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Baked Elote Dip Recipe
Ash Tyrrell

Baked Elote Dip Recipe

I recently tried making this baked elote dip, and wow—it was an instant hit at my house! I love how the flavors of sweet corn, creamy cheese, and a little hint of spice come together so perfectly. It’s fun to make and even more fun to eat, especially with friends or family
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon extra virgin olive oil – adds a subtle fruity flavor and helps sauté the scallions.
  • 6 whole scallions thinly sliced (reserve the dark green part for garnish) – fresh scallions are sweeter and more aromatic than pre-chopped store-bought.
  • 16 ounces frozen corn kernels or 3 cups fresh corn – fresh corn is ideal in season, but frozen works well year-round.
  • 1 teaspoon Tajin seasoning or Trader Joe’s Everything but the Elote blend – this gives the dip that classic Mexican street corn zing.
  • 4 ounces ⅓-less-fat cream cheese – lighter cream cheese makes the dip rich but not overly heavy.
  • ¼ cup light sour cream – keeps the dip creamy without overpowering the corn flavor.
  • 7 ounces Cotija cheese grated (about 1¾ cups) – fresh-grated Cotija melts better and has more flavor than pre-grated.
  • Chopped fresh cilantro for garnish – adds freshness and bright color.

Method
 

  1. I start by adjusting my oven racks, one in the center and another about 6 inches from the broiler. Preheat the oven to 350°F. This ensures the dip cooks evenly and browns perfectly on top later.
  2. In a 10-inch skillet, I heat the olive oil over medium heat. I sauté the white and light-green parts of the scallions with a pinch of salt until softened, about 2–3 minutes. Then I add the corn and seasoning, cooking until slightly tender, 3–5 minutes.
  3. Next, I stir in the cream cheese until smooth, then fold in the sour cream and ¾ cup of the grated Cotija. The mixture becomes creamy and indulgent without being too heavy.
  4. I transfer the skillet to the oven and bake for 10–12 minutes until the edges bubble and turn golden. Then I sprinkle the remaining cheese on top and broil for 2–3 minutes, watching closely to avoid burning.
  5. Finally, I sprinkle the reserved scallion greens and fresh cilantro over the dip. It looks vibrant and tastes amazing right from the skillet.

Notes

  • I always use fresh-grated Cotija cheese; it melts better and has more flavor.
  • Let the dip cool for a few minutes before serving to avoid burns but keep it warm and gooey.
  • I sometimes broil a little longer for extra crispy cheese on top.
  • Using fresh corn when available really enhances the sweetness.
  • Don’t skip the cilantro—it brightens up the entire dish.