Pam is my mom, and this is her Corn and Bean Dip recipe! It’s an easy addition to any party spread or Mexican dish, and a staple in the Mueller household. We usually enjoy it with tortilla chips (Siete brand is my favorite).
1 can Black Beans
1 can Yellow Corn
1 - 2 large Tomatoes or a handful of Cherry Tomatoes*
1 - 2 Jalapeños*
1 large Lime or 2 small Limes
1/2 - 1 tsp. Garlic Powder*
1/2 - 1 tsp. Chili Powder*
*I put ranges here so that you can adjust them depending on how much you like the different ingredients and spice.
Start by rinsing and draining the black beans and corn. Place them both in a bowl together.
Rinse and dice your tomatoes. Add them to the bowl.
Rinse and dice the jalapeños. Add them to the bowl.
Squeeze your limes over the top of the rest of the ingredients in the bowl.
Add the garlic powder, chili powder, and a bit of salt and pepper.
Mix everything together and place the bowl in the refrigerator for a few hours to allow all of the flavors to mix.
Pull the bowl out when you’re ready to party!