Elote Dip Gf Recipe

Prep cream cheese

Soften the 8 oz cream cheese to room temperature (about 30 minutes on the counter) or microwave in 10-second bursts until easily spreadable but not melted.

Cook corn (if using fresh)

If using fresh corn, remove kernels from 3 ears and sauté in a skillet over medium heat with 1 tsp oil for 4–5 minutes until lightly charred. If using frozen corn, pat kernels dry and sauté 4–5 minutes to remove excess moisture and add slight char; drain any liquid.

Combine cheeses and base

In a large mixing bowl, combine softened cream cheese, 1 cup mayonnaise, 1 cup crumbled feta, and 1 cup shredded cheddar. Use a sturdy spoon or rubber spatula to fold until roughly smooth — some small cheese lumps are fine for texture.

Add corn

Fold the warm/drained corn kernels into the cheese mixture so the heat helps meld flavors. Mix until evenly distributed.

Prepare jalapeño and aromatics

Remove the jalapeño seeds for milder heat, then finely mince the jalapeño (about 1 whole). Mince 1 tsp garlic and chop 1/4 cup cilantro.

Season the dip

Add the minced jalapeño, minced garlic, 2 tbsp lime juice, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to the corn-cheese mixture. Fold thoroughly to distribute seasonings. Taste and adjust salt, lime, or jalapeño to preference.

Chill briefly for melded flavor

Cover the bowl and refrigerate for at least 30 minutes to allow flavors to marry. The dip can be served slightly warm if preferred—return to room temperature or warm gently in a 325°F (160°C) oven for 8–10 minutes before serving.

Before serving, transfer the dip to a shallow serving dish. Sprinkle 1/4 cup crumbled cotija or extra feta over the top and scatter 1 tbsp chopped cilantro. Serve with lime wedges on the side for squeezing.

Cut and dry tortillas

Stack the 12 corn tortillas and cut each into 6 wedges. Pat the wedges dry with paper towels to remove surface moisture—this helps achieve crisp chips.

Heat oil

In a deep skillet or pot, heat 1 cup neutral oil to 350°F (175°C). If you don't have a thermometer, test with a single tortilla wedge; it should sizzle immediately and crisp within 30–45 seconds.

Fry in batches

Fry tortilla wedges in small batches (do not overcrowd) for about 30–60 seconds per side until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray to drain.

Season chips

While still warm, sprinkle the chips with 1 tsp fine salt and 1/2 tsp chili-lime seasoning (optional) and toss gently to coat. Allow chips to cool briefly; they will crisp further as they cool.

Serve chips alongside the elote dip immediately so they remain crunchy. Leftover chips can be stored in an airtight container for up to a day but are best freshly made.