Baked Elote Dip

The key to a dip that’s creamy but not greasy lies in draining the corn well and using full-fat Greek yogurt for stability. This technique ensures your Baked Elote Dip has the perfect scoopable texture every time. I learned this the hard way, after one too many game day dips that separated into a sad, oily puddle. This version is different. It’s the cozy, crowd-pleasing answer to the classic street corn, transformed into a warm, shareable dish that feels like a hug in a baking dish.

Picture this: a chilly Sunday, the game is on, and your kitchen is filled with the incredible smell of roasting corn and spices. That’s the magic of this Baked Elote Dip. It takes the vibrant, tangy flavors of elote—the beloved Mexican street food—and bakes them into a bubbly, cheesy masterpiece perfect for scooping with tortilla chips or warm pita. It’s comfort food, made easy, turning simple ingredients into a centerpiece that disappears faster than you can make it. Regular kitchen, regular time, great results.

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Ingredients List for Baked Elote Dip

This Baked Elote Dip recipe is all about building layers of flavor with accessible ingredients. You likely have most of these in your pantry right now. The beauty is in the balance: sweet corn, creamy dairy, bright lime, and smoky spices.

• 3 cups corn kernels (about 4 ears fresh or two 15-oz cans, well-drained)
• 1 cup full-fat plain Greek yogurt (sour cream works too)
• 1 cup mayonnaise
• 1 ½ cups shredded Monterey Jack cheese, divided
• 1 cup crumbled cotija cheese (feta is a fine substitute)
• ½ cup finely chopped red onion
• ⅓ cup chopped fresh cilantro, plus more for garnish
• 2-3 jalapeños, seeds removed and finely diced (adjust for heat)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• Juice of 1 large lime (about 2 tablespoons)
• Salt and black pepper to taste

Smart Swaps & Notes:
For a lighter version, swap the mayo for more Greek yogurt. No cotija? Feta adds a similar salty tang. If you’re making this for a crowd that loves best game day dips with a kick, leave the jalapeño seeds in. For a dairy-free twist, use a plant-based cream cheese and shredded cheese blend.

Timing for Baked Elote Dip

This recipe is famously quick, which is why it’s a star for last-minute gatherings. From fridge to table in under 30 minutes.

• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes

That’s nearly 50% faster than many baked appetizers, giving you more time with your guests and less time prepping.

Step-by-Step Instructions

Making this dip is a simple mix-and-bake affair. Follow these steps for a perfectly creamy, golden-brown Baked Elote Dip every single time.

1. Prep Your Corn & Oven
If using fresh corn, cut the kernels from the cobs. For canned or frozen corn, ensure it’s thoroughly drained and patted dry—this is the secret to avoiding a watery dip. Preheat your oven to 375°F (190°C).

2. Combine the Base
In a large mixing bowl, stir together the Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, smoked paprika, and cumin. Mix until smooth and fully combined. This creamy base is what gives the Baked Elote Dip its luxurious texture.

3. Fold in the Goodies
Add the corn, red onion, chopped jalapeño, cilantro, 1 cup of the Monterey Jack cheese, and all of the crumbled cotija cheese to the bowl. Gently fold everything together until evenly distributed. Season generously with salt and pepper. Taste and adjust—maybe a pinch more lime or smoked paprika.

4. Bake to Perfection
Transfer the mixture to a greased 9-inch oven-safe dish or cast-iron skillet. Sprinkle the remaining ½ cup of Monterey Jack cheese evenly over the top. Bake for 15-20 minutes, until the cheese is melted, bubbly, and the edges are just starting to turn a light golden brown.

5. Garnish and Serve
Remove the Baked Elote Dip from the oven. Let it sit for 5 minutes—this helps it set for better scooping. Garnish with extra cilantro, a dusting of chili powder, and a squeeze of fresh lime juice right before serving.

Nutritional Information

A serving of this hearty dip (about ¼ cup) provides rich flavor and satisfaction. Note: Nutritional values are approximate.

• Calories: ~180
• Protein: 6g
• Carbohydrates: 8g
• Fat: 14g
• Key Notes: Corn offers fiber and vitamins like B6, while Greek yogurt adds protein and probiotics. Using full-fat dairy helps create a stable, creamy emulsion that makes this Baked Elote Dip so scoopable.

Equipment Needed

You don’t need any fancy tools for this Baked Elote Dip. A regular kitchen setup is perfect.

• A large mixing bowl
• A 9-inch baking dish, oven-safe skillet, or pie plate
• A rubber spatula or wooden spoon
• Measuring cups and spoons
• A sharp knife and cutting board

That’s it. No special equipment, just simple tools for a fantastic result.

Why You’ll Love This Recipe

This Baked Elote Dip checks every box for a perfect, stress-free appetizer.

1. Maximum Flavor, Minimal Effort. It’s a simple dump-and-stir situation that bakes into something spectacular. No complicated techniques, just great taste.
2. The Ultimate Crowd-Pleaser. It appeals to almost everyone—creamy, cheesy, a little smoky, and just tangy enough. It consistently disappears first from the snack table.
3. Incredibly Versatile. Serve it hot, warm, or even at room temperature. It pairs with chips, veggies, bread, or as a topping for grilled chicken or fish.
4. Perfect for Make-Ahead. You can assemble the entire dip a day in advance, cover it, refrigerate, and just pop it in the oven when your guests arrive. Food that feels like home shouldn’t be stressful.

Healthier Alternatives for the Recipe

Want to lighten up this Baked Elote Dip without losing its soul? Here are easy swaps that work.

• Lighter Creaminess: Replace the mayonnaise entirely with additional full-fat Greek yogurt. The tang is fantastic and it cuts the fat significantly.
• Boost the Veggies: Stir in a cup of finely chopped spinach or roasted poblano peppers for extra nutrients and color.
• Reduce Sodium: Use low-sodium cotija or feta, and be mindful of adding extra salt until after you’ve tasted the mixed base.
• High-Protein Twist: Add a can of rinsed black beans or diced, cooked chicken breast to the mix before baking for a more substantial, protein-packed dip.

Serving Suggestions

This Baked Elote Dip is a star on its own, but the right accompaniments make it a full experience.

• The Classic Scoop: Thick, sturdy tortilla chips are the MVP. For a fun twist, try plantain chips or crispy wonton strips.
• Veggie Platter: Offer a platter of chilled, crunchy vegetables like bell pepper strips, jicama, cucumber rounds, and carrot sticks. It’s a great way to balance the richness and caters to those looking for healthy game day dips.
• For a Heartier Spread: Serve alongside other warm favorites like my Jalapeno Popper Dip or a pot of Queso Blanco Dip for the ultimate dipper’s paradise.
• Don’t Forget the Garnish: A final sprinkle of extra cotija, chopped cilantro, a drizzle of hot sauce or crema, and always, always extra lime wedges on the side.

Common Mistakes to Avoid

A few simple tips will guarantee your Baked Elote Dip is flawless.

1. Skipping the Corn Drain. This is the #1 reason for a watery dip. Whether using canned, frozen, or fresh corn, take a minute to pat it dry with a paper towel. Your dip’s texture depends on it.
2. Overbaking. You want the cheese melted and bubbly, not browned and crusty over the entire surface. Pull it when the edges are just getting golden and the center is hot. It will continue to set as it rests.
3. Using Pre-Shredded Cheese Only. While convenient, pre-shredded cheese has anti-caking agents that can make your sauce less smooth. For the ultimate creamy melt, shred your own Monterey Jack. The cotija, however, is meant to be crumbly.
4. Forgetting the Acid. The lime juice is non-negotiable. It cuts through the richness of the mayo and cheese, brightening all the other flavors. Taste your mix before baking and don’t be shy with it.

Storing Tips for the Recipe

This Baked Elote Dip makes fantastic leftovers, if you’re lucky enough to have any.

• Refrigerating: Cool the dip completely, then transfer to an airtight container. It will keep well in the fridge for 3-4 days.
• Reheating: The best way to reheat is in the oven at 350°F until warmed through. You can also use the microwave in 30-second intervals, stirring in between. Add a small splash of milk or lime juice if it seems a bit thick.
• Freezing: I don’t recommend freezing the fully assembled and baked dip, as the dairy can separate upon thawing. However, you can freeze the uncooked mixture (without the cheese topping) for up to a month. Thaw overnight in the fridge, top with cheese, and bake as directed.

Conclusion

This Baked Elote Dip is more than just another appetizer; it’s a guaranteed way to bring people together. Simple ingredients, warm memories. It captures all the joy of street food and translates it into a cozy, shareable dish perfect for game day, potlucks, or even a fun weeknight dinner.

It’s forgiving, flexible, and deeply satisfying. Once you try it, you’ll understand why it’s a permanent fixture in my rotation of best game day dips. For more crowd-pleasing ideas, check out my Creamy Jalapeno Popper Dip for another spicy, cheesy favorite, or this Addictive Hot Corn Dip for a different take on a corn-based classic.

I’d love to hear how your Baked Elote Dip turns out. Did you add an extra jalapeño? Try it with black beans? Let me know in the comments below, and don’t forget to tag @StackSipSnack on Pinterest so I can see your delicious creation. Happy dipping.

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