Easy Baked Elote Dip
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This Easy Baked Elote, or “Street Corn” Dip recipe can be made any time of year with frozen corn, and bakes in about 30 minutes! Serve it warm with plenty of tortilla chips for a party appetizer everyone will love!
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Easy, warm and delicious Baked Elote Dip
This tasty Street corn dip recipe is a great, inexpensive, and vegetarian friendly recipe that’s great for parties! With all the flavor of a great Mexican street corn or “Elote,” this dip comes together with simple and easy to find ingredients, and bakes to bubbly perfection in 30 minutes!
What goes into the Street Corn Dip?
To make this Easy Elote Dip, you will need:
- A couple bags of frozen corn. Be sure to thaw it ahead of time. You can either thaw it in the fridge overnight, or in the microwave.
- Some melted butter, to toss with the corn and help is char under the broiler.
- Cream cheese, mozzarella cheese, and grated parmesan cheese.
- Fresh cilantro leaves, for mixing into the dip, and topping the finished dip.
- A couple of limes. You’ll use all the zest and juice, so no waste!
- Mayonnaise, chili powder, and smoked paprika to impart that street corn flavor.
- Diced fresh jalapeños. You can reduce the amount if you would like a less spicy dip.
Broiling the corn
To get that charred “street corn” look and flavor onto the frozen corn, you’ll briefly broil it prior to mixing it in with the other dip ingredients.
To prep the corn, toss it with melted butter, then char the corn under your oven’s broiler for 6-10 minutes, until well charred -moving pan around as necessary.
Garnishing the finished dip
To make this Elote Dip recipe look extra special when serving, garnish the warm dip with some lime wedges, fresh cilantro leaves, and thinly sliced jalapenos!
What to serve with the Elote Dip?
This dip is great with any of your favorite tortilla chips! I love to serve the dip with blue corn or yellow corn tortilla chips.
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Easy Baked Elote Dip
- 2 12 oz bags of frozen corn, thawed
- 4 tbsp butter, melted
- 1 8 oz block cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 1/2 cup chopped fresh cilantro leaves
- the juice and zest of 2 small/medium limes
- 1/4 cup mayonnaise
- 3 tsp chili powder
- 1 tsp smoked paprika
- 1 1/2 tbsp diced fresh jalapeños
- 1. Preheat your oven’s broiler to high, with rack in top position. 2. Melt butter (either on the stove or in the microwave, and toss the melted butter with the thawed frozen corn to coat in a large mixing bowl. Set bowl aside. 3. Transfer buttered corn to a broiler safe pan, and char corn for 6-10 minutes, until well charred (moving pan around as necessary. 4. Turn off broiler, and preheat oven to 375 degrees. 5. Transfer charred corn back to the mixing bowl, and add cilantro, lime juice and zest, mayonaise, chili powder, smoked paprika, jalapeños, shredded mozzarella, parmesan, and cream cheese. Mix well, and transfer to a greased baking dish. 6. Bake for 30-35 minutes on middle rack of oven, until hot and bubbly. 7. Garnish finished dip with lime wedges, jalapeño slices, and cilantro leaves. Serve with tortilla chips.
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