A Perfect Summer Dish
Packed with vibrant colors, bold spices, and a medley of ingredients, this baked black bean corn and feta dip is a crowd-pleaser! The combination of sweet corn, hearty black beans, tangy feta cheese, roasted tomatoes, and a little heat from jalapeños creates a harmonious blend of textures and flavors. Everyone will be reaching for another scoop. Whether you’re hosting an at home tail gate, summer barbecue, or simply looking for a delectable snack, this oven-baked dip is a guaranteed hit that will have your guests asking for the recipe.
To enhance the corn, black beans, and feta, I’ve leaned into other Tex-Mex ingredients like tomatoes, jalapeno, garlic, cumin, and cilantro. Rather than using a more traditional Mexican cheese, like cotija, or a Tex-Mex cheese like monterey-jack, the feta meets nicely in the middle. Feta is creamy and melty and full of flavor. It’s a perfectly addictive appetizer that I’m sure you and your friends and family will love.
The Supplies
Ingredients
To make this baked black bean corn and feta dip, you’ll need the following ingredients:
- Roma tomatoes
- Jalapenoes
- Garlic clove
- Lemon
- Canned black beans
- Corn
- Cumin
- Red pepper flakes
- Salt and pepper
- Feta
- Fresh cilantro
- Chips, for serving
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this baked black bean dip with corn and feta, you’ll need the following pieces of equipment:
Tips for Making a Delicious Baked Bean Corn Feta Dip
If you plan on making this corn, black bean, and feta dip, here are a few tips to make sure you’re successful:
- When it comes to the corn, feel free to use any variety of corn you prefer. Frozen, canned, or fresh! I like to use frozen sweet corn, because I can use as much as I need and easily save the rest in the freezer. If you’re in peak Summer, grab a fresh ear of corn and cut it right off the cob before adding it to the dip. In the recipe, I note using frozen or fresh corn, but canned works well too. Just discard the liquid in the can before adding it.
- If you like a spicier dip, feel free to use a heavy hand with the crushed red pepper or add a second jalapeno. Otherwise, this dip is on the mild side.
- Don’t substitute the block of feta for pre-crumbled feta. It unfortunately won’t melt the same and you won’t get the creamy consistency you’re looking for.
- The lemon zest is really important. The acidity of the lemon zest will brighten up the entire dip and take it to the next level!
Recipe Details
Prep the Ingredients
This recipe is easily prepared ahead of time, which is great when entertaining! To begin you’ll start with, a little bit of mise en place, the culinary phrase for preparing your ingredients and putting everything in its place. Two roma tomatoes will be chopped into half-inch dice, garlic and jalapeno will be minced, or very finely chopped, a lemon will be zested, and a can of black beans will be rinsed under cooled water. Set out and measure your spices and don’t forget to preheat your oven.
Bake the Dip
Once all of your ingredients are prepared, you’re ready to assemble! Add the tomatoes, jalapenos, garlic, black beans, corn, and all of the spices into a 9×13 baking dish. Mix all the ingredients together and then create a space in the center of the pan to place the block of feta cheese. The cheese stay as a block while you bake it, becoming slightly brown on the outside while it bakes and melty and creamy in the center. The corn and black bean mix will bake, breaking down the tomatoes and integrating the spices and jalapeno through the dip.
Finish the Dip and Enjoy
Once baked, break the block of feta cheese with a spoon or silicone spatula. Stir the melty cheese into the corn and black beans, letting the juices from the tomatoes create a saucy dip. Before serving, sprinkle the lemon zest over the entire thing and garnish with fresh cilantro. Serve with your favorite chips and enjoy! This recipe is best served right out of the oven, but cooled leftovers will stay in the fridge for 3 days. Reheat any leftovers in the microwave or stove before enjoying again.
Love the sound of recipe? Be sure to check out these other dishes:
- Cheesy Chorizo Chicken Dip
- Healthier Oven Baked Chicken Nachos
- Lemon Pepper Cauliflower Wings with Feta Dipping Sauce
If you make this baked black bean corn and feta dip, be sure to leave a comment or give this recipe a rating. I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Baked Corn Black Bean Feta Dip
Description
A simple baked black bean dip to spice up your next get together. This corn and bean dip has classic tex mex flavors plus salty, creamy feta.
Ingredients
Instructions
Prepare the Ingredients
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Preheat your oven to 400°F and set out a 9x13 oven safe casserole dish. To the casserole dish add the diced tomatoes, minced garlic, minced jalapeno, the rinsed black beans, and 1 cup corn. Gently stir to combine.
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Add the cumin, red pepper flakes, salt, and black pepper. Stir the seasoning into the corn and black bean mixture.
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Using a spoon or spatula, create a hole in the center of the corn and bean mixture in the casserole dish. Place the 8 oz block of feta into the center of the tray, adjusting the corn and bean mixture to surround the edges of the block of cheese.
Bake and Serve
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Bake in the preheated oven for 40-45 minutes, until the feta begins to brown around the edges and the tomatoes have broken down.
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While still warm, break the block of feta open with a spoon or silicone spatula and stir the melted feta cheese into the corn and black bean mixture. Sprinkle the lemon zest over the top of the corn, black bean, and feta dip. Garnish with cilantro leaves and a squeeze of lemon juice, and serve warm with your favorite tortilla or corn chips. Enjoy!
