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Layered Elote Dip with Guacamole and Sour cream

Layered Elote Dip with Guacamole and Sour Cream

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Dip, Snack
Cuisine American, Mexican
Servings 8

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Char the Corn

  1. 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

  1. 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

  1. 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

  1. 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

  1. In a wide glass dish, begin layering:
  2. First: the warm, creamy elote dip mixture
  3. Second: a generous layer of guacamole
  4. Third: a smooth spread of lime-infused sour cream
  5. 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

  1. 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.