Name: Baked Elote Dip Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 6 whole scallions, thinly sliced (dark green portion kept separate for garnish); 16 ounces frozen corn kernels (or 3 cups fresh corn); Fresh cilantro, for garnish; 1 teaspoon Tajin seasoning (or Trader Joe’s Everything but the Elote Seasoning Blend); ¼ teaspoon kosher salt; 2 tablespoons extra virgin olive oil; 4 ounces ⅓-less-fat cream cheese; ¼ cup light sour cream; 7 ounces Cotija cheese, grated (1¾ cups), divided (¾ cup plus 1 cup for topping)

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Introduction

Baked Elote Dip is a creamy, cheesy Mexican-inspired appetizer that’s packed with the vibrant flavors of corn, Cotija cheese, and a hint of tangy seasoning. Perfectly baked and broiled to golden perfection, this dip makes an irresistible snack for any gathering.

The image shows a close-up of a creamy corn dip in a black cast iron skillet. The dip has three visible layers: a base layer of yellow corn kernels mixed with a creamy white sauce, a middle layer of slightly browned melted cheese that covers the corn, and a top layer sprinkled with chopped green onions and fresh green herbs. The skillet rests on a white marbled surface next to one large white tortilla chip and a blue and white checkered cloth partially visible at the bottom. The cheese on top has small golden-brown spots showing it is baked and bubbly. Photo taken with an iphone --ar 4:5 --v 7

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 corn)
1 teaspoon Tajin seasoning (or Trader Joe’s Everything but the Elote Seasoning Blend)
4 ounces ⅓-less-fat cream cheese
¼ cup light sour cream
7 ounces Cotija cheese, grated (1¾ cups), divided
Fresh cilantro for garnish
¼ teaspoon kosher salt

Instructions

Step 1: Adjust an oven rack to the center and another about 6 inches from the broiler, then preheat your oven to 350℉.
Step 2: In a 10-inch ovenproof or cast iron skillet, heat the olive oil over medium heat. Set aside 2 tablespoons of scallion greens for garnish. Add the white and light-green parts of the scallions and the kosher salt, cooking until softened, about 2 to 3 minutes.
Step 3: Add the corn and Tajin seasoning to the skillet. Sauté until the corn begins to soften, about 3 to 5 minutes. Stir in the cream cheese and cook until fully incorporated.
Step 4: Remove the skillet from heat. Fold in the sour cream and ¾ cup of the grated Cotija cheese. Transfer the skillet to the oven and bake until the edges begin to bubble and brown, about 10 to 12 minutes.
Step 5: Carefully remove the skillet from the oven. Preheat the broiler. Sprinkle the remaining 1 cup of Cotija cheese evenly over the top.
Step 6: Place the skillet under the broiler and broil until the cheese is browned and bubbly, about 2 to 3 minutes. Watch closely to avoid burning.
Step 7: Remove from the oven and sprinkle with the reserved scallion greens and fresh cilantro. Serve immediately.

Tips & Variations

Use fresh corn when in season for the best flavor, but frozen corn works well year-round.
If you can find it, Trader Joe’s Everything But the Elote Seasoning Blend is a great substitute for Tajin.
For a richer dip, full-fat cream cheese and sour cream can be used instead of lighter versions.
If you’re not a fan of cilantro, feel free to omit it from the garnish.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through, stirring occasionally to maintain the creamy texture. This dip is best enjoyed fresh but reheats well.

How to Serve

A close-up view of a black cast iron skillet filled with a single thick layer of creamy, golden-brown baked corn dip. The top layer is melted, lightly browned cheese with visible small bits of yellow corn mixed throughout. Fresh green chopped scallions and sprinkled cilantro leaves decorate the surface, adding bright green spots. The skillet is placed on a white marbled surface with a blue and white checkered cloth partially visible below it and a single white tortilla chip in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn is excellent when in season and can be used as a substitute for frozen corn in this recipe without any changes.

What can I serve with Baked Elote Dip?

This dip pairs beautifully with tortilla chips, crackers, or fresh vegetable sticks. It’s also delicious alongside a cold Mexican beer or a refreshing margarita.