Elote Dip with Chips (Printable)

A creamy, tangy blend of charred corn, cotija cheese, and lime paired with crispy tortilla chips.

# What You'll Need:

→ For the Elote Dip

01 - 4 cups corn kernels, fresh, frozen, or canned, drained if necessary
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 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 Make It:

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, jalapeño, cotija cheese, cilantro, red onion, lime zest, and lime juice. Mix thoroughly until well integrated.
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 the dip to a serving bowl. Top with additional cotija cheese, fresh cilantro, and a light sprinkle of chili powder for visual appeal and depth of flavor.
05 - Present warm or at room temperature alongside tortilla chips and lime wedges for guests to enjoy.

# Expert Tips:

01 -
  • Quick and easy to prepare in just 25 minutes.
  • A perfect balance of creamy, tangy, and spicy flavors.
  • Uses simple, fresh ingredients found in most kitchens.
  • Vegetarian and gluten-free, accommodating various diets.
  • Great for parties and pairs excellently with crispy tortilla chips.
02 -
  • Use fresh corn kernels for the best texture and flavor, but frozen or canned work well in a pinch.
  • Removing seeds from the jalapeño controls the heat level to fit your preference.
  • Letting the dip sit for a few minutes after mixing allows the flavors to meld perfectly.
  • Prepare up to one day ahead and refrigerate; bring to room temperature before serving to enhance creaminess.
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