Elote Dip

Inspired by classic Mexican street corn, this warm, smoky, and creamy elote dip is packed with charred sweet corn, zesty lime, cotija cheese, and fresh cilantro. Rich and flavorful, it's built for heavy-duty chip scooping!

Prep time: 10 mins | Cook time: 10 mins | Servings: 4–6

Ingredients

• 4 cups sweet corn kernels (fresh or frozen, thawed)
• 1 tbsp vegetable oil
• 1/4 cup mayonnaise
• 1/4 cup Mexican crema (or sour cream)
• 1/2 cup cotija cheese (or queso fresco), crumbled, divided
• 1/4 cup fresh cilantro, finely chopped, plus extra for garnish
• 1 jalapeño, finely minced
• 1 clove garlic, minced
• 1 tsp chili powder (or Tajín)
• Juice of 1 lime, plus wedges for serving
• Salt, to taste
• Zack's Mighty Tortilla Chips, for serving

Instructions

1. Char the Corn: Heat oil in a large skillet over high heat. Add the corn in a single layer and cook undisturbed for 2 to 3 minutes until charred. Stir and cook for another 2 to 3 minutes, then remove from heat.
2. Mix the Base: In a bowl, whisk together the mayonnaise, Mexican crema, minced garlic, chili powder, lime juice, and salt until smooth.
3. Combine Everything: Fold the warm charred corn, minced jalapeño, chopped cilantro, and half of the crumbled cotija cheese into the sauce mixture until well coated.
4. Garnish & Serve: Transfer to a serving bowl. Top with the remaining cotija cheese and fresh cilantro. Serve warm or room temperature with lime wedges and Zack's Mighty Tortilla Chips.