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Baked Elote Dip Recipe

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4 from 11 reviews

Baked Elote Dip is a creamy, cheesy Mexican-inspired appetizer featuring tender corn kernels, cream cheese, sour cream, and Cotija cheese, seasoned with Tajin and topped with scallions and fresh cilantro. Perfect for parties and gatherings, this warm, savory dip brings the flavors of classic Mexican street corn to your table in a deliciously shareable form.

  • Total Time: 40 minutes
  • Yield: 10 servings

Ingredients

Base Ingredients

  • 1 teaspoon extra virgin olive oil
  • 6 whole scallions, thinly sliced (dark green portion kept separate)
  • 16 ounces frozen corn kernels (or 3 cups fresh)
  • 1 teaspoon Tajin or Trader Joe’s Everything but the Elote Seasoning Blend

Dairy

  • 4 ounces ⅓-less-fat cream cheese
  • ¼ cup light sour cream
  • 7 ounces Cotija cheese, grated (1¾ cups total, divided)

Garnish

  • Chopped fresh cilantro (for garnish)

Instructions

  1. Preheat the oven and broiler: Adjust an oven rack in the center and another 6 inches from the broiler element, then preheat the oven to 350°F.
  2. Sauté scallions: In a 10-inch ovenproof or cast iron skillet, heat olive oil over medium heat. Reserve 2 tablespoons of the scallion greens for garnish, then add the white and light-green parts of the scallions along with ¼ teaspoon kosher salt. Cook until softened, about 2 to 3 minutes.
  3. Add corn and seasoning: Stir in the corn kernels and Tajin seasoning. Continue to sauté until the corn starts to soften, approximately 3 to 5 minutes. Then add the cream cheese and stir until fully melted and incorporated.
  4. Mix in sour cream and cheese: Remove the pan from heat and gently fold in the sour cream and ¾ cup of the grated Cotija cheese. Transfer the skillet to the oven and bake until the edges start to bubble and brown, about 10 to 12 minutes.
  5. Broil with remaining cheese: Carefully remove the skillet from the oven and preheat the broiler. Sprinkle the remaining 1 cup of Cotija cheese evenly over the top, and place the skillet under the broiler. Broil until the cheese is browned and bubbly, about 2 to 3 minutes. Watch carefully to prevent burning.
  6. Garnish and serve: Remove from oven and sprinkle reserved scallion greens and chopped fresh cilantro over the top. Serve immediately while warm.

Notes

  • Frozen corn can be substituted with fresh corn for a sweeter, fresher flavor.
  • Tajin seasoning provides a tangy, mildly spicy taste; if unavailable, substitute with chili powder and a pinch of salt.
  • Use a cast iron or ovenproof skillet to transition from stovetop to oven and broiler safely.
  • Keep a close eye on the dip during broiling to prevent burning the cheese.
  • Serve with tortilla chips, warm pita, or crusty bread for dipping.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://dishiary.com/baked-elote-dip-recipe/