Elote Dip with Tortilla Chips (Printable)

Creamy dip featuring charred corn, cotija cheese, lime, and spices perfect for dipping 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, 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 black pepper to taste

→ For Serving

15 - Tortilla chips for dipping
16 - Lime wedges

# Step-by-Step Guide:

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 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, jalapeño, cotija cheese, cilantro, red onion, lime zest, and lime juice. Mix thoroughly until well incorporated.
03 - Add the charred corn to the bowl with the base mixture. Stir until all ingredients are evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
04 - Transfer the dip to a serving bowl. Garnish with additional cotija cheese, fresh cilantro, and a light sprinkle of chili powder. Serve warm or at room temperature alongside tortilla chips and lime wedges.

# Expert Suggestions:

01 -
  • The charred corn gives you that grilled flavor without actually firing up the grill, which honestly saves your sanity on a busy day.
  • It comes together in under thirty minutes, so you can make it while people are still arriving at your gathering.
  • Cotija cheese crumbles beautifully and adds a salty, slightly tangy punch that makes everyone ask what your secret ingredient is.
02 -
  • Drained corn is non-negotiable—soggy corn kernels release water and make your dip runny, so squeeze that canned or frozen corn dry with paper towels.
  • The lime juice and zest are not optional flavor notes; they're the backbone that prevents the dip from tasting like a plain cheese dip with corn in it.
03 -
  • If you own a grill or grill pan, char fresh corn on the cob directly over heat before cutting the kernels off—the flavor is incomparable and worth the extra effort.
  • Keep extra cotija and cilantro on hand because people will absolutely ask for more garnish, and this dip looks more impressive when it's generously topped.
Return