Elote Dip with Chips (Printable)

A creamy, tangy blend of charred corn and cotija cheese paired with crunchy tortilla chips and a lime twist.

# What you need:

→ For the 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, 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 for dipping
16 - Extra lime wedges

# How to make it:

01 - Heat a large skillet over medium-high heat. Add the 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.
03 - Add the charred corn to the bowl and stir until all ingredients are evenly combined. Taste and adjust seasoning 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.

# Helpful Hints:

01 -
  • The charred corn gives you that restaurant-quality depth without needing a grill or fancy equipment.
  • It's actually better when made a day ahead, so you can be the person who shows up prepared instead of stressed.
  • One batch feeds a crowd, and nobody ever guesses how simple it was to make.
02 -
  • Don't skip the charring step; cooking corn in butter for those few extra minutes literally changes the flavor profile from fresh to caramelized, and that's where the depth comes from.
  • Lime zest matters as much as lime juice here; the zest carries the bright citrus oil that mayo would otherwise mask, so don't leave it out thinking juice alone will do the job.
03 -
  • If you have access to fresh corn on the cob, grill or char it whole before cutting off the kernels; the flavor is a step above, though the butter-sautéed version is still absolutely delicious.
  • Taste the dip before you serve it and don't be shy about adding more lime juice or a pinch of salt; seasonings can hide in mayo, so adjusting at the end makes the difference between good and crave-worthy.
Go back