Ingredients
– Extra virgin olive oil amount as needed for cooking
– 6 whole scallions thinly sliced (dark green portion kept separate for garnish)
– 16 ounces frozen corn kernels or 3 cups fresh corn
– 1 teaspoon elote seasoning such as a chili-lime blend
– 4 ounces reduced-fat cream cheese
– ¼ cup light sour cream
– 7 ounces Cotija cheese grated (approximately 1¾ cups)
– Fresh cilantro chopped for garnish
– ¼ teaspoon kosher salt
Instructions
1-First, heat the extra virgin olive oil in a skillet over medium heat. Add the sliced scallions and salt, cooking them until they soften, which takes about 2 to 3 minutes. This builds a flavorful base for the dip, drawing out the natural sweetness of the veggies.
2-Next, stir in the corn and elote seasoning, sautéing for 3 to 5 minutes until the corn softens. Then, mix in the cream cheese until it’s fully incorporated, creating a creamy texture. Remove from heat and fold in the sour cream and part of the grated Cotija cheese before baking.
3-Transfer the mixture to the oven and bake at 350 degrees Fahrenheit for 10 to 12 minutes. Once it’s bubbly, sprinkle on the remaining cheese and broil for 2 to 3 minutes for a browned top.
4-Finally, garnish with reserved scallions and cilantro, and serve warm with your favorite dippers.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌽 Fresh or frozen corn can be used; fresh preferred in season.
🌶️ Use a chili-lime elote seasoning blend or similar alternative.
🧈 Substitute full-fat cream cheese and sour cream for richer dip if desired.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snack
- Method: Baking and Broiling
- Cuisine: Mexican
Nutrition
- Calories: 132
- Sugar: 3g
- Sodium: 272mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 26mg