Elote Dip with Chips (Printable Version)

Creamy, tangy dip blending charred corn, cotija cheese, jalapeño, and lime with crispy tortilla chips.

# What You Need:

→ Elote Dip

01 - 4 cups corn kernels, fresh, frozen, or canned, 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
10 - 1/2 cup crumbled cotija cheese, plus additional for garnish
11 - 2 tablespoons fresh cilantro, chopped, plus additional for garnish
12 - 2 tablespoons red onion, finely diced
13 - 1 lime, zested and juiced
14 - Salt and black pepper to taste

→ For Serving

15 - Tortilla chips
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. Remove from heat and allow to cool slightly.
02 - In a large mixing bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, cumin, garlic powder, diced jalapeño, crumbled cotija cheese, fresh cilantro, red onion, lime zest, and lime juice. Mix thoroughly until well incorporated.
03 - Add the charred corn to the seasoning mixture and stir until all ingredients are evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
04 - Transfer the dip to a serving bowl. Top with additional crumbled cotija cheese, fresh cilantro, and a light sprinkle of chili powder.
05 - Present the dip warm or at room temperature accompanied by tortilla chips and lime wedges.

# Expert Tips:

01 -
  • It comes together in under 30 minutes, which means you can throw it together while guests are still ten minutes away.
  • The charred corn gives you this nutty, slightly smoky depth that makes people ask if you did something special, and you can smile mysteriously while saying nothing.
  • It's naturally gluten-free and vegetarian, so it actually works for everyone at your table without requiring separate versions.
02 -
  • Don't skip draining your frozen or canned corn, or you'll end up with a watery dip that looks sad in the bowl and tastes flat no matter what else you put in it.
  • The charring step is where the magic lives, so give the corn real time to develop color and don't stir it constantly like you're nervous it might escape.
03 -
  • If you want to take this to the next level, grill fresh corn on the cob instead of using kernels, then cut them off and char them in the skillet for a deeper, more complex flavor that people will taste immediately.
  • Keep your lime wedges nearby when you serve this because people love adjusting the brightness themselves, and it becomes part of the experience instead of just a side dish.
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