Black Bean and Corn Bake is a hearty fusion of flavors that’s both satisfying and easy to prepare. Whether enjoyed as a dip, side dish, or main course, this recipe will make every gathering more delicious.
Versatile and Convenient Cooking at Its Best
This recipe is incredibly versatile, functioning well as a dip, side dish, or even a main course. It seamlessly transitions from stovetop to oven using just one pan, making it both hearty and easy to prepare.
Flavor Pairing
One of the standout accompaniments to this dish is a lime tomato salsa. The tangy lime flavor provides a delightful contrast to the beans and corn, and the salsa improves with time in the refrigerator as it marinates. However, Black Beans and Corn Bake is a standalone dish that you can eat without the salsa if you prefer.
Serving Suggestions for Black Bean and Corn Bake
If you serve this dish as a dip, be sure to add tortilla chips for scooping. For a flavor boost, try lime-flavored tortilla chips; they pair wonderfully with the lime in the salsa.
Black Bean and Corn Bake: Portioning and Leftovers
This recipe yields about 12 small servings or 6 robust ones, and any leftovers reheat well in the oven, covered with aluminum foil. They also reheat well in the microwave, but transfer them to a microwave-safe container first.
Creative Presentation with Mini-Skillets
Serving this dish in 5-inch mini-skillets can add a fun touch to your table, making it visually appealing. Perfect for dips, the rustic charm of a mini-skillet enhances the dining experience, inviting guests to enjoy a small serving in a cute and creative way.
You can assemble and bake this dish in a large skillet or baking dish. Then, scoop it out and serve it in individual mini skillets topped with tomato lime salsa and cilantro. Alternatively, you can assemble this dish into the small skillets and bake them. However, remember that they will be hot, so be sure to caution guests to avoid burns.
Cheese Options for Black Bean and Corn Bake
While the original recipe calls for pepper jack cheese on top, alternatives like Mexican blend cheeses and cheddar work just as well, offering a delicious flavor variation. Enjoy!
Other Dip Recipes You Might Enjoy
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Black Bean and Corn Bake
Equipment
- oven-safe 12-inch skillet
Ingredients
Beans and Corn
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1 clove garlic, minced
- 4 cups black beans, drained, reserving 3/4 cup liquid (about 3 cans)
- 1 tablespoon vinegar
- salt and pepper to taste
- 4 cups canned corn, drained (about 3 cans)
- 1 cup pepper jack cheese
- tortilla chips
Tomato-Lime Salsa
- 1 medium tomato, chopped (or equivalent amount of small grape tomatoes halved)
- 2 tablespoons yellow or red bell pepper, minced
- 1 tablespoon sweet onion, minced
- ½ lime juiced
- ½ teaspoon lime zest
- 2 tablespoons fresh cilantro, chopped
Instructions
Beans and Corn
- Preheat oven to 400°F.
- On the stovetop, heat olive oil on medium heat in a large (12-inch) oven-safe skillet. Add onion and garlic and cook until wilted and turning brown, about 5-10 minutes.
- Add drained beans, 3/4 cup of saved bean liquid, and vinegar. Stir and coarsely mash with a fork or potato masher. Cook for a couple of minutes and season with salt and pepper.
- Add the corn in a circle slightly smaller than the beans so that some of the beans are visible around the pan. Add the cheese on top of the corn.
- Bake for 10 minutes, until the center is hot and the cheese is melted. Serve with tortilla chips and salsa.
Tomato Lime Salsa
- In a small bowl, stir together the tomato, bell pepper, onion, lime juice, lime zest, and cilantro.