This White Bean, Charred Corn, Avocado & Pickled Banana Pepper Dip is the summer dip you didn't know you needed...chunky, creamy, tangy, and completely addictive.
This dip is perfect all summer long but really shines at Fourth of July cookouts, Memorial Day parties, and backyard gatherings where you need something that looks impressive but comes together in under 30 minutes. It travels well, holds up at room temperature, and disappears fast.
Jump to:
Ingredients
Every ingredient here is doing real work! Great Northern beans are the creamy backbone. Banana peppers bring the tang without the aggressive heat of jalapeños, and their brine does double duty in the dressing. Charred corn adds a smoky sweetness that makes this feel elevated without extra effort.
- Great Northern beans
- Fresh Corn on the Cob
- Ripe avocados
- Pickled banana peppers
- Banana pepper brine
- Lime
- Olive oil
- Garlic
- Red onion
- Fresh cilantro
- Ground cumin
- Cotija cheese
- Salt and black pepper
See recipe card for quantities.
Instructions
This comes together quickly - the only "cooking" involved is charring the corn, which takes about five minutes and makes a huge difference in flavor.
- Step 1: Char the corn. Heat a dry skillet over high heat. Add corn in a single layer and let it sit without stirring for 2-3 minutes until charred in spots, then toss and char another 2-3 minutes. Remove and let cool.
- Step 2: Prep the beans. Add drained and rinsed Great Northern beans to a large bowl.
- Step 3: Make the dressing. Whisk together lime juice, olive oil, minced garlic, cumin, salt, and black pepper in a small bowl until combined.
- Step 4: Combine. Add the cooled charred corn, diced banana peppers, red onion, and cilantro to the beans. Pour the dressing over and gently toss to coat everything evenly.
- Step 5: Fold in avocado and finish. Just before serving, gently fold in the diced avocado and a splash of banana pepper brine. Taste and adjust salt. Top with crumbled cotija cheese and serve with tortilla chips, pita chips, or sturdy crackers.
- Step 6: Rest and serve. Let the dip sit for 10 minutes at room temperature so the flavors can meld before serving.
Hint: Add the avocado at the very last minute even 30 minutes early and it starts to brown and lose its fresh flavor. If you're making this ahead, prep everything else and fold the avocado in right before you put it on the table.
Why Banana Peppers?
Most dips in this category reach for jalapeños or raw serrano, but pickled banana peppers bring tangy brine flavor with a milder heat that doesn't overpower the creamy beans and avocado. Plus a splash of the brine in the dressing adds incredible depth don't skip it!
Substitutions
This recipe is flexible - here are a few easy swaps depending on what you have on hand or who you're feeding.
- Great Northern beans: Cannellini beans are the closest swap and work equally well; both are mild, creamy, and hold their shape beautifully in a chunky dip.
- Banana peppers: Pepperoncini are the closest substitute and carry a similar tangy brine. Pickled jalapeños work if you want more heat.
- Cilantro: Not a cilantro fan? Fresh flat-leaf parsley or fresh dill both work beautifully here.
- Cotija: Crumbled feta makes a great substitute if cotija isn't available at your store; it's similarly salty and crumbly.
Variations
Once you've got the base down, this dip is easy to riff on for different crowds and occasions.
- Spicy: Add a finely diced fresh jalapeño or a pinch of cayenne to the dressing for a version with more kick.
Equipment
A cast iron skillet is ideal for charring the corn it holds high heat evenly and gives you the best char marks.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. The avocado will begin to oxidize after the first day, so this is best enjoyed fresh. If making ahead, store everything except the avocado and cotija - fold those in right before serving. This dip does not freeze well.
FAQ
Yes! Prep everything except the avocado and cotija up to 24 hours in advance and store covered in the fridge. Fold in the diced avocado and crumbled cotija right before serving so they stay fresh and don't brown or get soggy.
You can, but drain it very well first and make sure to still char it in a dry skillet - this step is what removes excess moisture and adds that smoky sweetness that makes the dip stand out. Frozen corn that's been thawed and patted dry also works great.
Room temperature is ideal - the flavors come alive when it's not straight from the fridge. Let it sit for about 10 minutes before serving if it's been chilled.
Tortilla chips are the classic choice, but pita chips, sturdy crackers, or even sliced baguette all work great. You can also serve it as a topping over grilled chicken or fish for a more elevated presentation.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this dip:
White Bean, Charred Corn, Avocado & Pickled Banana Pepper Dip
Equipment
- 1 Large Bowl
- 1 Sharp knife
- 1 Cutting board
Ingredients
- 1 can Great Northern Beans, drained and rinsed (15 oz)
- 2 cups Charred Corn Off the Cob, about 2 ears
- 2 ripe Avocados, diced
- ½ cup Pickled Banana Peppers, diced
- 2 tablespoon Banana Pepper Brine
- 1 Lime, juiced
- 2 tablespoon Olive Oil
- 1 Clove Garlic, minced
- ⅓ cup Red Onion, finely diced
- ⅓ cup Fresh Cilantro, chopped
- 1 teaspoon Ground Cumin
- ⅓ cup Cotija Cheese, crumbled for topping
- ⅓ teaspoon Salt
- ⅓ teaspoon Black Pepper
Instructions
- Char the corn: Heat a dry cast iron skillet or grill pan over high heat. Add 2 cups corn kernels, fresh (about 2 ears) or two cobs without moving for 2-5 minutes until charred in spots. Toss and char another 2-3 minutes. Remove from heat and let cool completely.
- Prep the beans: Add 1 Great Northern beans, drained and rinsed (15 oz can) to a large bowl.
- Make the dressing: In a small bowl, whisk together 1 lime, juiced, olive oil, garlic, ground cumin, salt, and black pepper until well combined.
- Combine: Add the cooled charred corn, pickled banana peppers, diced, red onion, fresh cilantro, chopped to the beans. Pour the dressing over and gently toss to coat everything evenly.
- Fold in avocado: Just before serving, gently fold in 2 ripe avocados, diced and banana pepper brine, keeping the avocado chunks intact. Top with cotija cheese, crumbled (topping). Taste and adjust salt only after the cotija is added, as it is quite salty.
- Rest and serve: Let sit for 10 minutes at room temperature for flavors to meld. Serve with tortilla chips, pita chips, or sturdy crackers.