Elote Dip Tortilla Chips (Printable)

Creamy, tangy dip featuring charred corn, cotija, lime and jalapeño, served with crunchy tortilla chips.

# Ingredient list:

→ 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 with seeds removed for less heat
10 - 1/2 cup cotija cheese, crumbled, plus more for garnish
11 - 2 tablespoons fresh cilantro, chopped, plus more 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 - Extra lime wedges

# How to Make It:

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, jalapeño, 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, 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 Suggestions:

01 -
  • The charred corn gives you these little pockets of sweetness that make people keep coming back for more without knowing exactly why.
  • It comes together in under 30 minutes, so you can make it while guests are still arriving and no one has to wait.
  • Cotija cheese adds a salty bite that keeps the dip from tasting one-note or heavy, even with all that mayo.
02 -
  • If you use canned or frozen corn without draining it thoroughly, your dip will end up watery and sad—Maria taught me that the hard way when I got impatient.
  • The lime juice and zest are what separate this from tasting like regular creamed corn dip, so don't reduce them thinking it's too much acid.
03 -
  • Let the corn actually make contact with the hot skillet without moving it around too much—movement prevents charring, and charring is where all the flavor comes from.
  • Use a microplane zester for the lime zest instead of a box grater because it captures the essential oils better and doesn't include any of the bitter white pith.
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