Elote Dip with Chips (Print)

A creamy, tangy dip with charred corn, cotija, lime, and spices served with crispy tortilla chips.

# Components:

→ For the Elote Dip

01 - 4 cups corn kernels, fresh or frozen, 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
10 - 1/2 cup cotija cheese, crumbled
11 - 2 tablespoons fresh cilantro, chopped
12 - 2 tablespoons red onion, finely diced
13 - 1 lime, zested and juiced
14 - Salt and pepper to taste

→ For Serving

15 - Tortilla chips for dipping
16 - Lime wedges

# Method:

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 brown. Remove from heat and allow to cool slightly.
02 - In a large mixing bowl, combine mayonnaise, sour cream, chili powder, smoked paprika, ground cumin, garlic powder, diced jalapeño, crumbled cotija cheese, fresh cilantro, diced red onion, lime zest, and lime juice. Mix until well combined.
03 - Add the charred corn to the bowl with base ingredients and stir until evenly incorporated throughout the dip. Taste and adjust seasoning with salt and pepper as needed.
04 - Transfer the dip to a serving bowl. Top with additional crumbled cotija cheese, fresh cilantro, and a light sprinkle of chili powder.
05 - Serve the dip warm or at room temperature alongside tortilla chips and lime wedges.

# Expert Advice:

01 -
  • Quick and easy to prepare in just 25 minutes with simple, accessible ingredients
  • Perfect balance of creamy, tangy, smoky, and slightly spicy flavors that capture authentic elote taste
  • Vegetarian and gluten-free, making it inclusive for most dietary preferences
  • Ideal for parties, potlucks, or game day gatherings with minimal hands-on time
  • Can be made ahead and served warm or at room temperature for flexible entertaining
02 -
  • Make the dip up to 1 day in advance and refrigerate, then bring to room temperature 30 minutes before serving for best flavor
  • Reserve some charred corn kernels before mixing to sprinkle on top as garnish for added texture and visual appeal
  • Use Mexican crema instead of sour cream for a thinner, more pourable consistency that's traditional to elote
  • Warm the dip gently in the oven at 350°F for 10 minutes before serving to enhance the cheese's creaminess
  • Double the recipe for larger gatherings, as this dip tends to disappear quickly
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