Elote Dip Tortilla Chips (Print View)

Creamy and tangy corn dip featuring charred corn, cotija cheese, and lime, great with tortilla chips.

# Components:

→ Elote Dip

01 - 4 cups corn kernels, fresh, frozen, or canned and 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 black pepper to taste

→ For Serving

15 - Tortilla chips for dipping
16 - Lime wedges

# Method:

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, jalapeño, cotija cheese, cilantro, red onion, lime zest, and lime juice. Mix thoroughly until well blended.
03 - Add the charred corn to the bowl and stir until all components are evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
04 - Transfer the dip to a serving bowl. Top with additional cotija cheese, fresh cilantro, and a light sprinkle of chili powder.
05 - Serve warm or at room temperature alongside tortilla chips and lime wedges.

# Expert Advice:

01 -
  • The charred corn brings a subtle smokiness that makes people ask what your secret ingredient is.
  • It comes together in under 30 minutes, leaving you time to actually enjoy your guests instead of being trapped in the kitchen.
  • Cotija cheese gives it an authentic tang that regular cheddar could never replicate.
02 -
  • If you use canned or frozen corn without draining it thoroughly, you'll end up with a soupy dip that slides right off the chip—learn from my first attempt.
  • Letting the charred corn cool for just a minute before folding it in keeps the cream base from breaking and ensures the texture stays silky.
03 -
  • Don't drain canned corn straight from the can—pour it into a fine-mesh strainer and press it gently with a paper towel, which removes way more liquid than you'd expect.
  • Make the dip in a bowl, then transfer it to your serving dish only when guests are about to arrive; it stays fresher-tasting and you have more counter space while cooking.
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