Elote Dip

This dip takes everything you love about elote — the char, the tang, the cheese — and turns it into something you can scoop. It is rich, smoky, and ready in 35 minutes.

Ingredients

• 4 cups frozen corn (thawed) or canned corn
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 cup cotija cheese, crumbled
• 2 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 tablespoons fresh cilantro, chopped
• 1 lime, juiced
• Tortilla chips, for serving

Step-by-Step Instructions

Step 1: Char the Corn

Preheat your oven to 400°F. Heat a large skillet over medium-high heat and melt the butter. Add the corn in a single layer and let it sit undisturbed for 3-4 minutes to get some color. Stir, then cook another 3 minutes. You want actual char, not just warmed corn.

Step 2: Build the Base

In a mixing bowl, combine the mayonnaise, sour cream, garlic powder, chili powder, and smoked paprika. Stir in half the cotija cheese.

Step 3: Assemble and Bake

Fold the charred corn into the dairy mixture. Transfer to a baking dish and top with the remaining cotija cheese. Bake for 15-18 minutes until bubbly and golden on top.

Step 4: Finish and Serve

Pull it from the oven, hit it with fresh cilantro and a good squeeze of lime. Serve right away with tortilla chips — this does not hold well.

Serving Suggestions

• Scoop with thick tortilla chips or fresh jalapeño slices for a low-carb option
• Serve alongside other dips like bean dip for a spread
• Top with sliced radishes and extra cotija if you have it

Tips

• Do not skip the char on the corn. That smoky flavor is the whole point.
• Use a cast iron skillet if you have one — it holds heat better and gives better color.
• Cotija is a must here, but if you cannot find it, feta is a workable substitute.