Elote Dip with Chips (Printable Version)

A tangy, creamy dip with charred corn, cotija cheese, and a hint of lime served alongside crispy chips.

# What You'll Need:

→ Elote Dip

01 - 4 cups corn kernels, fresh, frozen, or canned, drained
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, seeds removed for less heat
10 - 1/2 cup cotija cheese, crumbled, plus more for garnish
11 - 2 tablespoons fresh cilantro, chopped, plus more 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
16 - Lime wedges

# Directions:

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 let 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.
03 - Add the charred corn to the bowl and stir until all ingredients are evenly combined. Taste and season with salt and pepper as needed.
04 - Transfer the dip to a serving bowl. Garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder.
05 - Serve warm or at room temperature with tortilla chips and lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like street food luxury but comes together in 25 minutes flat.
  • The charred corn kernels add actual texture and depth, not just flavor.
  • One bowl feeds a crowd, and nobody realizes how simple it actually is to make.
  • It works warm, cold, or somewhere in between, so timing stress disappears.
02 -
  • Draining canned or frozen corn thoroughly is non-negotiable; excess liquid will break your dip's texture and dilute the flavors.
  • Don't skip the charring step; that's where the magic happens, and it's the detail that separates this from a sad mayo-corn situation.
  • Cotija cheese has enough salt that you're already salty before you add more; taste first, then season carefully.
03 -
  • Don't skip charring the corn in butter; it's the 5-minute detail that makes people think you actually know how to cook.
  • Keep the lime wedges on the side so people can adjust the tang level to their preference without you having to guess their tolerance.
  • Make extra cotija for garnish because the final sprinkle is what makes it look intentional and tasty, not just thrown together.
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