Elote Dip with Chips (Printable format)

Creamy charred corn dip with cotija cheese and lime, ideal for enjoying alongside crispy tortilla chips.

# What You’ll Need:

→ For the Elote Dip

01 - 4 cups corn kernels, fresh, frozen, or canned, drained well
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, seeds removed for less 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 freshly ground 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 unsalted 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, diced red onion, lime zest, and lime juice. Mix thoroughly until well incorporated.
03 - Add the charred corn to the bowl and stir until all components are evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
04 - Transfer the dip to a serving bowl. Garnish the top 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 for dipping.

# Expert Advice:

01 -
  • It tastes like elote (Mexican street corn) but actually lets you use your hands without needing a napkin afterward.
  • The charred corn kernels give you that smoky, slightly caramelized flavor that makes people ask for the recipe immediately.
  • You can make it ahead and grab it from the fridge whenever guests arrive, no last-minute scrambling required.
02 -
  • Drain your corn thoroughly if you're using frozen or canned—excess liquid is the enemy of a good dip consistency.
  • The lime juice is not optional; it's what prevents this from tasting like a sad mayo situation and makes everything else shine.
03 -
  • Buy cotija cheese from a Latin market or good grocery store—it's worth seeking out because feta just doesn't have the same salty, crumbly personality.
  • If your dip separates slightly after sitting in the fridge, stir in a splash of lime juice to bring it back together and freshen up the flavors.
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