow the recipe for roasting your corn on the grill, or use your cooked corn on the cob from yesterday‘s summer barbecue. Of course, you can also sub in canned or frozen (thawed) corn, but you’ll miss out on the great grilled flavor.

Black Beans – Because they are high in plant-based protein and fiber, black beans will help you to fill up and stay satiated for longer, making this festive dip a great appetizer or midday snack.

Tomatoes – Plum tomatoes work best in this recipe because of their higher flesh-to-seed ratio, but any good ripe tomatoes will do (you’ll see in the pictures I use cherry tomatoes).

Red Onion – Adds beautiful specks of purple throughout the dip and lends its noticeable zesty flavor.

Olive Oil – An extra-virgin olive oil is best here both for its rich flavor and high omega-9 content (the good fat), known for keeping our hearts and brains healthy.

Lime Juice – With lots competing flavors, this dip demands a strong lime flavor to shine through and complement the sweet corn and creamy black beans. You’ll need a good amount of juice (about 3-4 medium limes).

Cilantro – Not just a garnish, cilantro is a well-known “carminative”, used for centuries to aid in digestion and help reduce gas, bloating, and indigestion (super helpful if you’re sensitive to beans). If you’re not a fan of the taste of cilantro, you can omit it entirely or sub with another green leafy herb like parsley (another carminative!).

Cumin + Sea Salt – While you might be familiar with cumin’s warm, earthy, and slightly smoky flavor, it’s also good to know that this golden spice has antidiabetic and lipid-lowering properties.

Instructions

1. Shuck the corn cobs and grill them over direct heat for about 15 minutes, turning every 3-5 minutes until all sides are roasted. Set corn aside to cool.

2. Once the corn has slightly cooled, hold the cob steady upright, and with a sharp knife, make long downward strokes to separate the kernels from the cob.

3. Combine corn with the remaining ingredients in a large bowl and mix thoroughly. 

4. Enjoy immediately or leave the dip to marinate in the fridge for at least an hour for optimal flavor. Store in an airtight container in the fridge for up to 3 days.

Grilled Corn and Black Bean Dip Variations

• Spice it up: I like to keep this dip mild for the whole family, but you can most definitely spice it up by adding in your favorite hot peppers like jalapeno, serrano, or habanero.
• Add more veg: One of the reasons I love this recipe is how easily it can adapt to what you have on hand. Other summer veggies that might make a valuable addition: cucumber, zucchini, bell pepper, or avocado chunks.

More of My Favorite Herb Recipes

• Spinach hand Chive Pesto
• Homemade Greek Yogurt and Herb Ranch

Thanks for reading! Be sure to subscribe to my monthly newsletter to receive more seasonal recipes for the summer and beyond!