Ingredients for 7 Layer Elote Dip
- 3 ripe avocados
- 2 tablespoons olive oil
- Limes (for 2 tablespoons lime juice)
- Salt to taste
- 4 ears of corn
- 1 cup sour cream
- 1 cup corn kernels
- 1/2 cup fresh cilantro
- 1/2 cup cotija cheese
- 1/2 cup green onions
- Seasoning salt, as needed
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- For spice rub
- Corn tortillas, as needed for chips
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 2 cups canola oil
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How to Make 7 Layer Elote Dip
- **Get started:**
- Prepare the Guacamole: Cut 3 ripe avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork until desired consistency. Stir in 2 tablespoons olive oil, 2 tablespoons lime juice, and salt to taste.
- Prepare the Grilled Corn: Remove husks and silks from 4 ears of corn. Grill over high heat, turning occasionally, until slightly charred (about 8-10 minutes). Alternatively, you can remove the kernels from the cob and cook them in a skillet over high heat until slightly charred. Let cool slightly, then cut the kernels off the cob.
- Prepare the Sour Cream: Place 1 cup sour cream in a large zip-top bag. Snip a small corner to create a piping bag.
- Prepare the Cilantro: Roughly chop 1/2 cup fresh cilantro.
- Prepare the Toasted Corn: Place 1 cup corn kernels in a zip-top bag and crush lightly with a mallet or pan, leaving some larger pieces for texture.
- Prepare the Green Onions: Thinly slice 1/2 cup green onions (both white and green parts).
- Prepare the Cheese: Crumble 1/2 cup cotija cheese (or Monterey Jack).
- Build the Dip: Layer the ingredients in a trifle dish or clear bowl, starting with guacamole, followed by grilled corn, sour cream, cilantro, toasted corn, cotija cheese, and finally, green onions. Finish with a lime zest grating.
- Prepare the Tortilla Chips (Optional): Cut corn tortillas into 6 wedges each. Heat 2 cups canola oil to 350°F (175°C). Fry tortilla wedges for 2-3 minutes until golden brown and crispy. Season with your preferred spice rub (see below).
- Prepare the Spice Rub (Optional): Combine 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon garlic powder. Add salt to taste. (Alternatively, omit salt and season store-bought chips).
- Serve: Serve the Elote dip immediately with warm tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
54 g
Sugar
32g
Fat
84g
Carbs
21g
