Cheesy Elote Dip
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This delicious Elote Dip recipe is a super simple dip you can easily make for a big crowd.
I saw this dip all over social media last summer, but what inspired me to put my spin on this dip was during one of our friend’s gatherings. I was topping my cheese quesadilla with corn, cheese, and sour cream. Ever since that night, I knew I had to give this recipe a go!
The great thing about this recipe is that it only takes about 5 minutes to put all the ingredients together and refrigerate it until you are ready to bake it before serving.
What is Elote?
This is a classic Mexican street food of charred corn on the cob smothered in mayonnaise, cotija cheese, lime, chili powder, and hot sauce for an extra kick.
Equipment and Tools:
–Baking dish or Cast iron
Elote Dip Ingredients:
-Preferably corn on the cob, but since it is not in season now, I used canned corn (whole kernel corn)
-Cream cheese
-Sour cream
-Cotija cheese
-Jalapeno (either raw or pickled jalapeno)
-Chipotle Salsa Crema (Herdez brand) or your favorite hot sauce.
-Chili lime seasoning, feel free to use chili or tajin. If you want the seasoning that I used -> (BUY IT HERE)
-Cilantro
-Shredded cheese (optional, but recommended for extra flavor)
How To Make Elote Dip?
-Drain and rinse the canned corn.
-This is optional, but I highly recommend this step if you have time. Next, spray some cooking oil in a hot skillet and saute the corn. This ensures the corn is not too watery when mixed in with the creamy component.
-Rough chop the pickled jalapeno.
-Mix everything in a bowl
-Season in layers, and make sure you taste and adjust to your liking. Need more creaminess, add sour cream or mayo. More heat, add more jalapeno, etc.
-Cover and refrigerate if not ready to serve yet,
-When ready to serve, transfer the elote dip mixture to an oven-safe pan or baking dish. (DeBuyer Carbon Steel Pan) or (Staub Baking Dish).
-Bake and serve!
FYI: the great thing about this dip is that you do not have to bake the dip. It is good hot or cold, regardless of your preference, this will taste amazing!
-Make sure you refrigerate any leftovers with a sealed container and consume them within 2-4 days. (Food Storage With Lid)
How to Serve Elote Dip?
-You can serve this with tortilla chips, pita chips, cucumber slices, mini peppers, and even baguette slices.
Easy Elote Dip
Equipment
- Mixing Bowl
- Spatula
- Baking dish or Cast iron
Ingredients
- 2 cans Whole kernel Corn (low sodium)
- 8 oz Whipped Cream cheese
- 1/2 cup Sour cream (or mayo)
- 3 Tbsp Chipotle Salsa Crema (or your favorite hot sauce)
- 1 cup Shredded Cheese (Mexican Style 4 cheese)
- 1 Tbsp Chili Lime Seasoning
- 1/2 cup Pickled Jalapeno (Use raw jalapeno pepper for extra heat)
- 3 Tbsp Cotija cheese (for garnish)
- 1/4 cup Cilantro
Serve with
- Tortilla Chips
- Baguette
- Cucumber slices
- Pita Chips
Instructions
- Preheat oven to 350F
- Drain and rinse the canned corn.
- This is optional, but I highly recommend this step if you have time. Next, spray some cooking oil in a hot skillet and saute the corn. This ensures the corn is not too watery when mixed with the creamy component.
- Rough chop the jalapeno peppers and cilantro.
- In a bowl, add the whipped cream cheese, sour cream, chipotle crema, chili lime seasoning, shredded cheese, cilantro and jalapeno. Then mix in the corn. Top with cotija cheese.
Cold Serving
- Serve and Enjoy!
Hot Serving
- Spray a baking dish or cast iron with cooking spray, add the corn mixture, and sprinkle more shredded cheese if desired.
- Bake for 18-25 minutes or until the elote dip is hot and bubbly.
- Garnish with cotija cheese, and serve immediately and ENJOY!