What is baked elote dip made of?

Baked elote dip typically features roasted or canned corn, mixed with a creamy base of mayonnaise, sour cream (or Mexican crema), crumbled cotija cheese, chili powder, fresh cilantro, and lime juice. Some recipes include jalapeu00f1os or other spices for added flavor.

How long does baked elote dip last in the fridge?

Properly stored in an airtight container, baked elote dip can last for 3-4 days in the refrigerator. Beyond this, the quality and freshness may diminish.

What do you eat with baked elote dip?

Baked elote dip is excellent with tortilla chips, Fritos, or sturdy crackers. It can also be served as a side dish, spooned over tacos, quesadillas, or grilled meats, or used as a spread for sandwiches.

Can baked elote dip be made ahead of time?

Yes, baked elote dip can be prepared ahead. You can mix all the ingredients (except perhaps a final garnish of cilantro or cotija) and refrigerate it for up to 24 hours. Bake just before serving for the best warm, melty experience.

What is the difference between esquites and elote?

Elote refers to grilled corn on the cob, typically slathered with mayonnaise, cotija cheese, chili powder, and lime. Esquites is essentially elote u003cemu003eoff the cobu003c/emu003e, served in a cup or bowl, often with the same creamy, spicy, and tangy toppings. Baked elote dip is a spin on esquites.

How do you reheat baked elote dip?

To reheat baked elote dip, place it in an oven-safe dish and bake at 300-325u00b0F (150-160u00b0C) until warmed through and bubbly, usually 15-20 minutes. You can also microwave individual portions, stirring occasionally. Add a splash of milk or cream if it seems too dry.

Baked Elote Dip: The Ultimate Creamy Mexican Street Corn Dip 2025

Name: Baked Elote Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 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

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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

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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

Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Grab a medium-sized mixing bowl.
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.
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.
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.
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!
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

Find it online: https://harmonymeal.com/baked-elote-dip/