Description
A creamy, cheesy baked elote dip inspired by Mexican street corn, loaded with sweet corn, spices, lime, and melty cheese—perfect for parties and game days.
Ingredients
- 3 cups corn kernels (fresh, frozen, or canned and drained)
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup crumbled cotija cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 clove garlic, minced
- 1 tablespoon lime juice
- Salt to taste
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon butter (for baking dish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a small baking dish with butter.
- In a large bowl, mix mayonnaise, sour cream, garlic, lime juice, chili powder, smoked paprika, cumin, and salt.
- Stir in the corn kernels, Monterey Jack cheese, cotija cheese, and cilantro until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Bake uncovered for 20–25 minutes, or until bubbly and lightly golden on top.
- Remove from the oven and let cool slightly before serving.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper.
- Serve with tortilla chips, toasted bread, or fresh veggies.
- You can broil for 1–2 minutes at the end for a more golden top.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 55mg
