Baked Elote Dip

Baked Elote Dip is the kind of dish that makes you feel like you’re at a summer street fair, no matter the season. I first fell in love with elote—grilled Mexican street corn slathered in creamy, tangy sauce—during a family trip years ago. The smoky char, the creamy coating, the zesty lime… it was pure magic. But let’s be honest, grilling corn cob by cob for a crowd isn’t always practical. That’s where this Baked Elote Dip comes in. It captures every bit of that authentic flavor in a warm, scoopable, shareable form. It’s the ultimate party hero, and I’m so excited to share it with you.

Baked Elote Dip Ingredients

This Baked Elote Dip recipe uses simple ingredients that come together to create something truly special. Here’s what you’ll need:

• 4 cups corn kernels (fresh, frozen and thawed, or canned and drained)
• 1 cup mayonnaise (for a lighter version, Greek yogurt works beautifully)
• 1 cup sour cream (or Mexican crema for authenticity)
• 1 cup cotija cheese, crumbled (feta is a good substitute if needed)
• 1/2 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeds removed and finely diced (adjust for heat preference)
• 2 cloves garlic, minced
• 1 teaspoon chili powder, plus more for garnish
• 1/2 teaspoon smoked paprika
• Juice of 1 large lime
• Salt and black pepper to taste

Baked Elote Dip Timing

• Prep time: 15 minutes
• Cook time: 20-25 minutes
• Total time: About 40 minutes

This recipe comes together in nearly half the time it would take to grill individual ears of corn for a group, making it a fantastic last-minute appetizer solution.

Making Your Baked Elote Dip

The process for this dip is wonderfully straightforward. It’s mostly mixing and baking, which means more time with your guests.

1. Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Grab a medium-sized mixing bowl.
2. Combine the Base: In the bowl, combine the mayonnaise, sour cream, minced garlic, chili powder, smoked paprika, lime juice, salt, and pepper. Stir until everything is smooth and well-incorporated.
3. Add the Good Stuff: Fold in the corn kernels, crumbled cotija cheese, red onion, cilantro, and diced jalapeño. Be gentle but thorough—you want every bite to have a bit of everything. If you love a bit of crunch, try serving this with our Irresistibly Crispy Cheesy Corn Fritters on the side.
4. Transfer and Bake: Pour the mixture into a greased or parchment-lined oven-safe baking dish. A 9-inch cast-iron skillet or a 1.5-quart casserole dish works perfectly. Smooth the top with a spatula.
5. Bake to Bubbly Perfection: Bake for 20-25 minutes, or until the edges are bubbly and the top is lightly golden. For a more browned, cheesy top, you can broil for the last 1-2 minutes, but watch it closely!
6. Garnish and Serve: Remove from the oven and let it rest for 5 minutes. This allows it to set slightly. Garnish with extra crumbled cotija, a sprinkle of chili powder, and fresh cilantro. Serve immediately while warm and gooey.

Baked Elote Dip Nutrition

A standard serving (about 1/4 cup) provides approximately 180 calories, with 14g of fat, 12g of carbohydrates, 2g of fiber, and 5g of protein. Corn is a good source of fiber and antioxidants, while the dairy ingredients offer calcium and protein.

Equipment for Baked Elote Dip

You don’t need any fancy tools for this recipe. A medium mixing bowl, a spatula, and a standard 9-inch baking dish or oven-safe skillet are all you need. A sharp knife and cutting board for prepping the fresh ingredients will make the process even smoother.

Why You’ll Love This Baked Elote Dip

• Incredibly Easy: It’s a simple mix-and-bake situation with no complicated techniques.
• Crowd-Pleasing Flavor: It has the perfect balance of creamy, tangy, smoky, and slightly spicy that appeals to almost everyone.
• Versatile Serving: Perfect with tortilla chips, but also great with sliced baguette, vegetable crudités, or even as a topping for grilled chicken or our hearty Crockpot Taco Casserole.
• Make-Ahead Friendly: You can assemble the dip a day in advance and just pop it in the oven when your guests arrive.

Healthier Baked Elote Dip Alternatives

This recipe is very adaptable to different dietary needs without sacrificing the classic elote taste.

• Lighter Version: Swap the mayonnaise for plain Greek yogurt and use light sour cream. The tanginess is a perfect match.
• Dairy-Free: Use vegan mayonnaise, a plant-based sour cream alternative, and a crumbly vegan feta or cotija-style cheese.
• Spicier Kick: Leave the seeds in your jalapeño or add a pinch of cayenne pepper to the mix.
• Extra Smoky: Use fire-roasted corn from a can or char your own corn in a dry skillet before adding it to the dip.

Serving Your Baked Elote Dip

This dip is the star of any appetizer spread. Serve it warm right out of the baking dish with a big bowl of sturdy tortilla chips for scooping. It also pairs wonderfully with crisp vegetable sticks like bell peppers and jicama. For a full meal, it makes a fantastic side to a Southwest Chicken Salad or served alongside other cheesy favorites like our Cheesy Ranch Potatoes and Smoked Sausage. For a festive touch, offer lime wedges and extra hot sauce on the side so guests can customize their own bite.

Common Baked Elote Dip Mistakes

Avoid these simple pitfalls for the best possible dip.

• Overbaking: The goal is a hot, bubbly dip, not a dry one. Pull it from the oven as soon as the edges are actively bubbling.
• Skipping the Rest: Letting the dip sit for 5 minutes after baking allows it to thicken up slightly, making it easier to scoop.
• Using Pre-Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly. For the creamiest texture, always crumble your own cotija or cheese substitute.
• Forgetting to Taste: Always taste the mixture before baking and adjust the salt, lime, or spice level to your preference.

Storing Your Baked Elote Dip

Leftovers? They won’t last long, but if you have them, store cooled dip in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish in a 350°F oven until warmed through. The dip can be assembled and stored unbaked in the fridge for up to 24 hours before baking; you may need to add a few extra minutes to the baking time since it will be cold. I do not recommend freezing this dip, as the dairy base can separate and become watery upon thawing.

Baked Elote Dip Final Thoughts

This Baked Elote Dip is more than just an appetizer; it’s a conversation starter, a taste of celebration, and a guaranteed way to make any gathering feel special. It’s as comforting as a Pumpkin Cheese Ball but with a vibrant, south-of-the-border twist. I hope this recipe becomes a new favorite in your home, bringing a little bit of street food magic to your table. I would love to hear how yours turns out. Let me know in the comments, and don’t forget to share your creations by tagging @Harmonymeal on Pinterest. Happy dipping

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Baked Elote Dip

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Baked Elote Dip is the kind of dish that makes you feel like you are at a summer street fair, no matter the season. This warm, scoopable, shareable dip captures every bit of authentic Mexican street corn flavor in an easy party appetizer.

• Author: Harmony
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings 1x
• Category: Appetizer
• Method: Baked
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 4 cups corn kernels (fresh, frozen and thawed, or canned and drained)
• 1 cup mayonnaise (for a lighter version, Greek yogurt works beautifully)
• 1 cup sour cream (or Mexican crema for authenticity)
• 1 cup cotija cheese, crumbled (feta is a good substitute if needed)
• 1/2 cup finely chopped red onion
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeds removed and finely diced (adjust for heat preference)
• 2 cloves garlic, minced
• 1 teaspoon chili powder, plus more for garnish
• 1/2 teaspoon smoked paprika
• Juice of 1 large lime
• Salt and black pepper to taste

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Instructions

1. Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Grab a medium-sized mixing bowl.
2. Combine the Base: In the bowl, combine the mayonnaise, sour cream, minced garlic, chili powder, smoked paprika, lime juice, salt, and pepper. Stir until everything is smooth and well-incorporated.
3. Add the Good Stuff: Fold in the corn kernels, crumbled cotija cheese, red onion, cilantro, and diced jalapeño. Be gentle but thorough—you want every bite to have a bit of everything.
4. Transfer and Bake: Pour the mixture into a greased or parchment-lined oven-safe baking dish. A 9-inch cast-iron skillet or a 1.5-quart casserole dish works perfectly. Smooth the top with a spatula.
5. Bake to Bubbly Perfection: Bake for 20-25 minutes, or until the edges are bubbly and the top is lightly golden. For a more browned, cheesy top, you can broil for the last 1-2 minutes, but watch it closely!
6. Garnish and Serve: Remove from the oven and let it rest for 5 minutes. This allows it to set slightly. Garnish with extra crumbled cotija, a sprinkle of chili powder, and fresh cilantro. Serve immediately while warm and gooey.

Notes

This dip is very adaptable to different dietary needs. For a lighter version, swap mayonnaise for Greek yogurt and use light sour cream. For dairy-free, use vegan alternatives. Always taste the mixture before baking and adjust seasoning. Do not freeze as the dairy base can separate. Store leftovers in refrigerator for up to 3 days.

Nutrition

• Serving Size: 1/4 cup
• Calories: 180
• Sugar: 3g
• Sodium: 280mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 20mg

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