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Baked Elote Dip

Creamy baked elote dip with crispy corn and melted cheese topping
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This Baked Elote Dip transforms the vibrant flavors of Mexican street corn into a warm, creamy, and shareable appetizer. It's a simple mix-and-bake recipe that results in a bubbly, cheesy dip perfect for scooping with tortilla chips. Ideal for game day or any gathering, it's a guaranteed crowd-pleaser that comes together in about 30 minutes.

Ingredients

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

Instructions

  1. Preheat oven to 375°F (190°C). If using fresh corn, cut kernels from cobs. For canned or frozen corn, drain thoroughly and pat dry with paper towels.
  2. In a large mixing bowl, combine Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, smoked paprika, and cumin. Stir until smooth.
  3. Add the corn, red onion, jalapeño, cilantro, 1 cup of Monterey Jack cheese, and all of the cotija cheese to the bowl. Gently fold everything together until evenly mixed. Season with salt and pepper.
  4. Transfer the mixture to a greased 9-inch baking dish or oven-safe skillet. Sprinkle the remaining 1/2 cup of Monterey Jack cheese evenly over the top.
  5. Bake for 15-20 minutes, until the cheese is melted, bubbly, and the edges are lightly golden.
  6. Let the dip rest for 5 minutes to set. Garnish with extra cilantro and a dusting of chili powder before serving warm.

Notes

For a lighter version, replace mayonnaise with additional Greek yogurt. Ensure corn is well-drained to prevent a watery dip. Can be assembled a day ahead and baked just before serving.

Nutrition

Find it online: https://www.stacksipsnack.com/baked-elote-dip-2/