Skillet Cheesy Black Bean and Corn Dip

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warm, cheesy dip bursting with black beans, corn, and southwestern spices, perfect for sharing with tortilla chips. This Mexican-inspired recipe (vegetarian), ready in about 30 minutes, turns canned black beans, frozen corn kernels, cream cheese into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 220 calories and feeds 6, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 Mexican cuisine 220 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed canned black beans
1 cup, thawed frozen corn kernels
4 oz, softened cream cheese
1 cup shredded sharp cheddar cheese
1/4 cup diced green chilies
1 tsp ground cumin
1/2 tsp chili powder
2 cloves minced garlic
2 tbsp chopped fresh cilantro
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F. In a large oven-safe skillet, combine 1 can (15 oz) drained black beans, 1 cup thawed frozen corn, 4 oz softened cream cheese, 1/4 cup diced green chilies, 1 tsp ground cumin, 1/2 tsp chili powder, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Stir until well blended.
Step 2: Spread the mixture evenly in the skillet and top with 1 cup shredded sharp cheddar cheese.
Step 3: Bake uncovered for 15 minutes until the cheese is melted and bubbly and the edges start to brown.
Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh cilantro on top. Serve hot with tortilla chips or fresh veggies.