Elote Dip with Chips

Celebrate Cinco de Mayo with a vibrant and delicious Elote Dip that captures the essence of Mexican street corn in a creamy, tangy, and slightly spicy spread. This dip blends charred corn, salty cotija cheese, and a fresh hint of lime, creating a perfect companion for crispy tortilla chips. Easy to prepare and packed with bold flavors, it’s an irresistible appetizer that brings people together.

Save Pin

This Elote Dip brings a festive flair to any gathering, combining smoky, creamy, and tangy elements all in one bowl. The blend of spices with fresh ingredients delivers a captivating flavor that’s sure to impress friends and family. Whether you choose to serve it warm or at room temperature, this appetizer is a crowd-pleaser that invites everyone to dig in and enjoy.

Ingredients

• 4 cups corn kernels (fresh, frozen, or canned; if using frozen or canned, drain well)
• 2 tablespoons unsalted butter
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1 jalapeño, finely diced (remove seeds for less heat)
• 1/2 cup cotija cheese, crumbled (plus more for garnish)
• 2 tablespoons fresh cilantro, chopped (plus more for garnish)
• 2 tablespoons red onion, finely diced
• Zest and juice of 1 lime
• Salt and pepper, to taste
• Tortilla chips, for dipping
• Extra lime wedges

Instructions

1. Heat a large skillet over medium-high heat.

Add the butter and corn. Sauté for 5–7 minutes until the corn is slightly charred and golden. Remove from heat and let cool slightly.

2. 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.

3. Add the charred corn to the bowl and stir until everything is evenly combined.

Taste and season with salt and pepper as needed.

4. Transfer the dip to a serving bowl.

Garnish with extra cotija cheese, cilantro, and a sprinkle of chili powder.

5. Serve warm or at room temperature with tortilla chips and lime wedges on the side.

Zusatztipps für die Zubereitung

For extra flavor, grill fresh corn on the cob before cutting off the kernels to enhance the smoky taste and add a richer depth to your dip.

Varianten und Anpassungen

Substitute feta cheese if cotija is unavailable for a similar salty tang. Add diced avocado for a creamy twist that introduces a fresh texture to the dip.

Serviervorschläge

Serve this elote dip with a generous bowl of crispy tortilla chips and extra lime wedges on the side to brighten each bite with a fresh squeeze of citrus.

Save Pin

This Elote Dip is a simple yet exciting way to enjoy the vibrant tastes of Mexican cuisine. Its balance of creamy, smoky, and tangy elements makes it a versatile and beloved appetizer perfect for any occasion. Invite your guests to scoop, share, and savor this zesty dip together.

Recipe FAQs

→ What type of corn works best for this dish?

Fresh corn grilled and then cut off the cob adds the best smoky flavor, though frozen or canned corn can be used if well drained.

→ Can I adjust the spice level?

Yes, reduce or remove the jalapeño seeds for less heat or omit the chili powder to suit your preference.

→ Is there a substitute for cotija cheese?

Feta cheese works well as a substitute, offering a similar crumbly texture and tangy taste.

→ How should this dish be served?

Serve warm or at room temperature with crispy tortilla chips and lime wedges for squeezing over.

→ Can this be prepared ahead of time?

Yes, prepare up to a day in advance and refrigerate. Bring to room temperature before serving for best flavor.

→ Are there common allergens in this dish?

This dish contains dairy and eggs; check tortilla chip ingredients for additional allergens like gluten.