Elote Dip with Chips (Printable Version)

Creamy, tangy dip with charred corn, cotija cheese, lime, served alongside 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 pepper, finely diced with seeds removed for milder 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 black 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, diced jalapeño, crumbled cotija cheese, chopped cilantro, diced red onion, lime zest, and lime juice. Mix thoroughly until evenly incorporated.
03 - Add the cooled charred corn to the bowl and stir until all components are evenly distributed throughout the mixture. Taste and adjust seasoning with salt and black 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 - Present warm or at room temperature alongside tortilla chips and lime wedges for dipping.

# Expert Advice:

01 -
  • Ready in just 25 minutes with simple, accessible ingredients
  • Packed with bold Mexican flavors from chili powder, smoked paprika, and fresh lime
  • Naturally vegetarian and gluten-free for inclusive entertaining
  • The perfect balance of creamy, tangy, smoky, and slightly spicy
  • Can be made ahead and served warm or at room temperature
  • Customizable heat level by adjusting jalapeño seeds
02 -
  • Char the corn in batches if your skillet isn't large enough to hold all kernels in a single layer
  • Reserve a small amount of charred corn to sprinkle on top for extra visual appeal
  • Taste and adjust seasoning after mixing—lime juice brightness and salt levels can vary
  • For deeper flavor, let the dip rest for 30 minutes before serving to allow spices to meld
  • Store leftovers in an airtight container in the refrigerator for up to 3 days
  • Warm the dip gently in the microwave or oven before serving if you prefer it hot
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