7 Layer Elote Dip

The ultimate dip for a big crowd.

Steps

For the guacamole:.

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.

For the corn:.

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.

For the sour cream:.

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.

For the cilantro:.

Clean the cilantro and roughly chop , making sure to not bruise the cilantro.

Set aside until ready to use.

For the toasted corn:.

Place the toasted corn in a zip top bag and crush with a kitchen mallet or large saut pan making sure to leave larger piece.

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