Can I use fresh corn instead of frozen?

Yes. Fresh corn tastes wonderful when it is in season. Frozen corn works well too, so the recipe stays easy all year.

Is this dip really lighter?

Yes, it uses lighter dairy ingredients, so it feels a little less heavy than a classic version. It still tastes rich and satisfying.

You can cook the base ahead of time, then bake and broil it just before serving. That keeps the Baked Elote Dip fresh and hot for guests.

What if I do not have Cotija?

Cotija gives the most authentic flavor, but another crumbly salty cheese can work in a pinch. The texture and flavor may shift a little, but the dip will still be good.

Is this the same as a chutney?

No. This is not a Chutney ; it is a warm, creamy baked dip. The flavor profile is entirely different, and the texture is meant for scooping, not spooning over savory dishes.

Irresistible Baked Elote Dip Recipe for Easy Game Day Appetizer Snacks

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This Baked Elote Dip is a creamy, cheesy skillet appetizer with sweet corn, tangy seasoning, and a browned Cotija topping. It is lighter than the traditional version, but it still delivers bold flavor and a seriously addictive finish.

Author: Irma
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 10 servings 1x
Category: Appetizer
Cuisine: Mexican

Ingredients

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1 teaspoon extra virgin olive oil
6 whole scallions, thinly sliced with the dark green tops kept separate
16 ounces frozen corn kernels, or about 3 cups fresh corn
1 teaspoon Tajin seasoning, or Trader Joe’s Everything but the Elote Seasoning Blend
4 ounces ⅓-less-fat cream cheese
¼ cup light sour cream
7 ounces Cotija cheese, grated, divided
Chopped fresh cilantro, for garnish

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Instructions

Set up the oven.
Move one oven rack to the center position and place another rack about 6 inches below the broiler. Preheat the oven to 350°F. This two-rack setup makes it easy to bake the dip first and then brown the top under the broiler at the end.
Start the scallion base.
Place a 10-inch oven-safe skillet or cast iron skillet over medium heat and add the olive oil. Keep 2 tablespoons of the scallion greens aside for the final garnish. Add the remaining white and light-green scallion pieces to the skillet along with ¼ teaspoon kosher salt. Cook, stirring often, until the scallions soften, about 2 to 3 minutes.
Cook the corn with seasoning.
Add the corn and the Tajin seasoning to the skillet. Stir well so the seasoning coats the kernels evenly. Continue sautéing until the corn begins to soften and pick up a little color, about 3 to 5 minutes. Add the cream cheese and stir until it fully melts into the corn mixture and no visible lumps remain.
Finish the creamy filling.
Remove the skillet from the heat. Fold in the light sour cream and ¾ cup of the Cotija cheese. Stir until the dip looks smooth, thick, and evenly combined. Transfer the skillet to the oven and bake until the edges bubble and begin to brown, about 10 to 12 minutes.
Brown the top.
Take the skillet out of the oven carefully and switch the oven setting to broil. Sprinkle the remaining 1 cup of Cotija over the surface of the dip. Return the skillet to the rack under the broiler and broil for 2 to 3 minutes, or until the cheese is browned and melted. Watch it closely so it does not burn.
Garnish and serve.
Remove the skillet from the oven and finish with the reserved scallion greens and a sprinkle of fresh cilantro. Serve the Baked Elote Dip immediately while it is hot, creamy, and bubbling around the edges.

Notes

A serving of 1/3 cup does not include chips.
Frozen or fresh corn both work well.
Full-fat cream cheese and sour cream can be used for a richer version.
If you do not like cilantro, leave it out.

Nutrition

Serving Size: 1 serving
Calories: 132kcal
Sugar: 3g
Sodium: 272mg
Fat: 8g
Carbohydrates: 12g
Fiber: 1g
Protein: 6g
Cholesterol: 26mg

Find it online: https://irmacooks.com/baked-elote-dip/