Crispy Naan Chips with Street Corn (Elote) Dip

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If there’s one thing summer gatherings call for, it’s a snack that’s bold, shareable, and bursting with flavor—and this Crispy Naan Chips with Street Corn (Elote) Dip checks every box. Inspired by the flavors of Mexican street corn, this creamy, zesty dip is made with charred corn, lime, cotija cheese, and a touch of spice, then paired with oven-baked naan chips for the perfect crunchy scoop. It’s a total showstopper for 4th of July picnics, backyard BBQs, or any sunny day when good food and good vibes are on the menu. Plus, it’s easy to make ahead and guaranteed to disappear fast!

💥 Why This Recipe Works So Well

1. Crispy, Flavor-Packed Naan Chips
   Panaji Naan makes the perfect base for homemade chips—soft yet sturdy, and crisps up beautifully in the oven. With a brush of olive oil and spices, each chip adds a savory crunch that beats store-bought any day.

2. Inspired by Authentic Elote Flavors
   Roasted corn, lime, cotija cheese, and chili powder bring all the bold, tangy, and creamy elements of classic Mexican street corn into a dip form that’s totally scoopable.

3. Crowd-Pleaser for Summer Gatherings
   Whether it’s a July 4th cookout, family picnic, or casual backyard hang, this dish hits the sweet spot between comforting and exciting. It’s familiar but with a fun twist.

4. Easy to Prep, Easy to Love
   You can prep both the naan chips and dip ahead of time, making entertaining a breeze. Just serve and watch it disappear.

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Crispy Naan Chips with Street Corn (Elote) Dip

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Yield: 4-6

Author: Deimante Dabravolskis

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This smoky, tangy street corn dip is everything you want in a summer appetizer—creamy, cheesy, and packed with flavor. Paired with crispy garlic-spiced naan chips, it’s the ultimate crowd-pleaser for 4th of July cookouts, sunny backyard BBQs, and picnic spreads. Easy to prep and even easier to devour, it’s a fresh twist on elote that everyone will be dipping into!

Ingredients

For the Crispy Naan Chips:

• 2 pieces Panaji Naan (or similar)
• 1½ tbsp olive oil
• ½ tsp garlic powder
• ½ tsp chili powder (optional)
• Kosher salt, to taste

For the Elote Dip:

• 2 cups corn kernels (fresh, canned, or frozen + thawed)
• 1 tbsp olive oil
• ½ cup Greek yogurt
• ¼ cup sour cream
• 1 clove garlic, minced
• Juice of 1 lime (plus extra wedges for serving)
• ½ tsp chili powder
• ¼ tsp smoked paprika
• ½ cup crumbled cotija cheese
• 2 tbsp grated cotija cheese (adds creamy umami depth)
• 2 tbsp chopped fresh cilantro
• Salt and pepper, to taste

For Garnish

• Extra crumbled or grated cotija cheese
• Extra chopped cilantro
• Pinch of chili powder

Instructions

Make the Naan Chips:

1. Preheat oven to 375°F (190°C).
2. Cut naan into triangle-shaped wedges.
3. Place on a parchment-lined baking sheet. Brush with olive oil, then sprinkle with garlic powder, chili powder (if using), and salt.
4. Bake for 10–15 minutes, flipping halfway through, until golden and crispy. Let cool slightly.

Make the Street Corn Dip

1. In a skillet over medium-high heat, heat 1 tbsp olive oil. Add corn kernels and sauté, stirring occasionally, until lightly charred (about 6–8 minutes).
2. Transfer corn to a mixing bowl and let cool slightly.
3. Mix in mayo, sour cream, garlic, lime juice, chili powder, paprika, crumbled cotija, grated cotija, and cilantro. Season with salt and pepper to taste.
4. Spoon dip into a serving bowl.
5. Garnish with extra cotija cheese, chopped cilantro, and a pinch of chili powder.
6. Serve with crispy naan chips and lime wedges on the side.

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