Elote dip with tortilla chips (Printable Version)

Tangy, creamy charred corn blend with cotija cheese and lime, paired with crispy tortilla chips.

# What You'll Need:

→ 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, finely diced with 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

→ 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 the 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 incorporated.
03 - Add the charred corn to the mixture and stir until all ingredients are evenly combined. Taste and adjust seasoning with salt and black pepper as needed.
04 - Transfer the dip to a serving bowl. Garnish with additional cotija cheese, fresh cilantro, and a sprinkle of chili powder.
05 - Serve warm or at room temperature alongside tortilla chips and lime wedges.

# Expert Tips:

01 -
  • The charred corn adds a smoky depth that elevates classic dip flavors.
  • Creamy mayonnaise and sour cream balance the spices and lime.
  • Easy and quick to prepare—ready in just 25 minutes.
  • Vegetarian and gluten-free, making it accessible to many diets.
  • Perfect for sharing and crowd-pleasing at any party.
02 -
  • For a smokier taste, use smoked paprika and char the corn well without burning it.
  • Remove jalapeño seeds to control the heat level.
  • Prepare the dip up to one day in advance and refrigerate; bring to room temperature before serving.
  • Check tortilla chip labels if you require gluten-free options.
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