Cheesy Fiesta Corn Dip

  • Author: Roz Corieri Paige | La Bella Vita Cucina



  • 2 cans Mexi-/Southwestern corn, drained (I used one can and then the rest in fresh-cooked Iowa sweet corn)
  • 1 can black beans, drained, and thoroughly rinsed
  • 1 can Rotel tomatoes with lime and cilantro, drained
  • 1 small red pepper, diced the size of a corn kernel (I added this)
  • 1 small green pepper, diced the size of a corn kernel (I added this
  • 2 cups shredded cheddar cheese OR shredded Mexican cheese blend
  • 1 cup diced red onion
  • 1 small garden-fresh tomato, diced (I added this)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 jalapeño chili, seeds removed, minced (I added this instead of the yucky canned variety)
  • ½ cup chopped cilantro (I added this)
  • 2 bags of mini peppers of assorted red, yellow, and orange colors, sliced in half, seeds removed
  • Tortilla chips for serving


  1. Instructions
  2. Combine all of the ingredients together.
  3. Cover and place in the fridge.
  4. Chill from 2 hours to overnight to allow all of the flavors to marry.
  5. Serve with mini peppers to use for scooping up the dip and/or tortilla chips.