Corn, Black Bean & Nectarine Dip

This is one of those recipes I wait all year for. Make this dip at the peak of the summer season, only when corn and stone fruit are at their sweetest. It makes a big batch, but even if you aren’t feeding a crowd, I still recommend making the entire amount. Leftovers are excellent tossed into a green salad with a little olive oil and wine vinegar, or served as a salsa with tacos, or spooned atop grilled fish.

Corn, Black Bean & Nectarine Dip

Prep Time 10 minutes
This is one of those recipes I wait all year for. Make this dip at the peak of the summer season, only when corn and stone fruit are at their sweetest. It makes a big batch, but even if you aren't feeding a crowd, I still recommend making the entire amount. Leftovers are excellent tossed into a green salad with a little olive oil and wine vinegar, or served as a salsa with tacos, or spooned atop grilled fish.
5 from 3 votes
Course Appetizer
Servings 6

Ingredients
 

  • 3 ears corn, shucked
  • 14- ounce can black beans
  • ½ ripe nectarine, pit removed and diced
  • ¼ cup chopped white onion
  • ¼ cup pickled jalapeños from a jar, roughly chopped
  • 2 teaspoons chopped fresh rosemary
  • 1 lime, zest and juice
  • 1 tablespoon honey
  • 2 tablespoons brine from the pickled jalapeños jar
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon ground cumin
  • teaspoon ground allspice
  • Tortilla chips for serving

Instructions
 

  • Bring a pot of water that will fit two ears of corn to a boil. Cook two ears of the corn in the boiling water for 5 minutes. Drain and run under cold water to help the corn cool down and stop cooking.
  • Pour the black beans into a fine mesh strainer. Rinse them well, then set over a bowl to continue draining while you prepare the remaining ingredients.
  • Cut the kernels from the cooked corn as well as the raw corn and place in a serving bowl. Add the drained black beans, the chopped white onion, and chopped pickled jalapeños. Add the rosemary, lime zest and juice, honey, 1 tablespoon of the brine, 1 teaspoon of the salt, cumin and allspice. Taste for seasoning, and add more brine, salt, or honey if it needs (since the corn and nectarine could be more or less sweet, you may need more honey, and since the brine from the jalapeños could have varying amounts of salt, you may need more or less salt).
  • Dip can be refrigerated for a few hours. Serve with tortilla chips.
Tried this recipe?Let us know how it was!
0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving