Elote Dip with Chips (Printable)

Creamy Mexican-style dip with charred corn, cotija, jalapeño, and lime alongside crispy 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, 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 - 1 lime, zested and juiced
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 kernels are 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, diced jalapeño, crumbled cotija cheese, chopped cilantro, red onion, lime zest, and lime juice. Stir until well blended.
03 - Add the charred corn to the mixture and stir until evenly distributed throughout. 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.

# Insider Tips:

01 -
  • The corn gets charred in butter until it's golden and slightly crispy, which is the whole secret to why this tastes nothing like regular corn dip.
  • It's tangy without being overwhelming, spicy without being mean, and creamy without feeling heavy—basically the Goldilocks of appetizers.
  • You can make it ahead and no one will know you weren't stirring it in real time, which is exactly the kind of kitchen magic we all need.
02 -
  • If you use canned or frozen corn and don't drain it completely, your dip will be watery instead of creamy—this is the mistake I made the first time and it haunts me still.
  • The charring step is where the magic happens; don't rush it or skip it thinking it's just about flavor—it changes the texture from mushy to actually interesting.
03 -
  • If you have access to fresh corn on the cob, cut it off the cob yourself and use that instead of kernels—the texture is better and it tastes like you know something everyone else doesn't.
  • Keep the dip warm in a small slow cooker if you're at a party; it stays creamy and inviting instead of developing that sad crust on top that happens when warm dip sits in a bowl.
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