I knew I wanted to make some kind of corn dip to take to a 4th of July BBQ, but none of the recipes I found were quite right (most called for canned corn – YUCK!) so I decided to just wing it and make something on my own.
This dip is awesome! A little spicy and full of great flavors!
1 Small Yellow Onion, diced
1T. Olive Oil
2.5C. Frozen Corn
1 can Black Beans
2 Garlic Cloves, pressed
1 Jalapeno, finely diced (you can remove the seeds/ribs if you don’t like it too spicy)
1/4C. Red Pepper, finely diced
1/4C. Green Pepper, finely diced
2T. Green Chiles (from a can is fine)
6oz. Sour Cream (I, of course, used Tofutti brand)
2T. Penzeys Bold Taco Seasoning (or any taco seasoning you prefer)
Add oil to a large skillet and heat on medium/high for 2 min. Add onion and cook 3-4 minutes.
Add jalapeno, red pepper, green pepper and taco seasoning and continue cooking another 4 minutes.
Add corn and cook until just warm – about 3 minutes.
Next, add the black beans, garlic and green chiles and warm for another 2 minutes.
Move to a bowl and set in fridge for at least 1 hour. Remove from fridge and add sour cream. Refrigerate at least 30 more min to let the flavors meld. Serve with Fritos Scoops or Tostitos with a Hint of Lime. YUM!
Husband Rating – 4 out of 5 – Could use a few more peppers, but overall very good!