Description
Make this hot, creamy, and cheesy dip that captures the authentic flavor of Mexican street corn (Elote). This baked version is perfect for parties.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 1/2 cups frozen or fresh corn kernels
- 4 ounces cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled Cotija cheese, plus more for topping
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled Cotija cheese for topping
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease an 8-inch pie plate or small oven-safe dish.
- Heat the olive oil in a skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until lightly browned, about 5 to 7 minutes. Remove from heat and let cool slightly.
- In a medium bowl, combine the softened cream cheese, mayonnaise, and sour cream until smooth.
- Stir in the Monterey Jack cheese, 1/2 cup of Cotija cheese, cilantro, lime juice, chili powder, smoked paprika, cumin, salt, and pepper. Mix well.
- Fold in the roasted corn kernels until they are evenly distributed throughout the mixture.
- Transfer the dip mixture to your prepared baking dish and spread it evenly.
- Sprinkle the remaining 1/4 cup of Cotija cheese over the top.
- Bake for 20 to 25 minutes, or until the dip is hot throughout and the cheese on top is lightly golden brown.
- Let the dip rest for 5 minutes before serving warm.
Notes
- Serve immediately with sturdy tortilla chips, corn chips, or vegetable sticks like bell pepper strips or jicama.
- For extra heat, add 1/2 teaspoon of cayenne pepper or one finely minced jalapeño (seeds removed) to the mixture.
- You can broil the dip for the last 1-2 minutes to get a darker brown top, watching carefully to prevent burning.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of dip
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 2
- Protein: 10
- Cholesterol: 55