Elote Dip Tortilla Chips (Printable)

Creamy, tangy dip with charred corn, cotija cheese, and lime, perfect alongside crispy chips.

# What You Need:

→ For the Elote Dip

01 - 4 cups corn kernels, fresh, frozen, or canned, 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
10 - 1/2 cup cotija cheese, crumbled
11 - 2 tablespoons fresh cilantro, chopped
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

# How to Make It:

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, ground cumin, garlic powder, diced jalapeño, crumbled cotija cheese, fresh cilantro, diced red onion, lime zest, and lime juice. Mix thoroughly until well combined.
03 - Add the charred corn to the bowl with the base mixture. Stir until all components are evenly distributed throughout the dip. 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 sprinkle of chili powder for visual appeal.
05 - Serve the dip warm or at room temperature alongside tortilla chips and fresh lime wedges.

# Expert Advice:

01 -
  • The charred corn brings a depth that keeps people coming back for another chip, wondering what makes it taste so much better than regular corn dips.
  • It comes together in under 30 minutes, which means you can make it while guests are still on their way.
  • One bowl feeds a crowd, and it works just as well at room temperature, taking the stress out of keeping things warm.
02 -
  • Don't skip the charring step—it's the difference between a good corn dip and one that makes people stop mid-conversation to ask what you did.
  • If your corn releases a lot of moisture while sitting, drain the dip gently before serving or it becomes watery instead of creamy.
03 -
  • Buy cotija cheese from the Latin section of your grocery store rather than the general cheese aisle—it's cheaper and fresher.
  • If you're short on time, use good-quality jarred roasted corn instead of charring fresh corn yourself.
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