|1½ cup||red kidney beans (soaked for 8 hours and cooked until soft) or tinned|
|¼ cup||Yummiez Sweet Corn|
|1 tsp||minced garlic|
|¼ cup||freshly pureed tomato|
|1 tsp||roasted cumin powder|
|½ tsp||red chilli powder (more or less to suit your taste)|
|1 tbsp||olive oil|
|1-2||green chillies, finely chopped|
|½ cup||grated cheddar cheese|
Step 01To begin making the Mexican Chilli & Cheesy Bean Dip Recipe, we first have to make sure we have well cooked kidney beans.
Step 02Heat oil in a heavy bottomed pan on medium heat; add the garlic and sauté for a few seconds until it sizzles. Stir in the tomato puree, cumin powder, red chilli and cooked for a couple of minutes until the tomatoes come to a brisk boil.
Step 03Heat corn for 2-3 minutes on medium or low flame in half a cup of water and drain it. Finally stir in the cooked/tinned beans. Add salt to taste, as the beans could already have some salts in it.
Step 04Once the beans come to a brisk boil along with the tomato mixture, using a potato masher give the beans a good mash until well combined and you have a coarse mixture of the beans; for about 5 minutes. Turn off the heat and stir in the green chillies.
Step 05Transfer the Mexican Chilli & Cheesy Bean Dip to a serving bowl. Add the boiled corn to it. Just before you are ready to serve, top with cheese and grill in the oven until cheese melts.
We hope you enjoy this Mexican Chilli & Cheesy Bean Dip Recipe.
American Sweet Corn
Godrej Tyson now brings you the goodness of Sweet Corn in a convenient, frozen format. Real Good Yummiez Sweet Corn is processed hygienically in a state-of-the-art plant before being quick-frozen and sealed in a freshness-lock pack.