7 Layer Elote Dip

Description

The ultimate dip for a big crowd.

Ingredients

• Avocados
• Olive Oil
• Limes
• Salt
• Sweet Corn
• Sour Cream
• Corn
• Cilantro
• Cotija Cheese
• Green Onion
• Seasoning Salt
• Chili Powder
• Garlic Powder
• Seasoning
• Corn Tortillas

Instructions

1. For the guacamole:
2. Cut the avocados in half and remove the seed
3. Scoop the flesh into a large bowl and mash with a fork or potato masher, until desired consistency is reached
4. Add the olive oil and lime juice
5. Adjust seasoning with salt
6. For the corn:
7. Remove the husk and silk from the corn
8. Grill over high heat until the outside is slightly charred, leaving some crunch on the inside of the kernels
9. Remove the kernels from the cob and set aside until ready to use
10. Adversely, you can remove the kernels from the cob and cook in a skillet over high heat
11. For the sour cream:
12. To make it easier to spread the sour cream, place it in a large zip top bag
13. Cut off one corner and use it as a pastry bag
14. For the cilantro:
15. Clean the cilantro and roughly chop, making sure to not bruise the cilantro
16. Set aside until ready to use
17. For the toasted corn:
18. 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
19. For the green onion:
20. Clean the green onion, removing any dirt on the base
21. Finely slice the green onion, using both the greens and the white
22. Set aside until ready to use
23. Building the dip:
24. Using a trifle dish or clear bowl, start the dip with the first layer of guacamole
25. Following the guacamole, add the grilled corn kernels
26. Using the zip top bag, add a layer of sour cream and spread evenly
27. Following the sour cream, add a layer of chopped cilantro
28. Cover the cilantro with the crumbled toasted corn
29. Following the toasted corn, add a layer of crumbled cotija or jack cheese
30. 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
31. Serve alongside warm tortilla chips
32. For the spice rub:
33. Combine all of the spices and seasoned salt, and set aside until ready to use
34. For the chips:
35. Preheat canola oil in a deep fryer or large pan and heat to 350&deg
36. F when ready cut the tortillas into 6 pieces each, sprinkle into hot oil and fry for 2-3 minutes until crisp
37. Season immediately out of the fryer with the seasoned rub and serve warm
38. You can also make the same rub without salt, and season good quality store bought tortilla chips