If there’s one dish that’s guaranteed to disappear within minutes of hitting the table, it’s this layered elote dip with guacamole and sour cream. Inspired by the bold, tangy, creamy, and smoky flavors of Mexican street corn, this dip takes the classic elote and turns it into a festive, layered masterpiece. It combines the best parts of your favorite elote corn dip with crowd-favorite elements like guacamole, sour cream, and creamy cheese—all in one indulgent, flavor-packed bowl. Whether you're hosting a game night, backyard BBQ, or taco Tuesday, this is one of those dips and appetizers that everyone will ask you for the recipe to.
Layered Elote Dip with Guacamole and Sour Cream
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer, Dip, Snack
Cuisine American, Mexican
Large skillet or cast iron pan Essential for charring the corn to mimic that smoky street-style flavor. A nonstick skillet works in a pinch, but a cast iron pan really makes the magic happen.
Mixing bowls (3) You’ll need separate bowls to mix the elote layer, guacamole, and sour cream base.
Hand mixer or spatula To make the elote layer extra smooth and creamy, especially when mixing in the cream cheese.
Knife and Cutting Board For prepping ingredients like avocado, onion, cilantro, and jalapeños.
Serving dish or trifle bowl A clear dish showcases the gorgeous layers—ideal for presentation.
Crockpot (Optional) If you're leaning toward a warm, melty version, this doubles beautifully as a Mexican street corn dip crock pot style dish.
For the Elote Layer
- 4 cups fresh corn kernels from about 5–6 ears, or use frozen if needed
- 1 tablespoon unsalted butter
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream
- 2 ounces cream cheese softened
- 1/2 cup Cotija cheese crumbled
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Juice of 1 lime
- Salt and black pepper to taste
- 2 tablespoons chopped fresh cilantro
For the Guacamole Layer
- 3 ripe avocados
- Juice of 1 lime
- 1 garlic clove minced
- 1 small jalapeño seeded and finely chopped
- 1/4 cup finely chopped red onion
- Salt to taste
For the Sour Cream Layer
- 1/2 cup sour cream
- 1 tablespoon lime juice
- Pinch of salt
For Garnish
- Extra Cotija cheese
- Chopped cilantro
- Chili powder or Tajín
- Sliced jalapeños optional
- Lime wedges
For Serving
- Tortilla chips
- Warm mini tortillas
- Crudités cucumber, carrots, bell pepper strips
Char the Corn
Start by heating a large skillet over medium-high heat. Add butter and let it melt. Toss in the fresh corn kernels and let them sear without stirring too often. The goal is to get a nice char on the kernels for that smoky Mexican street corn vibe. This takes about 7–10 minutes. Remove from heat and let cool slightly.
Make the Elote Base
In a large mixing bowl, combine the charred corn with mayo, sour cream, cream cheese, Cotija cheese, paprika, cumin, chili powder, and lime juice. Season with salt and pepper to taste. Stir in the chopped cilantro. This creates the heart of the dish—rich, savory, and spiced just right. For a warm version, you could even toss this into a crockpot for elote dip crockpot style slow cooking.
Prepare the Guacamole
Mash the avocados in a bowl using a fork until creamy but still slightly chunky. Mix in lime juice, garlic, jalapeño, red onion, and salt. Taste and adjust the seasoning. This layer adds creaminess and a bright, zesty counterpoint to the elote.
Mix the Sour Cream Topping
In a small bowl, whisk together sour cream, lime juice, and a pinch of salt. This light layer smooths everything out and gives a cooling contrast to the spicy components.
Assemble the Dip
In a wide glass dish, begin layering:
First: the warm, creamy elote dip mixture
Second: a generous layer of guacamole
Third: a smooth spread of lime-infused sour cream
Sprinkle the top with more Cotija cheese, chopped cilantro, a dash of chili powder or Tajín, and sliced jalapeños if desired.
Chill or Serve Warm
This elotes dip can be served immediately while the corn layer is still warm, or chilled for a more structured, party-style mexican street corn dip. It’s flexible and just as delicious either way.
Pairings
This dip is the life of the party when served with crisp tortilla chips, but why stop there? Try it with:
- Grilled meats like carne asada or chipotle chicken thighs
- Quesadillas or tacos—use the dip as a topping or even a filling
- Margaritas or micheladas for the perfect beverage match
- Crudité platters for a fresher bite that balances the richness
- A scoop on top of nachos or loaded fries? Absolute game changer
It also plays nicely with other Mexican dip recipes easy to prepare—think corn queso dip, salsa verde, or bean dips for a full-on fiesta spread.
FAQs
1. Can I use canned or frozen corn instead of fresh?
Yes! While fresh corn gives the best flavor and texture (especially when charred), canned or frozen corn works perfectly for convenience. Just be sure to drain canned corn well or thaw and pat dry frozen kernels before sautéing.
2. What kind of cheese is best for this dip?
Cotija is traditional and brings a salty, crumbly texture. You can substitute with feta or queso fresco. If you're going for a melty texture like a baked elote version, add some shredded Monterey Jack or cheddar for that gooey creamy cheese pull.
3. Can this dip be made ahead of time?
Absolutely! You can prep all three layers separately up to a day ahead and store them in airtight containers. Assemble just before serving for the best presentation. For a mexican street corn dip crock pot variation, assemble and heat in the crockpot for a warm dip that stays perfect throughout the party.
4. Can I make this vegan?
Sure! Swap dairy items with vegan alternatives like vegan mayo, sour cream, and plant-based cream cheese. Use nutritional yeast or vegan Cotija substitutes for the cheese layer. It still tastes great and holds up well in the layers.
5. What’s the difference between this and other corn dips?
This layered elote dip pulls together the best of several styles: the bold, roasted flavor of Mexican street corn dip, the creamy punch of Mexican corn dip with cream cheese, and the structured presentation of a fiesta dip recipe. Unlike single-layer dips or hot-only versions like baked elote, it gives you multiple textures and temperatures in every bite.
