Just one more bite: Easy corn and black bean dip is hard to resist

Have you ever been to someone’s home and eaten something that kept you coming back for more? My friend Julie’s Corn and Black Bean “Crack” Dip was exactly this for me, and several others who also were hovering around the bowl.

The ingredients are ordinary, but when combined they create one of the most delicious dips I’ve ever had. Canned corn, green chiles and black beans are combined with green onions, pickled jalapenos, cheese, mayonnaise and sour cream, all served in a big bowl surrounded by plenty of tortilla chips. This is what her family affectionately calls “Crack Dip,” and I understand why.

In every bite there is the crunch of slightly sweet corn and tang from the chiles and jalapenos without being overly spicy. And while the black beans add texture, they almost contribute to the creaminess of the sour cream and mayonnaise.

In addition to being difficult to resist, this recipe is also easy to put together. I try to keep extra cans of the ingredients in my pantry in case I need a spur-of-the-moment appetizer. Most of the other ingredients are things I often have on hand, so I’m usually ready to go without needing to make a trip to the store. But there are times when I have had to improvise, and I’ve learned a few tricks along the way.

If you are unable to find the Mexicorn listed in the recipe, you can substitute regular canned corn, or even good quality frozen corn, and add a little minced red bell pepper.

The recipe calls for three bunches of green onions. Even though you only use the dark green tops, this is still a lot of green onions to chop, so I have started using a pair of kitchen scissors instead of a knife. It makes cutting the onions quick and easy.

The pickled jalapeno provides a little heat, but this is by no means a spicy dip, so if you want a little more zip, just add some more jalapenos.

My last bit of advice is to serve this with sturdy chips, or perhaps even a scoop variety, because the dip is chunky and a thin chip will break while trying to scoop. I can attest to this from personal experience.

Julie recommends making this the day before and allowing it to refrigerate overnight to help the flavors meld. It really does make a difference, but I often find this difficult. After making a batch, I always taste a small amount to check for seasoning and then find it difficult to stop eating. And I have been known to hide it in the back of the refrigerator if my husband knows it is in the house, or else I may find him snacking on it, too.

This recipe makes a very generous amount and can feed a crowd, yet there is often not much left when I make it. To me, this is the sign of a great recipe. I hope you enjoy it as much as we do. Thanks to Julie for sharing this dip with all of us.

• Penny Kazmier, a wife and mother of four from South Barrington, won the 2011 Daily Herald Cook of the Week Challenge. Contact Penny at DhCulinaryAdventures@gmail.com.

•••

Julie’s Corn and Black Bean “Crack” Dip

1 cup mayonnaise

1 cup sour cream

2 (11 ounce) cans Mexicorn (blend of corn, bell peppers and onions), drained*

Tops (dark green parts) of 3 bunches of green onions, thinly sliced

1 (4.5 ounce) can diced green chiles; do not drain

⅓ cup chopped pickled jalapeno slices (the jar kind)

8 ounce package of shredded Mexican style cheese blend

15 ounce can black beans, drained and rinsed

A big bag of sturdy tortilla chips, or “Scoops” for serving

Garnish: A little reserved sliced green onion, corn and or minced red bell pepper

Combine all ingredients, except tortilla chips, in bowl and place in the refrigerator. Julie suggests making it 12 hours ahead, or even the day before. The flavors just keep getting better and better! Serve with tortilla chips.

* If you can’t find Mexicorn, use regular canned corn or tender frozen corn and some minced red bell pepper instead.

Makes 8+ cups.

— From Julie Ruffolo