Baked Elote Dip

There’s something magical about a hot, bubbly skillet dip coming out of the oven. It makes everyone suddenly appear in the kitchen like they heard a dinner bell. This Baked Elote Dip has all the creamy, cheesy, tangy flavor of Mexican street corn, but in an easy scoopable form that’s perfect for parties, game day, or a Friday night snack dinner.

It’s simple, comforting, and made with ingredients you can find easily. Frozen corn keeps it quick, Cotija brings that salty bite, and a little Tajin or Everything but the Elote seasoning gives it that fun, zesty kick.

Why You’ll Love This Baked Elote Dip

• Quick & Easy: Ready in about 25 minutes with very little prep.
• Big Flavor: Creamy, cheesy, tangy, and a little smoky-spicy.
• Party Perfect: Serve it right in the skillet for easy entertaining.
• Simple Ingredients: Frozen corn, scallions, cream cheese, sour cream, and Cotija do the heavy lifting.
• Customizable: Add jalapeños, lime, cilantro, or extra seasoning to make it your own.
• Family-Friendly: Mild enough for most eaters, but easy to spice up.

Ingredients You’ll Need

• Olive oil: Just enough to sauté the scallions and help bring out their flavor.
• Scallions: Use the white and light-green parts in the dip, then save the dark green tops for garnish.
• Frozen corn kernels: Easy, convenient, and perfect for this recipe. Fresh corn also works beautifully when it’s in season.
• Tajin or Everything but the Elote seasoning: Adds that zesty, savory street-corn flavor.
• Reduced-fat cream cheese: Makes the dip creamy and rich without feeling too heavy.
• Light sour cream: Adds tang and helps create a smooth, scoopable texture.
• Cotija cheese: Salty, crumbly, and delicious. It melts into the dip and browns beautifully on top.
• Fresh cilantro: Optional, but lovely for a fresh, colorful finish.

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Baked Elote Dip

1. Preheat the oven.
   Adjust one oven rack to the center and another about 6 inches from the broiler. Preheat your oven to 350°F.
2. Cook the scallions.
   In a 10-inch ovenproof skillet or cast iron skillet, heat 1 teaspoon olive oil over medium heat. Set aside 2 tablespoons of the dark green scallion tops for garnish. Add the white and light-green scallion parts with ¼ teaspoon kosher salt. Cook for 2 to 3 minutes, until softened.
3. Add the corn and seasoning.
   Stir in 16 ounces frozen corn kernels and 1 teaspoon Tajin or Everything but the Elote seasoning. Sauté for 3 to 5 minutes, until the corn begins to soften.
4. Make it creamy.
   Add 4 ounces reduced-fat cream cheese and stir until fully melted and incorporated. This is where the dip starts looking dangerously snackable.
5. Add sour cream and Cotija.
   Remove the skillet from the heat. Fold in ¼ cup light sour cream and ¾ cup grated Cotija cheese.
6. Bake.
   Transfer the skillet to the oven and bake for 10 to 12 minutes, until the edges are bubbling and lightly browned.
7. Broil the top.
   Carefully remove the skillet and turn on the broiler. Sprinkle the remaining 1 cup Cotija over the top. Place the skillet on the upper rack and broil for 2 to 3 minutes, watching closely so it doesn’t burn.
8. Garnish and serve.
   Sprinkle with reserved scallion greens and cilantro. Serve immediately with tortilla chips, crackers, or fresh veggies.

Helpful Tips

Watch the broiler like it owes you money. Cotija can go from beautifully browned to “oops” very quickly.

Use an ovenproof skillet if you have one. Cast iron is perfect because it holds heat well and makes the edges extra bubbly. No ovenproof skillet? Transfer the mixture to a small baking dish before baking.

Don’t skip the garnish. The scallion greens and cilantro add freshness that balances the creamy, cheesy dip.

If your corn releases extra liquid, let it cook a minute or two longer before adding the cream cheese. You want creamy dip, not corn soup.

Variations and Substitutions

• For a spicier Baked Elote Dip, add minced jalapeño or a pinch of cayenne with the corn. You can also drizzle hot sauce over the top before serving.
• For extra tang, squeeze fresh lime juice over the finished dip. It brightens everything up.
• No Cotija? Try feta or queso fresco. Feta is saltier and sharper, while queso fresco is milder.
• Want it richer? Use full-fat cream cheese and sour cream. Want it lighter? Stick with the reduced-fat cream cheese and light sour cream listed here.
• You can also stir in shredded chicken, black beans, or diced roasted peppers to make it heartier.

Storage and Reheating

• Store leftover Baked Elote Dip in an airtight container in the refrigerator for up to 3 days.
• To reheat, warm it in a 350°F oven until hot and bubbly, or microwave individual portions in short bursts, stirring between each one.
• Freezing isn’t my favorite for this recipe because creamy dips can separate after thawing. It’s best enjoyed fresh or refrigerated for a few days.

FAQs About Baked Elote Dip

One Last Bite Before You Go

This Baked Elote Dip is creamy, cheesy, cozy, and just plain fun to eat. It’s one of those recipes that feels special without asking much from you, which is my favorite kind of kitchen magic.

Make it for your next gathering, movie night, or snacky dinner, and don’t be surprised when the skillet gets scraped clean.

More Recipes You’ll Love

If you enjoyed this creamy Baked Elote Dip, here are a few more reader-favorite recipes that pair perfectly with it or bring those same bold, crowd-pleasing flavors to your table:

• Looking for another irresistible corn-based appetizer? Try this Cowboy Corn Dip. It’s packed with sweet corn, creamy ingredients, and plenty of flavor that’s perfect for parties and potlucks.
• Turn your favorite street corn flavors into a complete meal with this Mexican Street Corn and Shrimp recipe. It’s fresh, satisfying, and makes a delicious dinner option.
• Need a refreshing side dish? This Corn and Black Bean Salad with Mexican Vinaigrette is loaded with vibrant flavors and pairs wonderfully with grilled meats, tacos, and summer gatherings.
• If you’re a fan of warm, cheesy dips, don’t miss this Baked Goat Cheese Bruschetta Dip. It’s another easy appetizer that’s always a hit when entertaining family and friends.

Thank you for stopping by and spending some time in my kitchen today! If you give this Baked Elote Dip a try, I’d love to hear what you think. Leave a comment below and don’t forget to rate the recipe with ⭐⭐⭐⭐⭐ stars—your reviews help other readers discover their next favorite recipe!

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