7-Layer Elote Dip

The ultimate dip for a big crowd.

• Ready In: 25 mins
• Serves: 10

Ingredients

• For the Dip

• 4  avocados
• 1  ounce olive oil
• 2  limes
• 1  tablespoon salt
• 4  yellow  sweet corn
• 16  ounces sour cream
• 2  cups  toasted corn
• 1⁄2 bunch cilantro
• 16  ounces  crumbled Cotija cheese (or any sharp jack cheese of your liking)
• 1  bunch green onion

• For the Chips

• 2  tablespoons seasoning salt
• 1  tablespoon chili powder
• 1  tablespoon garlic powder
• 1  tablespoon  complete  seasoning
• 36  corn tortillas

Directions

1. For the Guacamole:
2. Cut the avocados in half and remove the seed. Scoop the flesh into a large bowl and mash with a fork or potato masher, until desired consistency is reached. Add the olive oil and lime juice. Adjust seasoning with salt.
3. For the Corn:
4. Remove the husk and silk from the corn. Grill over high heat until the outside is slightly charred, leaving some crunch on the inside of the kernels. Remove the kernels from the cob and set aside until ready to use. Adversely, you can remove the kernels from the cob and cook in a skillet over high heat.
5. For the Sour Cream:
6. To make it easier to spread the sour cream, place it in a large zip top bag. Cut off one corner and use it as a pastry bag.
7. For the Cilantro:
8. Clean the cilantro and roughly chop, making sure to not bruise the cilantro. Set aside until ready to use.
9. For the Toasted Corn:
10. Place the toasted corn in a zip top bag and crush with a kitchen mallet or large sauté pan making sure to leave larger pieces for texture.
11. For the Green Onion:
12. Clean the green onion, removing any dirt on the base. Finely slice the green onion, using both the greens and the white. Set aside until ready to use.
13. Building the Dip:
14. Using a trifle dish or clear bowl, start the dip with the first layer of guacamole. Following the guacamole, add the grilled corn kernels. Using the zip top bag, add a layer of sour cream and spread evenly. Following the sour cream, add a layer of chopped cilantro. Cover the cilantro with the crumbled toasted corn. Following the toasted corn, add a layer of crumbled cotija or jack cheese. For the final layer, sprinkle the sliced green onions over the cheese and finish with a grating of fresh lime zest for flavor and color. Serve alongside warm tortilla chips.
15. For the Spice Rub:
16. Combine all of the spices and seasoned salt, and set aside until ready to use.
17. For the Chips:
18. Preheat canola oil in a deep fryer or large pan and heat to 350°F When ready cut the tortillas into 6 pieces each, sprinkle into hot oil and fry for 2-3 minutes until crisp. Season immediately out of the fryer with the seasoned rub and serve warm. You can also make the same rub without salt, and season good quality store bought tortilla chips.