Description
This Baked Elote Dip is a creamy, cheesy, and flavorful appetizer inspired by traditional Mexican street corn. Featuring a blend of sautéed scallions, seasoned corn, cream cheese, sour cream, and Cotija cheese, baked to bubbly perfection and finished under the broiler for a golden, slightly crispy top. Garnished with fresh cilantro and scallion greens, it's perfect for sharing at parties or casual gatherings.
Ingredients
Vegetables & Herbs
- 6 whole scallions, thinly sliced (dark green portion kept separate)
- 16 ounces frozen corn kernels (or 3 cups fresh)
- Chopped fresh cilantro, for garnish
Dairy
- 4 ounces ⅓-less-fat cream cheese
- ¼ cup light sour cream
- 7 ounces Cotija cheese, grated (1¾ cups)
Pantry
- 1 teaspoon extra virgin olive oil
- 1 teaspoon Tajin or Trader Joe's Everything but the Elote Seasoning Blend
- ¼ teaspoon kosher salt
Instructions
- Preheat oven: Adjust an oven rack in the center and another 6 inches from the broiler, then preheat the oven to 350°F (175°C).
- Sauté scallions: In a 10-inch ovenproof 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 of the scallions to the skillet with ¼ teaspoon kosher salt, cooking until softened, about 2 to 3 minutes.
- Add corn and seasoning: Add the corn kernels and seasoning blend to the skillet. Continue sautéing for 3 to 5 minutes until the corn starts to soften. Stir in the cream cheese until fully incorporated and creamy.
- Mix in sour cream and cheese: Remove the pan from heat. Fold in the light sour cream and ¾ cup of the grated Cotija cheese evenly into the mixture.
- Bake the dip: Transfer the skillet to the preheated oven. Bake until the edges begin to bubble and brown slightly, approximately 10 to 12 minutes.
- Broil the topping: Carefully remove the skillet from the oven and preheat the broiler. Sprinkle the remaining 1 cup of Cotija cheese evenly over the top. Place the skillet under the broiler rack and broil for 2 to 3 minutes until the cheese is browned and bubbly. Watch closely to prevent burning.
- Garnish and serve: Remove the pan from the oven and sprinkle the reserved scallion greens and chopped cilantro over the dip. Serve immediately while warm.
Notes
- Use frozen or fresh corn kernels according to availability; fresh corn will add a sweeter flavor.
- Tajin seasoning can be substituted with other chili-lime spice blends if unavailable.
- This dip is best served warm and fresh from the oven to maintain the creamy texture.
- To make it vegetarian, ensure the Cotija cheese is made with vegetarian rennet.
- If you prefer a spicier dip, add a pinch of cayenne or chopped jalapeños during the sauté step.
- Serve with tortilla chips, crusty bread, or vegetable sticks for dipping.
