Description
Baked Elote Dip is a mouthwatering appetizer that combines creamy, cheesy goodness with sweet corn, zesty lime, and a hint of chili powder. This crowd-pleaser is perfect for any occasion, whether it’s game day or a casual gathering. With its irresistible aroma and vibrant toppings, every bite transports you to summer barbecues filled with laughter and joy. Serve it warm alongside tortilla chips or fresh veggies for the ultimate dipping experience that will leave everyone wanting more.
Ingredients
- 1 cup corn kernels (fresh or frozen)
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chili powder
- 1 cup cheddar cheese (shredded)
- 1/4 cup cotija cheese (crumbled)
- 1/4 cup cilantro (chopped)
- Tortilla chips (for serving)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine corn kernels, cream cheese, sour cream, mayonnaise, lime juice, chili powder, and half of the cheddar cheese. Mix until creamy and well blended.
- Transfer the mixture to a greased baking dish and evenly spread it out.
- Top with remaining cheddar cheese and crumbled cotija cheese.
- Bake for 25-30 minutes until bubbling and golden on top.
- Remove from the oven and sprinkle with chopped cilantro before serving with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 210
- Sugar: 3g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: For enhanced sweetness, consider roasting the corn before mixing. Customize the dip by adding spices like cayenne for extra heat or substituting cream cheese with Greek yogurt for a tangy twist. Store leftovers in an airtight container in the fridge; reheat at 350°F until warm.