Guilt-Free Baked Elote Dip That's Irresistibly Cheesy

This Baked Elote Dip is a guilt-free indulgence capturing the essence of summer grilling.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 dips

Course: Appetizers

Cuisine: Mexican

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dip

1 tablespoon Extra Virgin Olive Oil Can substitute with any neutral oil.
2 tablespoons Scallions Reserved for garnish.
2 cups Frozen Corn Kernels Fresh corn can be used as a substitute.
1-2 teaspoons Tajin or Trader Joe's Everything but the Elote Seasoning Adjust based on spice preference.
⅓ cup Less-Fat Cream Cheese Full-fat is an option for richer taste.
½ cup Light Sour Cream Can replace with Greek yogurt or regular sour cream.
¾ cup Cotija Cheese Feta cheese can work as a substitute.
¼ cup Fresh Cilantro Optional garnish.

Equipment

10-inch ovenproof or cast iron skillet

Method

Step-by-Step Instructions for Baked Elote Dip

Preheat the oven to 350°F (175°C) and prepare the rack.
In a skillet, heat the olive oil and sauté scallions for 2-3 minutes.
Add corn and seasoning; cook for 3-5 minutes.
Mix in cream cheese until smooth; fold in sour cream and Cotija cheese.
Transfer to the oven and bake for 10-12 minutes.
Broil for 2-3 minutes to achieve a golden crust.
Garnish and serve hot with tortilla chips or veggie sticks.

Nutrition

Serving: 1portionCalories: 120kcalCarbohydrates: 10gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 600IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Best enjoyed warm. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.

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