This fresh black bean, corn and feta dip is an ideal summer appetizer: bright, flavorful and quick to prepare. It’s delicious with tortilla chips and only improves after a short time in the fridge.
This dip combines sweet corn, salty feta and hearty black beans for a satisfying mix of textures and flavors. No cooking is required, making it perfect for hot days, picnics or potlucks. The dressing uses vinegar and olive oil rather than mayonnaise, so it stays bright and fresh.
Ingredients you’ll need
Simple ingredients make this corn, black bean and feta dip easy to assemble. Use the best-tasting corn you can find for the best result.
- Corn: Fresh corn cut from the cob is ideal. Canned or frozen corn works if fresh isn’t available. For a smoky note, lightly char the corn on a grill or grill pan.
- Black beans: One drained and rinsed can (about 400 g).
- Feta: A firm, crumbly cow’s milk feta works best.
- Spring onions (scallions): Thinly sliced for a mild onion flavor.
- Honey: Adds gentle sweetness instead of refined sugar.
- Olive oil: A tablespoon to bring the dressing together.
- White wine vinegar: Brightens the dip; apple cider vinegar is an acceptable substitute.
- Garlic powder: A small amount for savory depth.
- Salt and pepper: To taste.
How to make the best black bean, corn & feta dip
Begin by cutting the corn off the cob, thinly slicing the spring onions and rinsing and draining the black beans.
Dressing: In a small jar or bowl combine the white wine vinegar, olive oil, honey, garlic powder, salt and pepper. Shake or whisk until well combined.
Combine: In a medium serving bowl mix the corn, black beans, spring onions and crumbled feta. Pour the dressing over the ingredients and gently toss to coat.
For the best flavor, let the dip rest in the refrigerator for at least 20 minutes to allow the ingredients to meld.
Tips
- Use fresh raw corn when possible. Fresh kernels have the sweetest flavor; the vinegar in the dressing helps soften and brighten them.
- Grill for smoky flavor. If you prefer, grill the corn first for a charred note, or use frozen/canned corn when fresh isn’t in season.
- Choose a good feta. A crumbly cow’s milk feta provides the best texture and salt balance.
Variations and substitutions
- Spring onions are essential: they keep the dip fresh without overpowering it.
- Vinegar swaps: Apple cider vinegar works; plain white vinegar can be used in a pinch.
- Add bell pepper: Finely diced red, yellow or orange capsicum adds color and crunch.
- Use lime: Substitute the vinegar with the juice of one lime for a citrusy twist.
- Herbs and creaminess: Stir in chopped coriander (cilantro) or diced avocado for extra freshness and creaminess.
Ways to serve this corn dip
- As a dip: Serve in a bowl with corn chips, tortilla chips or crisp pita.
- With proteins: Complements grilled fish, chicken or steak.
- In tacos: Use as a topping for fish or shrimp tacos for a fresh contrast.
- As a salad: Mix into romaine lettuce with avocado, tomatoes and roasted sweet potatoes for a colorful, hearty salad.
How to store
Keep leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving.
FAQ
Can you eat raw corn?
Yes. Raw corn is safe and tasty when fresh. Clean the cob thoroughly and use the sweetest ears you can find.
How do you cut corn off the cob?
Place the cob on a cutting board and carefully slice downward with a sharp knife to remove the kernels. Rotate the cob and repeat until all kernels are cut away.
Can I make this dip in advance?
Yes. Combine the ingredients, cover and refrigerate for up to one day before serving. Allow it to come to serving temperature or chill as preferred.
Other dip recipes to try
Paprika Feta Dip
Fresh Mango Habanero Salsa
Lemon Dill Hummus
If you make this black bean, corn & feta dip or tweak the recipe, please leave a comment and share what you changed—I’d love to hear your feedback.
Fresh Black Bean, Corn and Feta Dip
Author: Caitlin Rule
Total Time: 15 minutes
Yield: Serves 4–6
Description
This fresh black bean, corn and feta dip is a vibrant summer appetizer: easy to make, full of flavor and perfect with chips.
Ingredients
- 2 cobs sweet corn, shucked (or about 1½ cups frozen defrosted or 1 can drained)
- 1 x 400g can black beans, rinsed
- 1 cup / about 3 scallions (spring onions), thinly sliced
- ½ cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1 tablespoon honey
- ¼ cup white wine vinegar
- Salt and pepper, to taste
- ½ teaspoon garlic powder
Instructions
- In a small jar combine the vinegar, olive oil, honey, garlic powder, salt and pepper. Shake or whisk until combined.
- In a medium bowl combine the corn, black beans, sliced spring onions and crumbled feta. Pour the dressing over and stir gently to combine.
- For the best flavor, refrigerate for 20 minutes before serving to allow flavors to meld.
Notes
- Store covered in the refrigerator for 3 to 4 days.
- Fresh sweet corn is preferred, but frozen or canned corn works. Grill corn first for a smoky variation.
- Prep Time: 15 minutes
- Category: Salsa, appetizer
- Method: Chopped
- Cuisine: Mexican-inspired