Elote Dip with Chips (Printable Version)

Tangy elote blend with charred corn, cotija, jalapeño, and lime, served alongside crispy tortilla chips.

# What You'll Need:

→ Elote Dip

01 - 4 cups corn kernels, fresh, frozen, or canned and drained
02 - 2 tablespoons unsalted butter
03 - 1/2 cup mayonnaise
04 - 1/4 cup sour cream
05 - 1/2 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/4 teaspoon ground cumin
08 - 1/2 teaspoon garlic powder
09 - 1 jalapeño pepper, finely diced with seeds removed for mild heat
10 - 1/2 cup cotija cheese, crumbled, plus additional for garnish
11 - 2 tablespoons fresh cilantro, chopped, plus additional for garnish
12 - 2 tablespoons red onion, finely diced
13 - Zest and juice of 1 lime
14 - Salt and black pepper to taste

→ For Serving

15 - Tortilla chips for dipping
16 - Lime wedges

# Directions:

01 - Heat a large skillet over medium-high heat. Add butter and corn kernels. Sauté for 5 to 7 minutes until corn is slightly charred and golden brown. Remove from heat and allow to cool slightly.
02 - In a large mixing bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, ground cumin, garlic powder, diced jalapeño, crumbled cotija cheese, chopped cilantro, diced red onion, lime zest, and lime juice. Stir until well combined.
03 - Add the cooled charred corn to the mixing bowl and stir until all ingredients are evenly distributed. Taste and adjust seasoning with salt and black pepper as needed.
04 - Transfer the dip to a serving bowl. Garnish with additional crumbled cotija cheese, fresh cilantro, and a light sprinkle of chili powder.
05 - Serve the dip warm or at room temperature alongside tortilla chips and lime wedges.

# Expert Tips:

01 -
  • The charred corn brings a sweet, smoky depth that makes people ask what your secret ingredient is.
  • It comes together in under 30 minutes, so you can prep it while everyone's still getting ready.
  • One bite tastes like street food luxury, but it's so easy you'll wonder why you waited this long to make it.
02 -
  • Don't skip the draining step if using frozen or canned corn—excess moisture is what turns a creamy dip into a watery disappointment.
  • The charring happens fast; once you see golden bits forming, you're almost there—burning tastes bitter and ruins the whole thing, so stay present and watch your pan.
03 -
  • If you have access to fresh corn on the cob, grill it instead of sautéing—the charred exterior flavor is incomparable and worth the extra step.
  • Keep your cotija crumbly by adding it at the end rather than mixing it in too early; this preserves those salty little pockets that make each bite interesting.
Go Back