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Baked Elote Dip

Creamy baked elote dip with cotija cheese and tortilla chips.
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This creamy, cheesy Baked Elote Dip captures all the vibrant flavors of Mexican street corn in an easy, shareable appetizer that's perfect for parties or cozy nights in.

Ingredients

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  • 4 cups corn kernels (fresh, frozen, or canned)
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup cotija cheese, crumbled (plus more for topping)
  • 1/2 cup shredded Monterey Jack or pepper jack cheese
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 jalapeño, seeds removed and finely diced
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Juice of 1 lime
  • Salt and black pepper to taste

Instructions

  1. Prepare your corn by grilling fresh corn for smoky flavor or thawing frozen corn and patting dry
  2. In a large mixing bowl, combine mayonnaise, sour cream, minced garlic, lime juice, chili powder, smoked paprika, and cumin. Stir until smooth
  3. Fold in corn, red onion, jalapeño, cilantro, cotija cheese, and shredded Monterey Jack. Season with salt and pepper
  4. Transfer mixture to a greased baking dish and sprinkle with extra cheese
  5. Bake at 375°F for 20-25 minutes until edges are bubbly and top is golden
  6. Garnish with more cotija, chopped cilantro, and chili powder. Serve warm with tortilla chips

Notes

For best results, pat thawed frozen or canned corn dry to prevent watery dip. Greek yogurt can substitute for sour cream. Feta works if cotija is unavailable. Adjust jalapeño seeds for desired spice level.

Nutrition

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