This Baked Elote Dip is lightened up, so it’s not quite the traditional Mexican dip. But it’s still just as delicious!
Baked Elote Dip
This dip is decadent and delicious, but the best part is that it has been lightened up! So you can eat more and not feel quite as guilty about it. The flavors in this baked elote dip are bold and unique. It would be a great dip to make for a Game Day or a happy hour with friends.
This recipe comes from our friend Gina Holmolka’s Skinnytaste Simple cookbook (her latest book!) We love this book for the simplicity of the recipes. They all call for very few ingredients, and they are easy to make recipes. We have all of Gina’s cookbooks, and this newest one is one that you must have. It’s awesome!
Here are a few of the family-friendly recipes in the book that we want to make:
- Peanut Butter Banana Berry Pancake Roll-Ups
- Air Fryer Mini Arancini Bites
- Sheet Pan Tomato Soup with Grilled Cheese Croutons
- Chicken Soup with Yogurt-Chive Dumplings
- The Juiciest Italian Turkey Fried Meatballs
- Hasselback Feta Chicken Bake
- Instant Pot Spaghetti Rings with Beef
- Skillet Cornbread with Zucchini
- Cinnamon Apple Tarte Tatin
- Flourless Sea Salt Brownies
🛒Ingredients Needed:
- extra virgin olive oil
- whole scallions
- corn
- Tajin seasoning
- lowfat cream cheese
- light sour cream
- Cotija cheese
- fresh cilantro
✏️ How to Make Baked Elote Dip:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
-
Adjust an oven rack in the center and another 6-inches from the broiler, and preheat to 350℉.
-
In a 10-inch ovenproof skillet or cast iron skillet, heat the olive oil over medium heat. Set aside 2 tablespoons of the scallion greens for garnish. Add the white and light-green parts to the skillet along with ¼ teaspoon kosher salt and cook until softened, 2 to 3 minutes.
-
Add the corn and seasoning. Continue to sauté until the corn starts to soften, 3 to 5 minutes. Add the cream cheese and stir until it is fully incorporated.
-
Remove the pan from heat and fold in the sour cream along with ¾ cup of the Cotija. Transfer to the oven and bake until the edges start to bubble and brown, 10 to 12 minutes.
-
Carefully remove the pan from the oven and preheat the broiler. Sprinkle the remaining 1 cup cheese over the top and transfer to the rack under the broiler. Broil until browned (watch carefully so it doesn’t burn), 2 to 3 minutes.
Sprinkle the reserved scallion greens and some cilantro over the top. Serve immediately.
➡️ Tips and Substitutions:
- Fresh or frozen corn may be used for this recipe. Fresh is wonderful when in season, but frozen is a perfectly acceptable substitute.
- If you have access to a Trader Joe’s, pick up the Everything But the Elote Seasoning Blend to use in place of the Tajin seasoning. Otherwise, look for the Tajin in the Latin products section of your regular market.
- You may use full fat cream cheese and sour cream if you don’t have a desire to make this a lighter dip.
- If you don’t care for cilantro, it’s okay to leave it out of the recipe.
✔️ What to serve with Baked Elote Dip:
This is a perfectly amazing dip to serve on its own with tortilla chips. But it’s delicious to sip on a Mexican beer or some ranch water while enjoying it too.
❤️ What I Love About This Recipe:
- It’s so good that it’s addicting. You won’t be able to stop eating at just a chip or two!
- I love that it’s lightened up, and we don’t have to feel so piggy about chowing down.
- It’s a good excuse to get out our cast iron pan. That keeps the dip nice and toasty.
Favorite Appetizer Dip Recipes:
- Buffalo Chicken Dip
- Caramelized Onion Dip
- Clam Dip
- Best Taco Dip
- Cheesy Lemon Rosemary Artichoke Dip
Baked Elote Dip
This Mexican cheesy skillet dip is the best ooey gooey appetizer! The recipe comes from Skinnytaste Simple by Gina Holmolka.
Ingredients
- 1 teaspoon extra virgin olive oil
- 6 whole scallions, thinly sliced (dark green portion kept separate)
- 16 ounces frozen corn kernels (or 3 cups fresh)
- 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)
- chopped fresh cilantro, for garnish
Instructions
- Adjust an oven rack in the center and another 6-inches from the broiler, and preheat to 350℉.
- In a 10-inch ovenproof skillet or cast iron skillet, heat the olive oil over medium heat. Set aside 2 tablespoons of the scallion greens for garnish. Add the white and light-green parts to the skillet along with ¼ teaspoon kosher salt and cook until softened, 2 to 3 minutes.
- Add the corn and seasoning. Continue to saute until the corn starts to soften, 3 to 5 minutes. Add the cream cheese and stir until it is fully incorporated.
- Remove the pan from heat and fold in the sour cream along with ¾ cup of the Cotija. Transfer to the oven and bake until the edges start to bubble and brown, 10 to 12 minutes.
- Carefully remove the pan from the oven and preheat the broiler. Sprinkle the remaining 1 cup cheese over the top and transfer to the rack under the broiler. Broil until browned (watch carefully so it doesn't burn), 2 to 3 minutes.
- Remove the pan from the oven and sprinkle the reserved scallion greens and some cilantro over the top. Serve immediately.
Notes
- Serving size of 1/3 cup does not include chips.
Nutrition
Serving: 1serving (1/3 cup)Calories: 132kcalCarbohydrates: 12gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 26mgSodium: 272mgPotassium: 159mgFiber: 1gSugar: 3gVitamin A: 299IUVitamin C: 3mgCalcium: 132mgIron: 1mg
Tried this recipe?Let us know how it was!