Elote Dip Recipe

Prepare corn

If using fresh corn, shuck and remove kernels with a sharp knife. If using frozen corn, thaw and drain. Pat kernels dry.

Sauté aromatics and corn

Heat a large skillet over medium-high heat and add the butter. When foaming subsides, add the minced garlic and diced jalapeño and sauté 30–45 seconds until fragrant. Add the corn and cook, stirring occasionally, until some kernels are lightly charred and browned in spots, about 6–8 minutes.

Season corn

Stir in the smoked paprika, ground cumin, salt and black pepper. Cook 30 seconds to bloom the spices. Remove skillet from heat and stir in the fresh lime juice. Set aside to cool 5 minutes.

Mix base

In a large bowl, combine the softened cream cheese and sour cream. Whisk or beat with a rubber spatula until smooth and creamy. Fold in the shredded cheddar and half (about 2 oz) of the crumbled feta.

Combine

Add the warm (not piping hot) corn mixture to the cheese mixture and fold to combine evenly. Taste and adjust salt and lime if needed. If you prefer a hotter dip, stir in additional diced jalapeño or a pinch of cayenne.

Finish and garnish

Transfer the dip to an oven-safe dish (about 9-inch pie plate or similar). Sprinkle the remaining feta over the top and a little extra cheddar if desired. Garnish with chopped cilantro and sliced green onions. Serve warm or room temperature.

Optional broil (for bubbly top)

For a browned, bubbly top, place the assembled dip under a preheated broiler for 2–3 minutes until cheese is lightly golden — watch closely to prevent burning. Remove and let cool slightly before serving.

Prepare tortillas

Stack tortillas and cut into 6–8 wedges each with a sharp knife or pizza cutter. Keep wedges loosely covered with a towel to prevent drying while you work.

Heat oil

In a heavy-bottomed skillet or Dutch oven, add oil to reach about 1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a small test tortilla bubble forms immediately when added.

Fry chips

Working in small batches, fry tortilla wedges for 45–75 seconds per side, flipping as needed, until crisp and lightly golden. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain.

Season chips

While still warm, sprinkle chips with fine sea salt and, if using, a light dusting of chili powder. Repeat with remaining batches.

Serve

Allow chips to cool slightly to crisp fully, then serve alongside the elote dip. Leftover chips can be stored in an airtight container for up to 2 days (they will lose some crispness).