Mexican "dip"

OK, this isn't really Mexican or a dip, more like an awesome snack to eat with chips that is influenced by Mexican spices/flavors.

I first had this years and years ago and this is my attempt at replicating what I originally ate. Personally I can just scoop it up with a spoon and go to town, but my digestive system would probably hate me for that. The last time I made it at home I put it on lettuce with a side of avocados, but it's seriously delicious when eaten with tortilla chips (the scoops ones work perfectly!).

The other great thing about this dish is that you can easily whip it up from things you likely have in your cupboard (except for the cilantro of course). It's a perfect recipe because there are so few ingredients. But there is a catch: every single ingredient in this dish is absolutely necessary.

I mean you COULD eliminate any of them if you wanted (I'm not Tarry Tate so I can't physically stop you) but this is one of those instances that I would highly recommend you do not. I'd definitely suggest playing around with the ratios of the ingredients to suite your taste, but the combination of sweetness of corn + creaminess of black beans + earthiness of cumin + freshness of lime + awesomeness of cilantro makes it a perfect marriage of flavors and textures.

Ready for the recipe???

Frozen/fresh/canned corn, black beans, cilantro, cumin, lemon or lime juice (or some added citric acid), salt and pepper.

Yup, that's all I got for you. Sorry, I know I didn't give you any actual amounts, and that's because I haven't figured those out yet. :-) Plus it'll vary depending on your taste (I usually go heavy on the citrus, light on the cumin. Your preferences may differ.) Usually I just use a can of black beans with an equal amount of corn. Then just add the rest of the ingredients until you're happy with it. It often takes me quite a few tastes to get it juuuuust right.

But when it's right, oh boy is it right.

Jackie