Description
This Baked Elote Dip is a creamy, cheesy Mexican-inspired appetizer that captures the flavors of traditional street corn. Made with sautéed corn, scallions, cream cheese, sour cream, and Cotija cheese, it's baked until bubbly and broiled to a beautiful golden top, then garnished with fresh scallions and cilantro. Perfect for sharing at parties or family gatherings.
Ingredients
Vegetables and Garnishes
- 6 whole scallions, thinly sliced (dark green portions kept separate)
- chopped fresh cilantro, for garnish
Main Ingredients
- 1 teaspoon extra virgin olive oil
- 16 ounces frozen corn kernels (or 3 cups fresh corn kernels)
- 1 teaspoon Tajin or Trader Joe's Everything but the Elote Seasoning Blend
- 4 ounces ⅓-less-fat cream cheese
- ¼ cup light sour cream
- 7 ounces Cotija cheese, grated (1¾ cups)
- ¼ teaspoon kosher salt
Instructions
- Preheat Oven and Prepare Racks: Adjust an oven rack to the center and another about 6 inches from the broiler, then preheat your oven to 350℉. This setting allows for both baking and broiling steps in the recipe.
- Sauté Scallions: In a 10-inch ovenproof or cast iron skillet, heat the olive oil over medium heat. Reserve 2 tablespoons of the dark green scallion parts for garnish. Add the white and light-green parts along with ¼ teaspoon kosher salt, and sauté until softened, about 2 to 3 minutes.
- Add Corn and Seasoning: Stir in the corn kernels and Tajin (or Everything but the Elote seasoning). Continue sautéing until the corn softens and warms through, about 3 to 5 minutes. Then add the cream cheese, stirring until fully melted and incorporated.
- Mix in Sour Cream and Part of the Cheese: Remove the skillet from heat and fold in the light sour cream and ¾ cup of the grated Cotija cheese. This mixture creates a creamy base for the dip.
- Bake the Dip: Transfer the skillet to the preheated oven and bake until the edges start to bubble and turn golden brown, approximately 10 to 12 minutes.
- Broil for a Golden Top: 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, watching carefully to avoid burning. The cheese should become beautifully browned and bubbly.
- Garnish and Serve: Take the skillet out of the oven, sprinkle reserved scallion greens and chopped cilantro on top, and serve immediately while warm and gooey.
Notes
- Use fresh corn if available for the best texture and flavor, but frozen works well too.
- Substitute Cotija cheese with feta cheese if unavailable, though flavor will be slightly different.
- Keep a close eye during the broiling step to prevent burning the cheese topping.
- This dip pairs excellently with tortilla chips, pita, or fresh vegetable sticks.
- For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeño into the sauté step.
