Baked Corn Black Bean Feta Dip
A Perfect Summer Salad
Packed with vibrant colors, bold spices, and a medley of ingredients, dip is a crowd-pleaser that will delight guests of all sorts. The combination of sweet corn, hearty black beans, tangy feta cheese, roasted tomatoes, and just the right amount of heat from jalapeños creates a harmonious blend of textures and flavors that will have everyone reaching for another scoop. Whether you're hosting a game night, 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 classic Tex-Mex ingredients like tomatoes, jalapeno, garlic, cumin, and cilantro. Rather than leaning into a more traditional Mexican cheese, like cotija, or a Tex-Mex cheese like monterey-jack, the feta meets nicely in the middle of the two. Feta has a similar flavor to cotija, but is creamy and melty like the packages of “Mexican-blend” cheeses you can find at the grocery store. It’s a perfectly addictive mixture that I’m sure you and your friends and family will love.
Tips for Making a Delicious Corn Black Bean 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 for a future meal. 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 to the dip.
- If you like a spicier dip, feel free to be heavier handed with the crushed red pepper or add in a second jalapeno. While there are ingredients to add some spice, this dip is not inherently spicy on its own.
- Do not substitute the block of feta for pre-crumbled feta. It unfortunately won’t melt the same you, and you won’t get the creamy consistency you’re looking for.
- The lemon zest is really important. Don’t forget that step, because the acidity of the lemon zest will brighten up the entire dip and take it to the next level!
Recipe Details
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.
Once all of your ingredients are prepared, the tomatoes, jalapenos, garlic, black beans, corn, and all of the spices can be mixed directly into a 9x13 baking dish. Once all of the ingredients are mixed and the spices are evenly distributed amongst the salsa, create a space in the center of the pan to place the block of feta cheese into the center. The cheese will remain in the 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.
Once baked, break open the block of feta cheese with a spoon or silicone spatula. Stir the melty cheese into the corn and black bean salsa, letting the juices from the tomatoes and other fruits and vegetables create a saucy dip. Before serving, sprinkle the lemon zest over the entire thing and garnish with cilantro. Serve with your favorite tortilla chip or corn dipper and enjoy! This recipe is best served right out of the oven, but cooled leftovers will stay in the fridge for 3 days and should be reheated in the microwave or stove before enjoying again.
If you give this recipe a try, be sure to tag @laura.loves.to.cook on Instagram, Tik Tok, or Facebook and let me know how it turned out. I can't wait to see what you think!
A simple, healthy dip to spice up your next get together. This corn, black bean, and feta dip has all of the classic tex mex flavors you look for, with the addition of salty, creamy feta to bind it all together.
- 2 roma tomatoes
- 1 jalapeno
- clove of garlic
- 1 lemon
- 15 oz can of black beans, rinsed
- 1 cup corn, frozen or fresh
- 1 tsp cumin
- Large pinch of crushed red pepper flakes, to taste
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 8 oz block of feta cheese
- Fresh cilantro for garnish, optional
Preheat your oven to 400°F
Chop the 2 roma tomatoes into a ½ inch dice.
Mince the jalapeno and 1 clove of garlic.
Zest the lemon and set aside.
Rinse the black beans in a colander or sieve.
In a 9x13 oven safe dish, add the diced tomatoes, minced garlic, minced jalapeno, the rinsed black beans, and 1 cup corn. Gently stir to combine.
Add 1 teaspoon cumin, a pinch of red pepper flakes (a large pinch if you want it a little spicier), ½ teaspoon salt, and ½ teaspoon of black pepper. Stir the seasoning into the corn and black bean mixture.
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 in the preheated oven for 40-45 minutes, until the feta begins to brown around the edges and the tomatoes have broken down.
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, if desired, and serve warm with your favorite tortilla or corn chips. Enjoy!
