Description
A cheesy, spicy, corn-packed baked dip perfect for football tailgates and parties. This creamy baked elote dip combines smoky roasted corn, creamy cheeses, lime, and a hint of chili powder for an irresistible snack.
Ingredients
Scale
- 3 cups roasted corn kernels (fresh off the cob or thawed frozen)
- 8 oz cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 cup queso fresco or Cotija cheese, crumbled
- 1 cup shredded Monterey Jack or mozzarella cheese
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch oven-safe baking dish with butter or non-stick spray.
- If using fresh corn, shuck and roast kernels in a hot skillet or under the broiler until charred spots appear, about 5-7 minutes. If using frozen corn, thaw and drain well.
- In a large mixing bowl, combine softened cream cheese, mayonnaise, and sour cream. Mix until smooth and creamy.
- Stir in fresh lime juice, minced garlic, chili powder, smoked paprika, salt, and pepper until evenly distributed.
- Fold in roasted corn, half of the crumbled queso fresco, and shredded Monterey Jack cheese until well combined.
- Spoon mixture into prepared baking dish and spread evenly. Sprinkle remaining queso fresco on top.
- Bake for 20-25 minutes until bubbly and cheese on top is slightly golden.
- Remove from oven and let cool for about 5 minutes. Garnish with chopped fresh cilantro.
- Serve warm with tortilla chips, sliced bell peppers, or crunchy veggies.
Notes
Roasting the corn adds smoky charred flavor that makes the dip special. Use softened cream cheese for smooth texture. Fresh lime juice is essential for brightness. Let dip rest before serving to set slightly. For extra crispy edges, broil for last 2 minutes watching carefully. Can prep ahead and bake on game day. If dip is too thick, stir in a splash of milk before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 280
- Fat: 20
- Carbohydrates: 18
- Fiber: 2
- Protein: 9
Keywords: elote dip, baked dip, creamy dip, football snack, tailgate recipe, cheesy corn dip, Mexican appetizer