Elote Dip with Chips (Printable)

Tangy, creamy dip blending charred corn, cotija cheese, jalapeño, and lime, paired with crispy chips.

# What You Need:

→ For the 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, finely diced, 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

# Directions:

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. 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, fresh cilantro, diced red onion, lime zest, and lime juice. Mix thoroughly until well blended.
03 - Add the charred corn to the bowl and stir until all ingredients are evenly distributed. Taste and adjust seasoning with salt and 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 - Serve warm or at room temperature accompanied by tortilla chips and lime wedges.

# Top Tips:

01 -
  • It tastes like a fancy restaurant appetizer but comes together in under 30 minutes, no fancy techniques required.
  • The charred corn gives you that toasted, almost smoky flavor that makes people ask what your secret ingredient is.
  • It's naturally vegetarian and gluten-free, so it actually works for almost every guest you'll have at your table.
02 -
  • The moment you add the corn to the cream mixture, stop stirring so much—you want charred corn pieces visible in the finished dip, not creamed corn sauce.
  • If you use canned or frozen corn without draining it properly, your dip will separate and look oily, so take the extra 30 seconds to dry it out.
03 -
  • If you're using fresh corn on the cob, char it whole on a grill first, then cut the kernels off—the flavor difference is worth the extra step.
  • Keep the lime wedges nearby for serving, because people love squeezing fresh lime juice onto their chips right before dipping, and it elevates the whole experience.
Go back