Baked Elote Dip
A creamy and flavorful baked elote dip that combines sweet corn, rich cheeses, and spices, perfect for gatherings and parties.
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.
Notes
Best served warm with tortilla chips, pita chips, or veggies for dipping. Store leftovers in an airtight container in the fridge for up to three days. Freeze in a freezer-safe container for up to one month.