If you want a stunner of a summer app, then this Fresh Mexican Fiesta Dip with black beans & corn has you covered. It’s fresh, easy & screams I LOVE MEXICAN FOOD!
I’m obsessed with Mexican food. Okay, all food–but Mexican food is my lifeblood. This dip is one of my new favorite ways to change up the usual chips & salsa side. This Fresh Mexican Fiesta Dip is gonna get you on the first bite. Fresh, salty, spicy & I dare say…good for you!
I mean, look at all those veggies staring back at you.
Added bonus: with a few cheats, you can whip this up in just a few minutes.
BEST MEXICAN DIP
Chips & salsa are a staple–I mean STAPLE in my house.
Every week I know I’ll have to get: milk, bread, chips & salsa.
But, every now and then, I like to change it up a bit. But, I don’t like to do a lot of work.
That’s where this recipe shines. The secret? It’s in the shortcuts, of course.
A combo of fresh & pre-made favs combined with a few other ingredients makes for a fresh Mexican fiesta dip that’s gonna be your new signature app this summer.
MEXICAN FIESTA DIP: FRESH INGREDIENTS & SHORTCUTS
What you see above is everything that goes into this fabulous dip:
- Canned black beans
- Pre-made pico de gallo fresh salsa
- Frozen corn
- Cotija cheese
CHEAT #1: PICO DE GALLO
I love, love, love pico de gallo. I put it on salads, tacos, chips, ALL THE THINGS.
And, here, it’s the perfect cheat for avoiding dicing up onions, tomatoes, jalapenos, etc. to go into this salsa.
CHEAT #2: FROZEN CORN
Yes, fresh corn is fabulous…but when you need an app in a pinch–frozen corn is the perfect shortcut. Just give it a little thaw & it’s a winner in our fresh Mexican Fiesta Dip.
- 1/2 c, Canned black beans, rinsed
- 1 c. Pre-made pico de gallo fresh salsa
- 1 c. Frozen corn
- 1/2 c. - 3/4 c. Cotija cheese
- 1 Avocado, cubed
- 1/2 c. chopped fresh Cilantro
- 1/2 - 1 whole Lime, juiced
- Start by draining a can of black beans & giving them a rinse in a colander. Take 1/2 c. of rinsed black beans and put into a medium sized mixing bowl.
- Also, measure out 1 c. of corn and microwave for about 30 seconds. Stir. We want the corn to still be cold--but not frozen. So, if frozen, microwave for 10 more seconds. Repeat until your corn is thawed but cold. Then, add to the mixing bowl.
- Chop 1/2 c. fresh cilantro. Add to bowl.
- Squeeze 1/2 lime over the mixture. Mix gently.
- Add 1 c. premade pico de gallo to the mixture. Mix.
- Add 1/2 cup of the Cotija cheese to the mixture. Crumble cheese as fine as you prefer. I like some very fine crumbles & a few bigger chunks in the mix.
- Carefully dice one avocado. Start by slicing it down the middle (long ways). Opening it to get two equal halves. Then, remove pit with the sharp side of your knife. Carefully slice the avocado half long ways into strips without cutting through the skin. Then, cut across the avocado so as to dice it within the skin. Finally, using a spoon, carefully scoop out the inside of the avocado, so there are nice thick chunks of avocado. Add to the mixing bowl.
- Finally, squeeze the other half of the lime over the top & gently stir to incorporate all ingredients. However, be sure not to over-stir. You want to try and keep some of the avocado chunks in tact.
- Enjoy! You can also make it up to 1 day in advance and place in the fridge.
- Notes on substitutes:
- Fresh corn can always be substituted for frozen. Freshly cooked beans would work amazing here, too. And, you could probably sub out rinsed pinto beans for black.
- This is not a liquid-y salsa, so I would advise to not use a jar of salsa for this recipe. Fresh pico style salsa will be the best.
- If you can't find fresh cilantro or don't like it - you can certainly leave it out. You could also substitute the cilantro in a "tube" from the produce section.
- Let's talk about cheese. If you can't find Cotija, then you could substitute a queso fresco cheese (similar), fresh feta or even a goat cheese crumble. I'd eat it:)
- I think fresh avocado is the best in this. But, in a pinch, premade guac may work fine.
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Also, I can’t state this enough: COJITA CHEESE is the game changing ingredient to this fresh salsa.
It’s salty, crumbles easily, and gives you all the things you didn’t know you needed in a salsa.
Trust me on this one. You can substitute Queso Fresco if you can’t find Cotija, but….you’ll be missing the salty gloriousness of Cotija.
SUMMER APPETIZER & NEW FAVORITE DIP
It’s so simple. It’s fresh. It’s gonna be your new favorite thing to whip up for a cookout or lounging by the pool. But…beware: it’s addictive.
All you have to do is measure, mix & eat. That’s it. This Fresh Mexican Fiesta Dip can be eaten immediately, or it can be made ahead of time.
And, the beautiful thing about this appetizer is that it can be made to suit your tastes–or your audience! Kids can’t handle the uber spicy hotness that I adore–so you can go with the “mild” premade pico to tone it down a bit.
I love to load up the Cotija & cilantro, but you may want it a little on the lighter side. Do you. This recipe can roll with the punches.
Try it at your next Mexican Monday dinner, or even on Cinco de Mayo! Post a pic in the comments below of how your Mexican Fiesta Dip turned out:)