Corn and Jalapeño Bean Dip

I am seriously obsessed with this creamy corn and jalapeno bean dip. It’s creamy, cheesy, and provides a bit of a kick from the pickled jalapeños. Serve with plenty of tortilla chips for dipping.

I am seriously obsessed with this creamy corn and jalapeno bean dip. It’s creamy, cheesy, and provides a bit of a kick from the pickled jalapeños. This was a recipe that I included in my no boring beans series on social media and quickly became a fan favorite! The secret to making this dairy free is tofu in the sauce. (I used this same hack in my creamy pesto beans.)

But don’t worry, it doesn’t taste like it’s dairy free because even cheese lovers like my husband can’t get enough. Serve it warm with plenty of tortilla chips on the side for dipping. This one is great for potlucks and snacking while watching the game.

Why You’ll Love this Bean Dip

• Good for You: beans pack a lot of nutrition into a small package. They’ve got protein, fiber, antioxidants, and a wealth of different vitamins and minerals from folate to iron and potassium.
• Quick and Easy: this dip can be put together in 15 minutes or less so it’s great for a quick and easy dinner or a last minute appetizer. Plus it’s great for serving friends with allergies or dietary restrictions since it is vegan, dairy free, and gluten free.
• Meal Prep Friendly: this bean dip reheats well so you can cook once and enjoy for a couple days (if there are any leftovers to save!).

Ingredients You’ll Need

Here’s a quick rundown of the main ingredients you’ll need for this easy bean dip recipe. See the recipe card at the bottom of the post for the specific amounts of each ingredient you’ll need.

• Silken Tofu: you want to pick up the silken tofu that is shelf-stable and comes in a vacuum-sealed package rather than the tofu in the refrigerator section. It blends up into the creamiest, silkiest sauce. If you can’t find it, use soft tofu from the fridge in your grocery and drain it before blending.
• Nutritional Yeast: adds a bit of “cheesy” flavor but without the actual cheese.
• Corn: if you’ve got leftover grilled corn, this dip is the perfect way to use it up. Otherwise, cook your raw corn in a skillet before adding to this dip. You can also use frozen corn that you’ve thawed in the microwave.
• White Beans: I liked using white beans in this dip since it kind of reminds me of a white bean chili.
• Pickled Jalapeno: the tanginess of pickled jalapeños is great in this.
• Cheddar Cheese: I use a dairy free shredded cheddar cheese for these but you can substitute with regular cheese if you aren’t making it vegan or dairy free.

Variations and Substitutions

Use Different Beans: You can easily swap the white beans for a different variety of beans. Try black beans, pinto beans, kidney beans, or chickpeas.

Add Veggies: you can bulk up this dip into more of a meal by adding some sautéed zucchini, bell peppers, and/or red onions.

How to Make this Corn and Jalapeño Bean Dip

Blend Up the Creamy Base: Add the tofu, vegetable both, nutritional yeast, garlic, and salt to a blender and puree until smooth.

Saute the Onion and Corn: To a skillet over medium heat, add the olive oil, green onion, and corn. Saute for 3-4 minutes or until warmed up. 

Mix it all Together: Add the tofu puree, beans, jalapeno, and cheddar. Saute for 4-5 minutes, just long enough to melt the cheese. 

Serve: Remove from the heat and top with more corn, jalapeño, cilantro and a sprinkle of Tajin. Scoop with tortilla chips! 

Meal Prep and Storage

Meal Prep: This recipe comes together so quickly there isn’t much to meal prep. However, if you want to use a cashew cream as the base, you can make that up to 2-3 days in advance and store in the fridge until you’re ready to make this recipe. 

Storage: leftovers can be stored in the fridge in an airtight container for up to 3-4 days. Just reheat in a skillet or the microwave to serve.