Black Bean and Sweet Corn Guacamole Dip Recipe

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


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)


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).


– 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.


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