Elote Dip with Tortilla Chips (Printable)

Creamy, tangy elote dip with charred corn, cotija cheese, and lime served alongside crispy tortilla chips.

# What You'll Need:

→ For the Elote Dip

01 - 4 cups corn kernels, fresh, frozen, or canned, well 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, seeds removed for reduced 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 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 lightly 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, cumin, garlic powder, diced jalapeño, crumbled cotija cheese, cilantro, red onion, lime zest, and lime juice. Mix thoroughly until well incorporated.
03 - Add the charred corn to the mixture and stir until all components are evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
04 - Transfer dip to a serving bowl. Top with additional cotija cheese, fresh cilantro, and a light sprinkle of chili powder.
05 - Present warm or at room temperature alongside tortilla chips and lime wedges.

# Expert Advice:

01 -
  • The charred corn gives it a smoky depth that makes people ask what your secret ingredient is.
  • It comes together in under thirty minutes but tastes like you've been cooking all day.
  • Cotija cheese and lime juice create this perfect balance of salty, tangy, and bright that keeps you reaching for another chip.
02 -
  • If you're using canned or frozen corn, draining it thoroughly is non-negotiable—excess moisture will make your dip watery and dilute all those careful flavors you're building.
  • Don't skip the charring step even if you're tempted; those golden, slightly darkened bits are where the depth of flavor lives, and it's the difference between this tasting homemade and tasting like a jar from the grocery store.
03 -
  • If you can find fresh corn on the cob, grill it instead of sautéing the kernels—the smokier flavor elevates everything and makes this taste like street food in the best way.
  • Make the dip base a few hours ahead and add the corn at the last minute if you want the kernels to stay firmer and fresher tasting.
Return