Elote Dip with Tortilla Chips (Printable)

Creamy elote dip with charred corn, cotija cheese, and lime, ideal for pairing with crunchy tortilla chips.

# What You Need:

→ For the Elote Dip

01 - 4 cups corn kernels, fresh, frozen, or canned, well drained
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 less 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 pepper to taste

→ For Serving

15 - Tortilla chips for dipping
16 - Lime wedges

# Step-by-Step Guide:

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 let cool slightly.
02 - In a large mixing bowl, combine the mayonnaise, sour cream, chili powder, smoked paprika, cumin, garlic powder, diced jalapeño, crumbled cotija cheese, cilantro, red onion, lime zest, and lime juice. Mix well until fully incorporated.
03 - Add the charred corn to the bowl and stir until everything is evenly combined. Taste and season with salt and pepper as needed.
04 - Transfer the dip to a serving bowl. Garnish with extra cotija cheese, cilantro, and a light sprinkle of chili powder. Serve warm or at room temperature with tortilla chips and lime wedges on the side.

# Expert Advice:

01 -
  • Ready in just 25 minutes from start to finish, perfect for last-minute gatherings
  • Vegetarian and gluten-free, accommodating many dietary preferences
  • Combines the beloved flavors of Mexican street corn in an easy-to-share dip format
  • Charred corn adds a smoky depth that elevates the creamy base
  • Can be served warm or at room temperature, making it ideal for parties
  • Easy to customize with your preferred heat level and toppings
02 -
  • Make the dip up to 1 day in advance and refrigerate; bring to room temperature 30 minutes before serving for the best flavor
  • For the best texture, avoid over-mixing once the corn is added—you want distinct kernels, not a puree
  • Taste and adjust seasoning after combining all ingredients, as cotija cheese can vary in saltiness
  • Keep extra lime wedges handy so guests can customize their dip with a fresh squeeze
  • If serving warm, reheat gently in a 300°F oven for 10 minutes, stirring halfway through
  • Use a cast-iron skillet for charring the corn to achieve the most authentic street-food flavor
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