Baked Elote Dip
A creamy, cheesy dip inspired by Mexican street corn, perfect for gatherings and celebrations.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6-8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups corn (fresh or frozen)
- 1 cup cream cheese
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Tortilla chips or sliced baguette for serving
Instructions
- Preheat the oven to 350°F (175°C) to ensure your dip bakes evenly and comes out bubbly and delicious.
- In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, and spices until well blended.
- Fold in the corn and shredded cheese gently.
- Transfer the mixture to a baking dish and spread it out evenly.
- Bake in the preheated oven for about 20-25 minutes, or until bubbly and golden on top.
- Serve warm with tortilla chips or bread slices.
Notes
Store leftover dip in an airtight container in the fridge for up to 3 days. Reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg
Find it online: https://pennykitchenz.com/baked-elote-dip/