Nancy Olin’s Black Bean and Corn Dip

Nancy describes this salsa-like dip as “really pretty, mind-blowingly good”. Don’t even think of making it with canned or frozen corn, it must be made in the summertime with the freshest corn you can find.

Serve with tortilla chips

Nancy Olin’s Black Bean and Corn Dip
Prep time: 
Total time: 
Serves: 3½ cups
  • 5 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 teaspoon ground cumin
  • 1 tablespoon chili powder
  • pinch cayenne
  • 2 cups cooked black beans, drained and rinsed
  • 4 ears fresh corn, kernels cut off cob
  • ½ cup minced scallions, plus additional for garnish
  • juice of one lime
  1. Place a skillet over medium heat and when it is hot, add 2 tablespoons olive oil, the garlic, chili powder and cayenne. Cook 1 minute. Add the corn and 3 tablespoons water, cover and cook until the corn is tender, about 3 minutes. Off heat, add the black beans, scallions, lime juice, and remaining 3 tablespoons oil. Add salt and pepper to taste and stir well.
  2. Cover and refrigerate at least 2 hours and up to overnight. Serve garnished with the scallions.

Variations: add chopped red bell pepper, tomatoes and/or chopped fresh cilantro leaves.