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Baked Elote Dip Recipe

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★★★★★

4.9 from 123 reviews

Baked Elote Dip is a deliciously creamy and cheesy Mexican-inspired appetizer made with sautéed scallions and corn, seasoned with Tajin, and baked until bubbly and golden. This lightened-up dip uses low-fat cream cheese and light sour cream combined with Cotija cheese, making it irresistible with tortilla chips.

Ingredients

Scale

Vegetables & Herbs

  • 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

Spices & Seasonings

  • 1 teaspoon Tajin seasoning (or Trader Joe’s Everything but the Elote Seasoning Blend)
  • ¼ teaspoon kosher salt

Dairy

  • 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)

Instructions

  1. Preheat the Oven and Prepare Racks: Adjust an oven rack to the center and another rack about 6 inches from the broiler. Preheat the oven to 350℉ to ensure it’s ready for baking the dip.
  2. Sauté Scallions: Heat 2 tablespoons of olive oil in a 10-inch ovenproof or cast iron skillet over medium heat. Set aside 2 tablespoons of sliced scallion greens for garnish. Add the white and light-green parts of the scallions along with ¼ teaspoon kosher salt to the skillet. Cook for 2 to 3 minutes until softened.
  3. Add Corn and Seasoning: Add the corn and 1 teaspoon of Tajin seasoning to the skillet and continue to sauté for 3 to 5 minutes until the corn is heated through and starting to soften.
  4. Incorporate Cream Cheese: Add 4 ounces of low-fat cream cheese to the skillet and stir continuously until the cream cheese is fully melted and incorporated into the mixture.
  5. Mix in Sour Cream and Cheese: Remove the skillet from heat. Fold in ¼ cup light sour cream and ¾ cup of the grated Cotija cheese until evenly combined.
  6. Bake the Dip: Place the skillet in the preheated oven and bake for 10 to 12 minutes, or until the edges start to bubble and turn golden brown.
  7. Broil for a Golden Topping: Carefully remove the skillet from the oven and preheat the broiler. Sprinkle the remaining 1 cup of Cotija cheese evenly over the top. Return the skillet to the rack under the broiler and broil for 2 to 3 minutes until the cheese is browned and bubbly. Watch closely to prevent burning.
  8. Garnish and Serve: Remove the skillet from the oven and sprinkle the reserved scallion greens and fresh cilantro on top. Serve immediately with tortilla chips for dipping.

Notes

  • Fresh or frozen corn can be used—fresh is best in season but frozen works well year-round.
  • Tajin seasoning can be substituted with Trader Joe’s Everything but the Elote Seasoning Blend if available.
  • To make a richer dip, substitute low-fat cream cheese and light sour cream with full-fat versions.
  • If you don’t like cilantro, you can leave it out or substitute with parsley.
  • Serving size of 1/3 cup does not include chips.

Keywords: appetizer, baked, dip, elote, mexican, cast iron, cheesy

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