Step 1: Prepare the corn. If using fresh corn, grill or boil until tender, then cut kernels off the cob. If using frozen corn, thaw completely. Heat 2 tablespoons of olive oil in a large skillet (preferably cast iron) over medium-high heat. Add the corn kernels in a single layer and cook, stirring occasionally, until kernels are lightly charred and slightly softened, about 7-10 minutes. Remove from heat and let cool slightly.
Step 2: In a large mixing bowl, combine the mayonnaise, Mexican crema, fresh lime juice, chili powder, salt, and black pepper. Whisk until well combined and smooth.
Step 3: Add the cooled charred corn, 1/4 cup of chopped fresh cilantro, and 1/4 cup of crumbled cotija cheese to the creamy mixture. If using, add diced jalapeño.
Step 4: Gently fold all the ingredients together until everything is evenly coated. Taste and adjust seasonings as needed, adding more salt, lime, or chili powder to your preference.
Step 5: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and deepen. For best results, chill for 1-2 hours.
Step 6: Before serving, give the elote dip recipe a good stir. Transfer to a serving bowl.
Step 7: Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and more fresh cilantro. Serve immediately with tortilla chips, pita bread, or fresh vegetable sticks. Enjoy your delicious The Best Elote Dip Recipe You'll Ever Make!