Elote Dip with Chips (Printable)

Creamy, tangy dip with charred corn, cotija cheese, lime, and a kick of jalapeño, perfect with crunchy chips.

# What You’ll 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, finely diced with seeds removed for less heat
10 - 1/2 cup cotija cheese, crumbled, plus extra for garnish
11 - 2 tablespoons fresh cilantro, chopped, plus extra 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

# How-To:

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 let cool slightly.
02 - In a large mixing bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, cumin, garlic powder, jalapeño, cotija cheese, cilantro, red onion, lime zest, and lime juice. Mix thoroughly.
03 - Add the cooled charred corn to the bowl and stir until all ingredients are evenly combined. Taste and adjust seasoning with salt and pepper as needed.
04 - Transfer the dip to a serving bowl. Garnish with extra cotija cheese, fresh cilantro, and a sprinkle of chili powder.
05 - Present warm or at room temperature with tortilla chips and lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like elote on a cob but you can actually eat it without getting corn stuck everywhere.
  • The charring step takes just minutes but transforms the whole dish with a smoky sweetness that feels fancy.
  • It comes together in under 30 minutes, making it perfect for last-minute party panic.
02 -
  • If you use canned or frozen corn, drain it extra well or the dip will separate and weep liquid all over the serving bowl, which I learned the hard way at someone's house.
  • Don't skip charring the corn in the skillet; it's the one non-negotiable step that separates this from just being corn-flavored mayo.
03 -
  • Toast your tortilla chips in a dry skillet for a minute or two right before serving if they've been sitting around and lost their crunch.
  • A microplane zester makes lime zest so much finer and more fragrant than a regular grater; it's a small tool that genuinely changes this recipe.
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