This recipe combines the creaminess of classic guacamole with the heartiness of black beans and the sweetness of corn. It’s a perfect appetizer for any occasion!
Prep Time: 30 minutes
Servings: 8
Ingredients
For the Black Bean Dip
- 1 (15 oz) can seasoned black beans, OR 1 can regular black beans, drained and rinsed
- ¼ cup chopped onion or shallot
- ½ jalapeno, seeded and chopped (optional)
- 1 garlic clove, chopped
- 2 tablespoons chopped cilantro
- Juice of ½ lime
- ¼ teaspoon cumin
- Salt and pepper to taste
For the Sweet Corn Guacamole
- 2 ripe avocados
- Juice of ½ lime
- 1 garlic clove, microplaned or minced
- Salt and pepper to taste
- ¾ cup frozen sweet corn, thawed
- 2 tablespoons chopped cilantro
For the Topping (Optional)
- 1 vine-ripened tomato, seeded and chopped
- ½ cup crumbled Cotija cheese (you could also use feta or shredded Monterey Jack)
Instructions
1. Make the Black Bean Dip
- Combine black beans, onion, jalapeno (if using), garlic, cilantro, lime juice, cumin, salt, and pepper in a food processor. Process until smooth, scraping down the sides as needed.
- Taste and adjust seasonings with additional salt, pepper, or lime juice if desired.
- Spread the black bean mixture in an even layer on the bottom of a 9-inch pie pan or serving dish. Refrigerate while you prepare the guacamole.
2. Make the Sweet Corn Guacamole
- In a large bowl, mash the avocados with a fork or potato masher. Add lime juice, garlic, salt, and pepper. Mash until you reach your desired consistency – chunky for a more rustic guacamole or smoother for a creamier dip.
- Fold in the thawed sweet corn and chopped cilantro.
3. Assemble and Serve
- Take the chilled pie pan with the black bean layer out of the refrigerator. Spread the guacamole mixture evenly on top of the black bean layer.
- If using, garnish with chopped tomatoes and crumbled Cotija cheese.
- Serve immediately with tortilla chips or crudités (raw vegetables for dipping).
Tips
– For the ripest avocados, gently squeeze them near the stem. They should yield slightly but not feel mushy.
– To prevent browning, add a squeeze of lime juice or a thin layer of water to the top of your guacamole before storing.
– If you don’t have a food processor, you can mash the black beans by hand using a mortar and pestle or by placing them in a zip-lock bag and mashing them with a rolling pin. Just be sure to leave some texture for a chunky black bean dip.
– Adjust the amount of jalapeno to your spice preference.
– You can substitute fresh corn kernels for frozen corn. Just be sure to roast or saute the fresh corn kernels first for a bit more flavor.
