Baked Elote Dip
Baked Elote dip is a delicious creamy corn dish with simple flavors that packs a punch! This is inspired by a dip I had when I was visiting SF and I had to make something similar. It is really easy to make and everyone loved it! Corn sauteed with butter and then mixed with sour cream, mayonnaise, and cream and then baked with Cojita. The sprinkle of Cojita and coriander leaves on top adds a burst of flavor! Serve it with chips or on top of toast, it’s delicious. Perfect for get-togethers or movie nights or family dinners, you name it! You need to try this and see how good it is.
Happy Cooking!
Servings: 6-8 servings
Prep Time: 10-15 mins
Baking Time: 10-15 mins
Total Time: 30 mins
Ingredients:
15-16 oz golden corn kernels
1 tbsp Butter
1/4-1/2 tsp Salt as per taste
1/2 tsp Cumin powder
1/4 tsp Pepper
1/4 tsp Sugar
2 tbsp Mayonnaise
1.5 tbsp Sour cream
2 tbsp Heavy cream
1/3-1/2 cup Cojita cheese crumbled
1-2 tbsp chopped Coriander
1 tsp Red chili powder
Directions:
Preheat the oven to 350F.
Put a pan on low heat and add butter.
Once melt add corn kernels. Saute on low for 3-4 mins.
Add salt, pepper, sugar, and cumin powder and toss for 1-2 mins.
Add heavy cream, mayonnaise, and sour cream and mix them together. Turn off the heat once combined.
Transfer the corn mixture to a baking dish and spread it out to form a thin layer.
Sprinkle crumbled cojita cheese over it.
Bake at 350F for 10-15 mins till the cheese on top is melting.
Once out of the oven, let it cool for 5 mins.
Sprinkle paprika and coriander leaves over it.
Dip your favorite chips and enjoy!
Notes/Tips:
Be sure to cook on low heat to prevent the corn kernels from becoming chewy.
When transferring to a dish, keep the layer thin so it cooks throughout.
If you don’t have Cojita cheese you can use cheddar cheese.
You want the cheese to just melt, not brown at all.
You don’t want to over-bake it, it will get chewy in the oven otherwise and dry out.
