Elote Dip with Chips (Print Version)

Creamy charred corn blend with cotija, jalapeño, and lime, paired perfectly with crunchy chips.

# What You Need:

→ For the Elote Dip

01 - 4 cups corn kernels, fresh, frozen, or canned, well 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 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

# How-To Steps:

01 - Heat a large skillet over medium-high heat. Add butter and corn kernels. Sauté for 5 to 7 minutes until corn is lightly 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. Blend thoroughly until uniform.
03 - Add the charred corn to the bowl 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 dusting of chili powder.
05 - Serve warm or at room temperature alongside tortilla chips and lime wedges.

# Expert Hints:

01 -
  • The charred corn brings this smoky depth that makes people pause mid-chip and ask what they're tasting.
  • It comes together in less than half an hour, which means you can actually enjoy your own party instead of being stuck in the kitchen.
  • Cotija cheese gives it a salty, crumbly texture that regular cheddar just can't match.
02 -
  • Drain frozen or canned corn thoroughly, or your dip will end up soupy and disappointing—I learned this the messy way.
  • Don't stir the corn constantly while it's charring; let it sit so it actually develops color and flavor instead of just steaming.
03 -
  • Don't skip the charring step; it takes just a few extra minutes and transforms the entire flavor profile.
  • Taste and season at the very end because the cheese is already providing salt, and it's easier to add more than to take it away.
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