Elote Dip with Chips (Printable)

Creamy, spicy Elote featuring charred corn, cotija cheese, lime, garnished perfectly for chip dipping.

# 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, 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 pepper to taste

→ For Serving

15 - Tortilla chips for dipping
16 - Lime wedges

# Step-by-Step Guide:

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 blended.
03 - Add the cooled charred corn to the bowl and stir until all ingredients are evenly distributed. Taste and adjust seasoning with salt and pepper as needed.
04 - Transfer dip to a serving bowl. Top with additional cotija cheese, fresh cilantro, and a light sprinkle of chili powder for presentation.
05 - Serve dip warm or at room temperature with tortilla chips and lime wedges on the side.

# Expert Advice:

01 -
  • A quick and easy appetizer ready in just 25 minutes.
  • Authentic Mexican flavors with a creamy, zesty twist.
  • Perfect for parties, game days, or casual snacking.
  • Vegetarian and gluten-free, suitable for many diets.
  • Pairs perfectly with crunchy tortilla chips and fresh lime wedges.
02 -
  • Use fresh corn for the best texture and flavor, or thoroughly drain canned or frozen corn.
  • Remove jalapeño seeds to control the heat level to your preference.
  • Prepare the dip a day in advance and refrigerate for flavors to meld; serve at room temperature.
  • Check the labels on tortilla chips for gluten and other allergens to accommodate dietary needs.
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