Creamy Baked Elote Dip: The Ultimate Party Appetizer
I am so glad you are here! This creamy, cheesy Mexican Street Corn Dip captures all the smoky, tangy flavor of authentic elote. It is an easy, crowd-pleasing appetizer perfect for game day or your next gathering.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 tablespoon olive oil
- 1 (15 ounce) can corn, drained and rinsed (or 1 cup frozen corn, thawed)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup Mexican crema or heavy cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled Cotija cheese, plus more for topping
- 1/4 cup finely chopped fresh cilantro
- 1 jalapeño, seeded and minced (optional, for heat)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie dish or small oven-safe skillet.
- If using canned corn, pat it dry. Heat the olive oil in a skillet over medium-high heat. Add the corn and cook, stirring occasionally, until the kernels are lightly charred, about 5 to 7 minutes. Remove from heat and let cool slightly.
- In a medium bowl, combine the mayonnaise, sour cream, Mexican crema, Monterey Jack cheese, 1/2 cup of the Cotija cheese, cilantro, minced jalapeño (if using), chili powder, smoked paprika, cumin, salt, pepper, and lime juice. Mix until just combined.
- Fold the charred corn into the cheese mixture.
- Transfer the mixture to your prepared baking dish and spread it evenly.
- Top the dip evenly with the remaining Cotija cheese and the Parmesan cheese.
- Bake for 15 to 20 minutes, or until the dip is hot throughout and the cheese topping is melted and lightly golden brown.
- Let the dip cool for 5 minutes before serving warm with tortilla chips or crisp crackers.
Notes
- For an even smokier flavor, roast fresh corn on the cob over an open gas flame or under the broiler until blackened in spots before cutting the kernels off.
- You can make this dip ahead of time. Assemble the dip in the baking dish, cover it, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if baking straight from the refrigerator.
- This recipe is naturally gluten free, making it a great option for serving to guests with dietary needs.
Nutrition
- Serving Size: 1/6 of dip
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 0.5
- Carbohydrates: 12
- Fiber: 2
- Protein: 8
- Cholesterol: 55