Elote Dip with Tortilla (Printable)

Tangy, creamy blend of charred corn, cotija, and lime served warm, perfect with crispy tortilla chips.

# What You Need:

→ 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

# How-To Steps:

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.
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, cilantro, and a sprinkle of chili powder.
05 - Serve warm or at room temperature with tortilla chips and lime wedges on the side.

# Expert Advice:

01 -
  • It tastes like you've been to Mexico and brought the flavors home with you, but it comes together in less than thirty minutes.
  • The charred corn gives you something crispy and caramelized, while the cotija and lime keep everything bright and balanced.
  • People always ask for the recipe, which feels good, especially when you tell them how simple it actually is.
02 -
  • Don't skip the charring step—that's what separates this from just mixing raw corn with mayo, and it's where the real flavor lives.
  • If you're using canned or frozen corn, drain it really well or your dip will end up watery and disappointing.
03 -
  • If you can't find fresh corn in season, don't stress—really good frozen corn that's been charred in the skillet tastes almost identical to fresh.
  • The lime zest matters as much as the juice; it adds an aromatic note that plain lime juice can't quite deliver on its own.
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