Sweet & Spicy Corn Bean Dip

Looking for a fun backyard BBQ dish to take and share?  Every time I take this Sweet & Spicy corn bean dip, I’m asked for the recipe!  In fact, I usually print out several copies for guests to take home.  It is quite similar to Texas Caviar, but has a sweet and spicy twist.

This dip hits all the notes: a little savory, a little sweet and a little spicy. Go grab your shopping list or pull up your list making app.  There are some different items on this list that took me a while to find and figure out where to find!

Sweet Spicy corn bean dip

First up on the list, the secret Tiger Sauce!  I had never heard of this ingredient before using it for this dip.  It’s tucked away on the top shelf over by the marinades.

The whites shoepeg corn isn’t all such a big mystery at the grocery store.  However, I have discovered not every store carries it.  So if you don’t find it at one store, I’m sure it will be at the next one on your list.

pimentos for dip

The jar of pimentos. Of course, this isn’t really a huge grocery store secret, but it’s one of those small items that can hide on an aisle. I find them in the canned veggie or condiment aisle, usually on a top shelf by the olives and pickles.  And sometimes squeezed in next to artichoke hearts.

sweet spicy corn dip

You can certainly make this dip more colorful with different colored peppers if you choose to add a chopped pepper.  I actually prefer the taste of yellow and and peppers better than red or green, but it my choices don’t add any color pop to this dip.  If you don’t have a taste preference, pick any color pepper for some color pop! (That sounds like a tongue twister!).

This dip goes great with any corn based chips.  I especially like the Scoops because you can get all the little good bits all in one bite.

Sweet & Spicy Corn Bean Dip

Print Recipe


  • 1/2 c. oil
  • 1/2 c. sugar
  • 1/2 c. apple vinegar
  • 2 – 4 TBSP. Tiger Sauce (by the BBQ sauces, etc. on the top shelf)
  • Mix and set aside.
  • Combine in container with lid to refrigerate:
  • 1 can white Shoepeg Corn-- drained (in the regular canned corn section)
  • 1 can Black Eye Peas-- drained (found next to corn)
  • 1 small jar pimentos
  • Finely chopped pepper (green, red, orange or yellow)
  • 1 small can diced green chilies
  • Add only just before serving:
  • 1 finely chopped Avocado
  • 1 bag corn chips (Scoops work great)



Find a large mixing container with a lid.


Mix the marinade until sugar is completely disolved.


Add all other ingredients except for avocado.


Marinate in refrigerator for 4 hours, or overnight is best.


Drain marinade.


Chop avocado into similar size bits.


Serve with corn chips.

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