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The Ultimate Creamy Baked Elote Dip

Close-up of a bubbling, cheesy elote dip topped with corn kernels and fresh green herbs in a black cast iron skillet.
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Make this creamy, cheesy Elote Dip inspired by Mexican Street Corn. It is an easy, crowd-pleasing appetizer perfect for game days or parties.

Ingredients

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  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream-style corn
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup mayonnaise
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Extra Cotija cheese and Tajin seasoning for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a medium oven-safe skillet or an 8×8 inch baking dish.
  2. In a large bowl, combine the drained whole kernel corn, cream-style corn, softened cream cheese, sour cream, and mayonnaise. Mix until the ingredients are mostly smooth.
  3. Stir in the Monterey Jack cheese, cheddar cheese, Cotija cheese, cilantro, lime juice, chili powder, cumin, and cayenne pepper, if using. Mix well to distribute the seasonings and cheese evenly.
  4. Season the mixture with salt and pepper to your preference. Taste the dip and adjust spices as needed.
  5. Transfer the dip mixture to your prepared skillet or baking dish.
  6. Top the dip evenly with a sprinkle of extra Cotija cheese and a light dusting of Tajin seasoning.
  7. Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is melted and lightly golden.
  8. Let the dip cool for 5 minutes before serving warm with tortilla chips or fresh vegetables.

Notes

  • For a richer flavor, you can roast the whole kernel corn in a dry skillet over medium heat for 5 minutes before adding it to the mix.
  • If you prefer a Crockpot Elote Dip, combine all ingredients (except the topping cheese) and cook on low for 2-3 hours or on high for 1-1.5 hours, stirring halfway through.
  • Cotija cheese provides the traditional salty, crumbly texture; substitute with Parmesan if Cotija is unavailable, though the flavor will change.

Nutrition

Find it online: https://mdlatdmm.com/best-elote-dip-creamy-baked-recipe/