Corn and Pinto Bean Dip

Warm, creamy, slightly sweet and with a little hot pepper kick … this easy-to-make corn and bean dip is a crowd-pleaser at any time of year, and is filling enough to make for a delightful light warm weather lunch or dinner.

Better results will be obtained if you can find natural whole fat cream cheese and sour cream without added stabilizers or gums. Cooks in Ontario can find these under the Western Creamery label at most major supermarkets.

Corn and Pinto Bean Dip

1 cup cooked pinto beans (1/3 cup dried)
2 cups corn, fresh or defrosted
2 jalapeño peppers, seeded and diced
1/2 teaspoon dried oregano
3/4 teaspoon chili powder, or to taste
1/4 cup water
1/2 cup cream cheese
1/4 cup sour cream
1/4 cup black olives, chopped
2 green onions, green parts sliced
1/2 teaspoon sea salt, or to taste
small handful fresh cilantro or parsley, finely chopped

Lightly mash some of the beans with a potato masher. Combine with corn, jalapeños, oregano, chili powder and water in a medium saucepan. Cook over medium heat for five minutes or until the corn is tender and most of the liquid has been absorbed. Stir in cream cheese and olives, and heat throughout.

Remove from heat and mix in sour cream, olives and green onions. Place in a serving bowl and scatter cilantro or parsley on top. Serve with tortilla chips or fresh cut vegetables. Makes about 4 cups.

Other delicious dips from Lisa's Kitchen:
Pinto Bean and Zucchini Hummus
Spicy Roasted Red Pepper Hummus
Olive Tapenade

On the top of the reading stack: The National Post

Audio Accompaniment: Dropsonde by Biosphere