Elote Dip Corn Lime (Printable)

A creamy, tangy dip featuring charred corn, cotija cheese, and lime served with tortilla chips.

# What You’ll 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 more for garnish
11 - 2 tablespoons fresh cilantro, chopped, plus more for garnish
12 - 2 tablespoons red onion, finely diced
13 - Zest and juice of 1 lime
14 - Salt and black 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. Sauté for 5 to 7 minutes until corn is slightly charred and golden. Remove from heat and let 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 until well combined.
03 - Add charred corn to the bowl and stir until everything is evenly combined. Taste and adjust seasoning with salt and pepper as needed.
04 - Transfer 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 fussed for hours when you really just sautéed some corn and mixed everything in a bowl.
  • The combination of creamy, crunchy, tangy, and spicy keeps people reaching for chip after chip without realizing they're gone.
  • Cotija cheese adds a salty, crumbly texture that regular cheddar just can't match, making this taste authentic and special.
02 -
  • The charring step is non-negotiable—it's what gives this dip its depth and keeps it from tasting like regular creamed corn.
  • If you make this ahead, the flavors actually improve after a few hours as everything melds together, but bring it back to room temperature before serving so the creaminess shines.
03 -
  • Don't skip toasting the corn in butter—that caramelization is what separates this from a basic creamed corn situation.
  • Lime juice is essential, not optional; it cuts through the richness and brings everything into focus, so don't substitute it with anything else.
Go Back