layered street corn taco dip
I can't call this a 7 layer dip because there's not 7 layers, but it's the weird uncle of the 7 layer dip.
Ingredients
- 2 ears yellow corn, peeled and husked
- 1/2 cup vegan or regular mayonnaise
- 1/4 cup plain whole milk Greek yogurt
- 4 oz crumbled cotija cheese (or use feta)
- 1/2 tsp chipotle chili powder
- 1 15-oz can refried beans
- 1 cup guacamole, homemade or store bought *see note
- 1 1/2 cups shredded Mexican blend cheese
- 2 cups shredded romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 lime, for juice
- fresh cilantro, additional cotija, and pickled or green onions, for topping
Instructions
- Heat a grill, grill pan, or skillet to medium high heat. Add the corn and char for about 10 minutes total, turning the cobs every couple minutes to heat all sides, until nicely blackened in spots.
- Let the corn cool to room temperature, then use a sharp knife to remove the kernels. In a bowl, combine the corn kernels with the mayo, yogurt, cotjia/feta, chili powder, and a pinch of black pepper.
- Dump the refried beans into a bowl or sauce pot and heat according to the directions on the can.
- Grab a 9 x 9 inch casserole dish. Spread the refried beans on the bottom, then the street corn dip, then the guacamole. Sprinkle the cheese overtop and finish with the lettuce and tomatoes. Top with cilantro, more cotija, and pickled onions, as desired. Squeeze the lime juice to finish. Serve immediately, with salty tortilla chips.
Notes
*Pickled red onions: Thinly slice a medium red onion and place into a jar. In a bowl, stir together 1/2 cup white vinegar, 1 tablespoon sugar, and 1 teaspoon salt. Bring 1/2 cup water to just a boil, then pour into the vinegar mix and stir until the granules dissolve. Pour over the onions until completely coated. Cover and sit 30 minutes, or in the fridge for up to 5 days.
*Homemade guacamole: In a food processor, combine 2 avocados, 1/2 red onion, 1/3 cup cilantro, 2 tablespoons lime juice, and 1/2 teaspoon salt. Blitz until as smooth as you prefer. Taste and adjust seasonings as desired. You may have a little guac left over to nosh while you prep the dip!
*To make ahead: Assemble as directed but leave off the lettuce, tomatoes, and various toppings. Cover and refrigerate for up to 3 days.