Baked elote dip is a creamy and flavorful dish that’s perfect for gatherings with family and friends. It combines sweet corn with rich cheeses and spices, creating a cozy snack that everyone loves. Serve it warm with chips or crackers for a delightful treat that will please any crowd. It’s simple to make and is sure to impress!
What Makes This Recipe Special
This baked elote dip is wonderfully easy and quick to prepare, making it a great choice for busy days. You’ll find all the ingredients at your local grocery store, and they blend beautifully to create a rich, creamy, and slightly tangy dip. It’s perfect for parties, game nights, or any occasion where you want a delicious snack. Plus, it’s a great way to enjoy corn in a fun new way that your family will request again and again.
How to Make Baked Elote Dip
Making this baked elote dip is straightforward. You begin by sautéing the scallions, then add the corn and seasonings before mixing in the creamy ingredients. After that, it’s baked until bubbly and golden. A quick trip under the broiler finishes off the cheese topping, creating a crispy and delectable layer. So simple, yet so rewarding!
What You Need
- 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
- 4 ounces ⅓-less-fat cream cheese
- ¼ cup light sour cream
- 7 ounces Cotija cheese (grated (1¾ cups))
- Chopped fresh cilantro (for garnish)
Directions
- Adjust an oven rack in the center and another 6 inches from the broiler, and preheat to 350℉.
- In a 10-inch ovenproof skillet or cast iron skillet, heat the olive oil over medium heat. Set aside 2 tablespoons of the scallion greens for garnish. Add the white and light-green parts to the skillet along with ¼ teaspoon kosher salt and cook until softened, about 2 to 3 minutes.
- Add the corn and seasoning to the skillet. Continue to sauté until the corn starts to soften, about 3 to 5 minutes. Add the cream cheese and stir until it is fully incorporated.
- Remove the pan from heat and fold in the sour cream along with ¾ cup of the Cotija. Transfer to the oven and bake until the edges start to bubble and brown, about 10 to 12 minutes.
- Carefully remove the pan from the oven and preheat the broiler. Sprinkle the remaining 1 cup cheese over the top and transfer to the rack under the broiler. Broil until browned, watching carefully so it doesn’t burn, about 2 to 3 minutes.
- Remove the pan from the oven and sprinkle the reserved scallion greens and some cilantro over the top. Serve immediately.
Best Ways to Enjoy It
This baked elote dip is best served warm with tortilla chips, pita chips, or sliced veggies for dipping. You can also pair it with a fresh salad or use it as a topping for tacos or nachos. It’s perfect for parties, game days, or just a family movie night. Don’t forget to have some extra cilantro on hand for garnish!
Storage & Reheating
To keep leftovers fresh, store any unused dip in an airtight container in the fridge for up to three days. If you want to freeze it, place the dip in a freezer-safe container and use it within one month. When you’re ready to enjoy it again, reheat in the oven until warm or in the microwave in short intervals, stirring in between.
Helpful Cooking Notes
- Timing: Make sure not to overcook the scallions; they should be tender but not browned.
- Texture: For creamier consistency, ensure the cream cheese is at room temperature before mixing.
- Ingredient Swaps: Use feta cheese if you can’t find Cotija. Add diced jalapeños for a spicy kick.
- Mistakes to Avoid: Watch the dip carefully while broiling to prevent burning.
- Kid-Friendly: Omit the spices if serving to little ones, and they will love it just as much!
Easy Flavor Ideas
- Spicy Version: Add diced jalapeños or a splash of hot sauce for extra heat.
- Herbed Twist: Mix in fresh basil or parsley for a garden-inspired flavor.
- Protein Boost: Stir in cooked shredded chicken or black beans to make it more filling.
FAQs
Can I make this dip ahead of time?
Yes! You can prepare the dip up to the baking step and keep it covered in the refrigerator. Just bake it when you’re ready to serve. You can also mix it up and bake it right away—either works great!
Can this dip be frozen?
Absolutely! Just let it cool completely, then store it in a freezer-safe container. It can be frozen for up to a month. Thaw in the refrigerator overnight before reheating.
How do I reheat leftovers?
To reheat, warm the dip in the oven at 350℉ until heated through, about 15-20 minutes. You can also use the microwave—just be sure to heat in short intervals and stir to keep the texture nice.
What can I serve with this?
Tortilla chips, pita chips, or veggies like bell peppers and cucumbers make great dippers. For a heartier option, you can use it to top tacos or create nachos.
What if I can’t find Cotija cheese?
Feta cheese can be a perfect substitute! It has a similar texture and salty flavor that will work well in this dip.
Baked Elote Dip
Ingredients
For the dip
- 1 teaspoon extra virgin olive oil For sautéing
- 6 whole scallions, (thinly sliced (dark green portion kept separate))
- 16 ounces frozen corn kernels (or 3 cups fresh) Can substitute fresh corn
- 1 teaspoon Tajin or Trader Joe’s Everything but the Elote Seasoning Blend For seasoning
- 4 ounces ⅓-less-fat cream cheese Make sure at room temperature for easy mixing
- ¼ cup light sour cream
- 7 ounces Cotija cheese (grated (1¾ cups)) Can substitute with feta cheese
- Chopped fresh cilantro (for garnish) For serving
Instructions
Preparation
- Adjust an oven rack in the center and another 6 inches from the broiler, and preheat the oven to 350℉.
- In a 10-inch ovenproof skillet or cast iron skillet, heat the olive oil over medium heat. Reserve 2 tablespoons of the scallion greens for garnish.
- Add the white and light-green parts of the scallions and ¼ teaspoon kosher salt to the skillet; cook until softened, about 2 to 3 minutes.
- Mix in the corn and seasoning; continue to sauté until the corn starts to soften, about 3 to 5 minutes.
- Add the cream cheese and stir until fully incorporated.
- Remove the pan from heat and fold in the sour cream along with ¾ cup of the Cotija.
- Transfer the mixture to the oven and bake until the edges start to bubble and brown, about 10 to 12 minutes.
- Remove from the oven and preheat the broiler. Sprinkle remaining 1 cup Cotija cheese over the top, then broil until browned, about 2 to 3 minutes.
- Remove from the oven and sprinkle reserved scallion greens and cilantro on top. Serve immediately.
