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7 Layer Elote Dip

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Ingredients

Adjust Servings:
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
2 tablespoons seasoning salt
1 tablespoon chili powder
1 tablespoon garlic powder

Nutritional information

677.1
Calories
370 g
Calories From Fat
41.2 g
Total Fat
16.8 g
Saturated Fat
72.6 mg
Cholesterol
1316.7 mg
Sodium
65.5 g
Carbs
13.6 g
Dietary Fiber
8.2 g
Sugars
20.1 g
Protein
359g
Serving Size

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7 Layer Elote Dip

Features:
  • Gluten Free
Cuisine:

I wonder if I can add a twist to this recipe.

  • 45 min
  • Serves 10
  • Easy

Ingredients

Directions

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7-Layer Elote Dip


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Steps

1
Done

For the Guacamole:

2
Done

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
Done

For the Corn:

4
Done

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
Done

For the Sour Cream:

6
Done

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
Done

For the Cilantro:

8
Done

Clean the Cilantro and Roughly Chop, Making Sure to not Bruise the Cilantro. Set Aside Until Ready to Use.

9
Done

For the Toasted Corn:

10
Done

Place the Toasted Corn in a Zip Top Bag and Crush With a Kitchen Mallet or Large Saut Pan Making Sure to Leave Larger Pieces For Texture.

11
Done

For the Green Onion:

12
Done

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
Done

Building the Dip:

14
Done

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
Done

For the Spice Rub:

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Owen Jenkins

Breakfast boss crafting hearty and satisfying morning meals with creative flair.

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