Pinto Bean and Corn Dip with Cilantro | America's Test Kitchen

Ingredients

• 1 small garlic clove, minced
• 1/4 teaspoon grated lime zest plus 2 tablespoons juice
• 1 cup frozen corn, thawed and patted dry
• 1 (15-ounce) can pinto beans, 2 tablespoons liquid reserved, beans rinsed
• 1 scallion, white and light-green parts cut into 1/2-inch pieces, green part sliced thin on bias
• 1/4 cup fresh cilantro leaves
• 3/4 teaspoon Salt
• 1/4 teaspoon chipotle chile powder
• 1 teaspoon ground cumin
• Pinch cayenne pepper
• 1/4 cup plain Greek-style yogurt
• extra-virgin olive oil, for drizzling