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Creamy Elote Street Corn Dip Recipe with Cotija and Lime Chips

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A creamy, smoky, and tangy Mexican street corn dip featuring charred corn, Cotija cheese, and zesty lime chips, perfect for parties and casual gatherings.

Ingredients

Scale
  • 4 cups fresh corn kernels (about 5–6 ears) or frozen and thawed
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup Cotija cheese, crumbled
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cumin (optional)
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh cilantro, finely chopped
  • 10–12 small corn tortillas, cut into wedges
  • 2 tablespoons vegetable oil or olive oil
  • 1 teaspoon lime zest
  • 1/2 teaspoon kosher salt

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the fresh corn kernels and cook, stirring occasionally, until they start to brown and char in spots, about 8-10 minutes. If using frozen corn, ensure it is thawed and patted dry before charring.
  2. While the corn cools slightly, combine mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper in a medium bowl. Stir until smooth and creamy.
  3. Add the warm charred corn to the dip base. Fold in 3/4 cup of the crumbled Cotija cheese and chopped cilantro. Mix gently to combine without breaking down the corn.
  4. Preheat oven to 350°F (175°C) or prepare your air fryer. Toss the tortilla wedges with oil, lime zest, and kosher salt until evenly coated. Spread them out in a single layer on a baking sheet or in the air fryer basket.
  5. Bake for 10-12 minutes, flipping halfway through, until golden and crispy. If air frying, cook at 350°F (175°C) for 6-8 minutes, shaking the basket occasionally. Watch closely near the end to avoid burning.
  6. Transfer the dip to a serving bowl and sprinkle the remaining Cotija cheese on top. Garnish with extra cilantro or a lime wedge if desired. Serve warm or at room temperature with the lime chips.

Notes

If the dip feels too thick, add a teaspoon or two of milk or a splash of lime juice to loosen it. The dip can be made a few hours ahead and refrigerated; bring to room temperature and stir before serving. Use fresh lime juice for best flavor. For dairy-free or vegan versions, substitute mayo, sour cream, and Cotija cheese with plant-based alternatives. For gluten-free, ensure tortillas are certified gluten-free.

Nutrition

Keywords: elote dip, street corn dip, Cotija cheese, lime chips, party dip, Mexican appetizer, creamy corn dip

Find it online: https://evabake.com/creamy-elote-street-corn-dip-recipe-with-cotija-and-lime-chips-easy-and-perfect-for-parties/