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Ingredients
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Elote (Mexican street corn) base
Creamy lime crema mixture
Cheese & garnish
To serve
Method
Elote (Mexican street corn) base
Cook the corn
If using fresh corn, remove kernels from the cobs. If using frozen, thaw and drain. Heat a large skillet over medium-high heat and add 2 tbs unsalted butter. When butter foams, add the corn kernels in a single layer as much as possible and let them sear undisturbed for 2–3 minutes to develop color.
Sauté and season
Stir the corn and continue to cook for another 4–6 minutes, stirring occasionally, until kernels are nicely charred in spots and tender. Add 1 tsp minced garlic in the last minute and cook until fragrant. Stir in 1 tsp minced chipotle in adobo (or 1 tsp chipotle powder), 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust salt or spice. Remove from heat and let cool 5–7 minutes.
Creamy lime crema mixture
Make the crema
In a medium bowl combine 3 tbs mayonnaise, 1 cup sour cream and 1/4 cup Mexican crema (or additional sour cream). Whisk until smooth. Stir in 2 tbs fresh lime juice, 1 tsp lime zest, 1/2 tsp ground cumin, 2 tbs finely chopped cilantro and 1/2 tsp salt. Taste and adjust lime or salt. The mixture should be tangy and slightly loose — if too thick, add 1–2 tbs water or more lime juice to reach desired texture.
Combine with warm corn
Fold the slightly cooled charred corn into the crema mixture so the heat warms the crema and flavors meld. Mix uniformly.
Cheese & garnish
Add cheese
Fold 3/4 cup crumbled Cotija into the corn and crema mixture, reserving about 2 tbs for sprinkling on top. Stir gently to combine.
Plate and garnish
Transfer the dip to a shallow serving bowl. Sprinkle the reserved Cotija over the top, dust lightly with 1/4 tsp smoked paprika or chili powder, and scatter 2 tbs fresh cilantro leaves. Place lime wedges and optional sliced jalapeño alongside for extra heat.
To serve
Serve the elote dip warm or at room temperature with about 12 oz tortilla chips for dipping. Offer extra lime wedges so guests can squeeze fresh lime juice over individual portions. Leftovers keep refrigerated in an airtight container for up to 3 days; reheat gently in a skillet over low heat or microwave in short bursts, stirring between, before serving.