Elote Dip Tortilla Chips (Printable)

Creamy, tangy elote dip featuring charred corn, cotija cheese, and lime, served with crispy tortilla chips.

# What You'll Need:

→ 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 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 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 slightly 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 combined.
03 - Add the charred corn to the bowl with the dip mixture. 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. 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 Suggestions:

01 -
  • The dip comes together in under 30 minutes but tastes like you've been cooking all afternoon.
  • It's naturally vegetarian and gluten-free, which means everyone at the party actually gets to eat what you're serving.
  • Charred corn has this smoky sweetness that makes people ask what your secret ingredient is, even though it's just butter and patience.
02 -
  • Frozen corn needs to be completely drained or your dip becomes soupy and sad—I learned this the hard way and ended up with a bowl I had to throw away.
  • Don't skip the charring step; it's the difference between regular corn dip and something that tastes like it came from someone's kitchen who actually knows what they're doing.
03 -
  • If you have access to fresh corn on the cob, grill it whole and then cut the kernels off—the flavor depth is something else entirely.
  • Don't be shy with the lime zest; that bright citrus note is what makes people say the dip tastes special instead of just good.
Return