Black Bean Corn and Feta Dip
If you’re looking for the ULTIMATE summer dip—fresh, creamy, tangy, just a little bit spicy and super easy to throw together—this Black Bean, Corn, and Feta Dip is for you. Whether you’re serving this for a backyard barbecue or just need a quick appetizer for taco night, it’s guaranteed to disappear fast.
You know a recipe is BOMB when it’s the first plate finished at a gathering. When I set this black bean, corn, and feta dip out for a backyard BBQ, I almost instantly regretted the portion. Given its popularity, I should have doubled or tripled the recipe! Trust me, this one is going to have people coming back, chip after chip, dipping right in.
There are plenty of corn or black bean dip recipes out there, but this one strikes the perfect balance of brightness, richness, and texture. Instead of relying heavily on sour cream or cream cheese, my version uses feta for creaminess and a punch, and just enough mayo for the spices to be distributed evenly. The limes and cilantro to keep everything lively and fresh.
If you want a side dish with similar flavors, you will LOVE my Elote Inspired Pasta Salad!! It is just as punchy :). And for another bean dip? Try my Basil Tomato White Bean Dip!
Jump to:
What Makes this Black Bean, Corn, and Feta Dip the Best!?
- Easy to make with pantry staples and minimal cooking
- Bright, bold, fresh flavor that is super addicting
- Great as a dip or as a topping for tacos, bowls, or salads
- Make-ahead friendly for entertaining or meal prep
Ingredients
- Corn – Grilled, boiled, sautéed, or even just canned. Any will do!
- Black beans – Adds hearty texture and boosts the protein content.
- Feta cheese – Salty and tangy, it gives this dip a creamy punchy bite
- Red onion – Adds crunch and a little sharpness
- Mayonnaise – Just a smidge to bind the dip together.
- Spices – Paprika, cumin, chili powder, coriander, and salt for lots of flavor
- Cilantro – Brings a burst of freshness that lightens up the dish.
- Lime zest and juice – Adds acidity and brightness, balancing the creamy and spicy elements.
- Jalapeño – Provides a fresh, mild heat. Leave the seeds in for more spice or remove them for a milder flavor.
See recipe card for quantities.
How To Make Black Bean, Corn, and Feta Dip
- Cook the corn: Grill, boil, or sauté the corn until tender and slightly charred, if desired. Let it cool slightly. If using canned corn, simply drain.
- Make the dressing: Meanwhile, to a medium bowl, combine the mayonnaise, paprika, cumin, chili powder, coriander, kosher salt, lime zest, lime juice, and feta. Stir until smooth.
- Combine with corn: When the corn as cooked, slice the kernels off the cob and add into the bowl with the dressing. Mix to combine.
- Mix in remaining ingredients: Add the black beans, diced red onion, chopped cilantro, and diced jalapeño. Mix well until everything is evenly distributed.
- Garnish and serve: Top the dip with extra feta, a few whole cilantro leaves, and a final squeeze of lime. Serve with tortilla chips.
Substitutions and Variations
- Add avocado: Stir in diced avocado in step 4 for extra creaminess and richness.
- Cheeses: Use crumbled queso fresco or cotija for a more traditional Mexican flavor profile than feta.
- Make it spicier: Add more jalapeño, cayenne, or red pepper flakes if you like heat in your black beam, corn and feta dip.
- Add protein: Toss in chopped grilled chicken to turn this into a heartier salad or taco filling.
- Beans: while black beans are in the name of this recipe, I feel like pinto beans or even lentils would work fine in a pinch!
Storage
This black bean, corn, and feta dip can be made up to a day in advance and stored in an airtight container in the refrigerator. If making ahead, I would suggest keeping the mixture of mayo, spices, and lime separate from the corn, beans, jalapeño, and onion. Mix it all together, adding the cilantro and avocado (if using) just before serving for maximum freshness. Leftovers will keep for 2–3 days in the fridge.
How to Serve This Black Bean, Corn, and Feta Dip
- With tortilla chips as an appetizer
- Scoop it on top of tacos, lettuce wraps, tostadas, or burrito bowls
- Serve alongside grilled proteins like grilled chicken, steak, shrimp, or as a fresh side for a Mexican-inspired meal.
Rate This Recipe
If you make this Black Bean, Corn, and Feta Dip, thank you!! I’d love to hear what you think. Please leave a rating and a quick review below—it helps others find the recipe and makes my day 🙂
Black Bean, Corn, and Feta Dip
Ingredients
- 4 ears corn cooked and kernels removed
- (1) 15 oz can black beans, drained and rinsed
- ½ red onion diced
- ⅔ cup crumbled feta plus more for garnish
- ½ cup mayonnaise
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp ground coriander
- ½ tsp kosher salt
- ½ cup chopped cilantro
- 3 limes zest and juice
- 1 jalapeño seeds removed then diced, see Note 1
- tortilla chips for serving
Instructions
- Cook the corn: Grill, boil, or sauté the corn until tender and slightly charred, if desired. Let it cool slightly. You can also use canned/frozen corn.
- Make the dressing: Meanwhile, to a medium bowl, combine the mayonnaise, paprika, cumin, chili powder, coriander, kosher salt, lime zest, lime juice, and feta. Stir until smooth.
- Combine with corn: When the corn as cooked, slice the kernels off the cob and add into the bowl with the dressing. Mix to combine.
- Mix in remaining ingredients: Add the black beans, diced red onion, chopped cilantro, and diced jalapeño. Mix well until everything is evenly distributed.
- Garnish and serve: Top with extra feta, a few whole cilantro leaves, and a final squeeze of lime. Serve with tortilla chips.
I just taste tested this before bringing it to a summer picnic and all I can say is WOW.
I kept out the jalapeños because I’m not one for heat dip was excellent and I’ll be making it again soon mmmm