Elote Dip With Chips (Print Version)

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

# Components:

→ 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 pepper, finely diced with seeds removed
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 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 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 until well incorporated.
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 additional cotija cheese, fresh cilantro, and a sprinkle of chili powder.
05 - Serve warm or at room temperature with tortilla chips and lime wedges on the side.

# Expert Advice:

01 -
  • The charred corn brings a smoky sweetness that makes people ask what your secret ingredient is—and it's just good timing in a hot skillet.
  • It comes together in 25 minutes, which means you can make it while guests are still parking their cars.
  • Cotija cheese gives you that salty, slightly crumbly texture that doesn't melt into a gluey mess like some dips do.
02 -
  • The charring step is not optional—it's what separates this from a sad corn salad. If your corn isn't taking on any color after 5 minutes, turn the heat up and be patient for another minute or two.
  • Drain canned or frozen corn thoroughly, or you'll end up with a watery dip that breaks and separates instead of staying creamy and cohesive.
03 -
  • Buy pre-crumbled cotija if you can find it—it saves time and honestly tastes just as good as crumbling a block yourself, especially for a dip where texture matters more than visual presentation.
  • If your lime is looking tired and pale, microwave it for 15 seconds before cutting it—it'll yield more juice, and you'll need that brightness to make the whole dip sing.
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