Elote Dip with Tortilla Chips (Print Version)

Tangy, creamy charred corn and cotija cheese blend with lime, ideal for pairing with crispy tortilla chips.

# What You 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 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

→ For Serving

15 - Tortilla chips for dipping
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 lightly charred and golden in color. 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 and stir until all ingredients are evenly distributed. Taste and adjust seasoning with salt and black pepper as needed.
04 - Transfer the dip to a serving bowl. Top with additional cotija cheese, fresh cilantro, and a light sprinkle of chili powder.
05 - Serve warm or at room temperature alongside tortilla chips and lime wedges.

# Expert Tips:

01 -
  • The corn gets charred in a skillet in minutes, giving you that authentic smoky flavor without firing up a grill.
  • It comes together while the corn cools, so you're genuinely done in 25 minutes flat.
  • Cotija cheese and lime juice do things together that somehow feel fancy but taste completely casual and fun.
02 -
  • Drain frozen or canned corn thoroughly or your dip will separate and weep liquid—this is a lesson I learned by making the mistake once and never again.
  • Don't skip the charring step thinking you can just use raw or boiled corn; that caramelization is what transforms this from plain corn salad into something that tastes like it came from a street vendor in Mexico City.
03 -
  • Don't skip the smoked paprika—it adds a depth that makes people wonder what your secret ingredient is when really it's just good seasoning technique.
  • If you're serving this at a party and it starts looking a little separated or dry after sitting out, stir in a splash of sour cream or mayo to bring it back together.
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