Description
Baked Elote Dip is a creamy and cheesy sensation that brings the flavors of summer barbecues right to your table. This delightful dip combines sweet corn, tangy lime, and a hint of spice for a mouthwatering experience that will have everyone coming back for more. Perfect for game day or cozy movie nights, this dish is incredibly easy to prepare and is sure to be the star of any gathering.
Ingredients
Scale
- 2 cups fresh corn (about 3 ears) or 1 cup frozen corn
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled Cotija cheese
- Juice of 1 lime
- 1 tsp chili powder (adjust for heat)
- 1/4 cup fresh cilantro, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- If using fresh corn, grill or boil until tender, then cut kernels off the cob. For frozen corn, thaw quickly in hot water.
- In a large bowl, mix softened cream cheese, sour cream, lime juice, chili powder, and half of the Monterey Jack cheese until smooth.
- Gently fold in the corn and cilantro.
- Transfer the mixture to a greased baking dish and sprinkle with remaining cheese.
- Bake for 20-25 minutes until bubbly and golden brown.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg