Mexican Street Corn Layer Dip

Mexican Street Corn Layer Dip

This layer dip was inspired by one of my favorite recipes I made last year, the //street corn tostadas//.  I wanted a way to eat more of this flavor combination and came up with this super simple layer dip!  Enjoy!

Mexican Street Corn Layer Dip

Ingredients
Black Bean Layer:
1 can refried black beans
1/3 cup sour cream

Street Corn Layer:
1 can yellow corn, drained
1/2 red onion, diced
1 jalapeno, diced
Queso fresco to taste, crumbled
Minced cilantro to taste
Chipotle mayo to taste (try my recipe //here//)
Salt and pepper

Tortilla chips

Directions
1. Make street corn: Heat a dry non-stick skillet over medium heat and add the drained yellow corn. Cook until all of the moisture has cooked off and the corn starts to brown and char a little bit, about 10 minutes. When finished, pour into a mixing bowl and allow to cool to room temperature. Once cool, add the diced red onion, diced jalapeno, queso fresco as desired, minced cilantro as desired, and a few spoonfuls of chipotle mayo. Stir together and season with salt and pepper to taste.

2. Make beans: Empty the can of refried beans into a saucepan and heat over medium-low heat until heated through. Add the sour cream and stir together until well-combined and creamy. Keep warm over low heat until ready to assemble.

3. Assemble! Spread the creamy beans on a plate or platter. Pour the street corn mixture on top and spread around almost to the edges of the refried beans. Top with extra queso fresco and minced cilantro if desired. Serve with tortilla chips and enjoy!

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