Go Back
To make this tasty Baked Elote Dip, you need the following: - 2 cups corn (fresh, frozen, or canned, drained) - 1 cup cream cheese, softened - 1/2 cup sour cream - 1/2 cup mayonnaise - 1 cup shredded Monterey Jack cheese - 1 cup crumbled feta cheese - 2 tablespoons lime juice - 2 teaspoons chili powder - 1/2 teaspoon smoked paprika - 1/4 cup fresh cilantro, chopped (plus more for garnish) - Salt and pepper to taste Using fresh corn gives the dip a bright flavor. If fresh corn is hard to find, frozen corn works well too. Canned corn is also fine; just drain it well before using. For the creaminess, I prefer full-fat cream cheese. It blends smoothly and creates a rich base. You can swap the sour cream and mayonnaise for Greek yogurt if you want a lighter option. The cheeses bring both flavor and texture. Monterey Jack melts beautifully, while feta gives a salty kick. You can use cheddar or queso blanco if you prefer. When it comes to seasonings, chili powder adds warmth, and smoked paprika gives depth. Adjust the spice level to your taste. If you want it spicier, add more chili powder or diced jalapeños. For garnishing, fresh cilantro adds a nice touch. If you're not a fan, green onions work too. This dip is flexible, so feel free to mix and match ingredients to suit your palate! First, you need to prepare the baking dish. I like to grease it well with butter or oil. This step helps the dip slide out easily. Next, soften your cream cheese. Take it out of the fridge and let it sit for about 15 minutes. You want it soft enough to mix well. If you use canned corn, be sure to drain it. This keeps your dip from getting too watery. Now, let's mix the creamy ingredients. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a spatula to mix until it's smooth. Then, add lime juice, chili powder, smoked paprika, salt, and pepper. Stir until all the spices blend well. Next, fold in the corn, shredded Monterey Jack cheese, crumbled feta cheese, and chopped cilantro. Mix gently so you don’t break up the corn. It’s time to bake! Transfer the mixture into your greased baking dish. Spread it evenly across the surface. Preheat your oven to 375°F (190°C) before baking. Place the dish in the oven and bake for about 25 to 30 minutes. You will know it’s done when the dip is hot, bubbly, and golden on top. To check doneness, look for a nice golden crust and bubbling edges. Once it’s ready, let it cool for a few minutes. Then, add more cilantro on top for freshness before serving. To make your Baked Elote Dip shine, choose your cheeses wisely. I love using a blend of Monterey Jack and feta. The Monterey Jack melts well, while feta adds a salty tang. You can try other cheeses too, like cheddar or pepper jack for a kick. Adjusting the spice level is easy. For a mild dip, use less chili powder. If you like heat, add jalapeños or more chili powder. Always taste as you go to find your perfect balance. The best dippers for this dip are tortilla chips. They add a nice crunch. You can also use sliced veggies like carrots or cucumbers. Crackers work well, too. For parties, serve it in a warm dish. You can place it in the center of a table for everyone to enjoy. This dip is great for game days, family gatherings, or casual get-togethers. Add toppings before baking to make your dip even better. Try mixing in some diced tomatoes or more cilantro. You can top it with extra cheese for a golden crust. Pair this dip with a refreshing drink. Cold beer or a fruity soda complements the flavors well. A light margarita also makes a perfect match. Enjoy your dip with friends and family! {{image_2}} To make a vegetarian Baked Elote Dip, swap out the dairy with vegan alternatives. Use vegan cream cheese, sour cream, and mayonnaise. This change keeps the dip creamy while being plant-based. You can also add black beans for texture. They bring a nice bite and extra protein. Just mix them in with the other ingredients. If you love heat, try adding jalapeños or banana peppers to your dip. Chop them finely and mix them in. They add a nice kick that pairs well with the corn. You can also serve the dip with hot sauce on the side. Choose your favorite hot sauce to let everyone spice it up to their taste. Make your dip fresh by using seasonal produce. In summer, add diced tomatoes or sweet bell peppers. In fall, consider adding roasted butternut squash for sweetness. You can adapt the recipe for holidays too. For example, top the dip with cranberry sauce for a festive twist during Thanksgiving. To keep your Baked Elote Dip fresh, store it in the fridge. First, let it cool to room temperature. Then, place it in an airtight container. This helps maintain its creamy texture and flavor. You can store it for up to three days. If you want to keep it longer, freeze it. Use a freezer-safe container to prevent freezer burn. It can last for up to three months in the freezer. When you’re ready to eat it again, just thaw it overnight in the fridge. Reheating your dip can be easy. The oven is best for reheating. Preheat it to 350°F (175°C). Place the dip in an oven-safe dish, cover it with foil, and heat for about 20 minutes. This method keeps the dip creamy and prevents it from drying out. You can also use a microwave. Heat it in short bursts of 30 seconds, stirring in between. This helps maintain a nice texture. Serve your leftover dip warm with fresh tortilla chips, veggie sticks, or crackers for the best taste experience. Yes, you can make Baked Elote Dip ahead of time. Prepare the dip and place it in the baking dish. Cover it tightly and store it in the fridge. When you are ready to bake, let it sit at room temperature for about 30 minutes. Then, bake it as directed. This way, you save time on the day of the gathering. You can use fresh, frozen, or canned corn. Fresh corn gives a great texture and flavor. If using frozen corn, thaw it first. Canned corn is convenient, but drain it well to avoid excess liquid. All types work well, so choose what you have available. Yes, you can mix and match cheeses. Monterey Jack adds creaminess, while feta gives a nice tang. Try adding cheddar for a sharper flavor. You can also use a blend of cheeses to enhance the dip. Just keep the overall amount the same for best results. Absolutely! Serve Baked Elote Dip with gluten-free tortilla chips or sliced veggies. Fresh veggies like bell peppers and cucumbers make great dippers. Ensure that any chips you choose are labeled gluten-free to keep everything safe. To spice up your dip, add diced jalapeños or hot sauce. You can mix these in with the other ingredients. Adjust the amount based on your heat preference. For a smoky flavor, consider adding more chili powder or smoked paprika. Enjoy the heat! This blog post covered the essential elements for creating a delicious Baked Elote Dip. You learned about the ingredients, step-by-step instructions, and helpful tips for perfecting the dish. We also explored variations and storage tips to make it your own. Enjoy experimenting with flavors and serving this dip at your next gathering. Remember, the best part is sharing it with friends and family. With practice, your Baked Elote Dip will impress everyone. Enjoy your cooking journey!

Baked Elote Dip

Indulge in the creamy goodness of Baked Elote Dip! This irresistible recipe combines corn, cream cheese, and zesty spices for a warm, cheesy delight perfect for any gathering. With simple ingredients and easy steps, you can whip it up in just 15 minutes. Serve it with tortilla chips or veggies for a crowd-pleasing appetizer. Click to explore the full recipe and impress your guests with this delicious dip!
Print Recipe Pin Recipe

Ingredients
  

2 cups corn (fresh, frozen, or canned, drained)

1 cup cream cheese, softened

1/2 cup sour cream

1/2 cup mayonnaise

1 cup shredded Monterey Jack cheese

1 cup crumbled feta cheese

2 tablespoons lime juice

2 teaspoons chili powder

1/2 teaspoon smoked paprika

1/4 cup fresh cilantro, chopped (plus more for garnish)

Salt and pepper to taste

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix until smooth and well incorporated.

      Stir in the lime juice, chili powder, smoked paprika, salt, and pepper into the creamy mixture until evenly combined.

        Fold in the corn, shredded Monterey Jack cheese, crumbled feta cheese, and chopped cilantro. Mix gently until all ingredients are fully combined.

          Transfer the mixture into a greased baking dish, spreading it evenly across the surface.

            Bake in the preheated oven for about 25-30 minutes or until the dip is hot, bubbly, and golden on top.

              Once out of the oven, let it cool slightly, then garnish with extra cilantro on top for added freshness.

                Serve warm with tortilla chips, sliced veggies, or crackers for dipping.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8