Appetizer: United States – Lime-Bright Corn and Black Bean Scoop Bites

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

About 24 tortilla scoop chips
1 1/2 cups (360 ml) corn kernels, fresh or frozen
1 cup (240 ml) black beans, rinsed and drained
3/4 cup (180 ml) cherry tomatoes, diced
2 tbsp (30 ml) red onion, finely chopped
2 tbsp (30 ml) pickled jalapeños, finely chopped
2 tbsp (30 ml) fresh cilantro, chopped
Zest and juice of 1 large lime
1/2 tsp (2.5 ml) ground cumin
1 tbsp (15 ml) extra-virgin olive oil
3/4 tsp (3.75 ml) kosher salt, divided
1/4 tsp (1.25 ml) black pepper
1/3 cup (80 ml) sour cream
1–2 tsp (5 to 10 ml) water, to thin
1/4 cup (60 ml) crumbled cotija or queso fresco

Show original ingredient measurements

About 24 tortilla scoop chips
1 1/2 cups corn kernels, fresh or frozen
1 cup black beans, rinsed and drained
3/4 cup cherry tomatoes, diced
2 tbsp red onion, finely chopped
2 tbsp pickled jalapeños, finely chopped
2 tbsp fresh cilantro, chopped
Zest and juice of 1 large lime
1/2 tsp ground cumin
1 tbsp extra-virgin olive oil
3/4 tsp kosher salt, divided
1/4 tsp black pepper
1/3 cup sour cream
1–2 tsp water, to thin
1/4 cup crumbled cotija or queso fresco

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Char the corn: Heat a large skillet over medium-high. Add corn (no oil) and cook, stirring occasionally, until lightly charred in spots, 4–5 minutes. Transfer to a bowl and cool 5 minutes; season with a pinch of salt.
2. Make the filling: To the corn, add black beans, cherry tomatoes, red onion, pickled jalapeños, cilantro, lime zest, 1 tablespoon (15 ml) lime juice, cumin, olive oil, 1/2 teaspoon (2.5 ml) salt, and black pepper. Toss and adjust lime and salt to taste.
3. Mix the lime crema: In a small bowl, whisk sour cream with 1 tablespoon (15 ml) lime juice, a pinch of salt, and enough water to reach a drizzling consistency.
4. Assemble: Arrange tortilla scoop chips on a platter. Spoon the corn–bean mixture into each chip.
5. Finish and serve: Drizzle lightly with lime crema and sprinkle with cotija. Serve immediately for maximum crunch.

1. Char the corn: Heat a large skillet over medium-high. Add corn (no oil) and cook, stirring occasionally, until lightly charred in spots, 4–5 minutes. Transfer to a bowl and cool 5 minutes; season with a pinch of salt.
2. Make the filling: To the corn, add black beans, cherry tomatoes, red onion, pickled jalapeños, cilantro, lime zest, 1 tablespoon lime juice, cumin, olive oil, 1/2 teaspoon salt, and black pepper. Toss and adjust lime and salt to taste.
3. Mix the lime crema: In a small bowl, whisk sour cream with 1 tablespoon lime juice, a pinch of salt, and enough water to reach a drizzling consistency.
4. Assemble: Arrange tortilla scoop chips on a platter. Spoon the corn–bean mixture into each chip.
5. Finish and serve: Drizzle lightly with lime crema and sprinkle with cotija. Serve immediately for maximum crunch.