Elote Dip with Chips (Printable)

Creamy, tangy dip featuring charred corn, cotija cheese, and lime served with crispy chips.

# What You’ll 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, finely diced with seeds removed for mild 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:

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 thoroughly until well incorporated.
03 - Add the cooled charred corn to the creamy mixture 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. Garnish with additional crumbled cotija cheese, fresh cilantro, and a light sprinkle of chili powder.
05 - Present the dip warm or at room temperature alongside tortilla chips and lime wedges for serving.

# Expert Hints:

01 -
  • It comes together in 25 minutes flat, which means you can make it right before guests arrive without stress.
  • The charred corn has this sweet, almost nutty flavor that elevates it beyond regular corn salsa into something people genuinely crave.
  • It's naturally vegetarian and gluten-free, so it works for almost everyone you invite over.
02 -
  • Don't skip charring the corn in butter—that step alone transforms regular corn into something worth making a dip around.
  • If your dip seems too thick after mixing, thin it with a tablespoon of lime juice or sour cream rather than mayo, which makes it heavier.
03 -
  • Toast your spices in a dry pan for 30 seconds before mixing them in if you want them to taste even more vibrant and alive.
  • If you have access to fresh corn in summer, grill the whole ears and cut the kernels off—it's a game changer compared to any other method.
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