If you’re a fan of Elote, then you’re going to looove this Street Corn and Bean Dip! I’m telling you, it’s the bee’s knees. Rich, creamy refried beans make the base, a layer of melty, shredded cheddar, and then a top layer of sweet corn flavored with lime, smoked paprika, cilantro, and a little chili powder. A sprinkling of cotija cheese is the finishing touch. Serve this up with some tortilla chips for an absolutely delicious snack or appetizer!

I know communal dishes are a bit taboo these days, but hear me out! You can can still serve this up at a get together, just stick a spoon in it and have everyone scoop a serving on to a plate before diving chip first into it. Trust me, it will be worth it. This recipe is guaranteed to be a crowd favorite.

Let’s talk about the top half of the dip first. Elote style corn is traditionally roasted over a grill and slathered with mayonnaise, butter, lime, chili powder, and cotija cheese. And it’s absolutely amazing. I wanted to take those delectable flavors and use them in a dip situation.

The crisp corn is mixed with greek yogurt (because ya girl is not the biggest fan of mayo) to give it a little creaminess. Seeing as the dip is cooked in the oven, rather than over an open grill, I wanted to add some smokiness to the corn with some smoked paprika, along with the chili powder. The tartness of the lime balances out the sweetness of the corn so perfectly. Some red onion is also mixed in there for a little added bite and spice. Honestly, you could eat the corn mixture on it’s own and it would be phenomenal.

Refried beans give the dip a little extra oomph and some heartiness. And also, who doesn’t love refried beans? I could eat them by the spoonful. This dip truly screams summertime. It’s just meant to be at a backyard barbecue, ya know? It’s so easy and so flavorful...it’s definitely about to become a go-to recipe for get together this summer!

If you do give this Street Corn and Bean Dip a try, be sure to comment below and/or tag me on Instagram and let me know how you like it! I really love to hear your thoughts.

Thanks for stopping by!
Take Care xx
Slim

Street Corn and Bean Dip

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 8-10

Ingredients

2 (16oz) cans of refried black beans
Avocado oil spray
1 cup grated cheddar cheese
2 (16oz) cans of sweet yellow corn (you could also use frozen)
½ red onion, diced
¼ cup pickled jalapeños, chopped
¼ cup chopped cilantro
¼ cup plain greek yogurt
Juice of 1 lime
1 tsp smoked paprika
½ tsp chili powder
Salt and pepper to taste
⅓ cup cotija cheese, crumbled

Instructions

Preheat the oven to 350°F and prep an oven-proof skillet or baking dish with avocado or olive oil spray.
Spread the refried beans evenly over the bottom of the skillet so it creates a smooth base layer. Then, sprinkle the cheddar cheese on top. Set aside.
In a bowl, add the corn, onion, jalapeños, cilantro, greek yogurt, lime juice, smoked paprika, chili powder, salt, and pepper and mix together until well combined.
Spread the corn mixture out on top of the beans and cheese, creating an even top layer.
Sprinkle the cotija cheese on top and bake in the oven for 15 - 20 minutes, or until the cheese is nice and melty.
Serve with extra cilantro and cotija and enjoy!