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
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