Dip-elote Recipe

Prepare the corn

If using fresh corn: shuck and remove kernels from about 4 medium ears to yield ~3 cups. If using frozen: measure 3 cups and thaw completely, pat dry to remove excess moisture.

Sear the corn

Heat a large skillet over medium-high heat. Add 2 tbs unsalted butter. When butter is foamy, add the corn in an even layer. Let sit undisturbed 2–3 minutes to develop color, then stir and continue cooking 3–4 minutes until some kernels are lightly charred. If using frozen and the skillet steams, increase heat slightly and cook until moisture evaporates and kernels brown.

Mix base ingredients

Transfer warm corn to a medium mixing bowl. Add 1 cup mayonnaise, 1 cup sour cream, 1 cup crumbled cotija (reserve 1/4 cup for garnish), 1 tbs grated Parmesan (optional), 1 minced garlic clove, 2 tbs fresh lime juice, 1 tbs finely chopped cilantro, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, 1/4 tsp black pepper, and the optional 1/2 jalapeño finely diced. Stir until evenly combined. Taste and adjust seasoning — add more lime, salt, or chili powder as desired.

Chill (optional)

For the best melded flavors, cover the bowl and refrigerate the dip 30–60 minutes. It can also be served warm straight from the pan if preferred.

Spoon the dip into a serving bowl. Sprinkle the reserved 1/4 cup crumbled cotija, additional cilantro leaves, and a light dusting of chili powder or Tajín on top. Serve with lime wedges and tortilla chips, tostadas, or sliced vegetables.

Make-ahead and storage: Store covered in the refrigerator up to 3 days. Stir before serving; if chilled and thick, bring to room temperature 15–20 minutes or briefly microwave (30–60 seconds) to warm.