Extra Cheesy Oven-Baked Elote Dip

There is something so satisfying about cheesy dip in a cast iron. I for one am a huge fan of cheesy dip, so I knew I had to make it into an elite version! I love the roasted corn grilled over an open flame with the creamy cheese and spice from the jalapeño! The best part is how easy this dish is. Make this for your next gathering or night in.

First, season your corn with oil and grilling seasoning. Set on grill to get those delicious grill marks. If you do not have a grill, you can actually broil them in the oven. Just keep watch so it does not smoke up your kitchen too much. You will need to rotate then pull from the oven within 5-8 minutes.

When your corn is cooked, cut it away from the cob. To your corn, add your dip ingredients and mix well. Place in a cast iron or oven-safe dish and bake at 450F for about 10-15 minutes until the cheese is melty and bubbling.

Extra Cheesy Oven-Baked Elote Dip

This Extra Cheesy Oven-Baked Elote Dip is a must-have for any gathering! Inspired by classic Mexican street corn, this warm and creamy dip features fire-roasted corn, melty mozzarella, zesty chili-lime seasoning, and a touch of spice from jalapeños. Baked in a cast iron skillet until golden and bubbly, it’s perfect for scooping with chips or serving as a side dish.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, dip, Side Dish, Snack

Cuisine Fusion, Mexican

Servings 8

Equipment

• Cast-Iron Skillet or Oven-Safe Dish
• Grill (or broiler)
• Mixing Bowls
• Sharp Knife & Cutting Board

Ingredients

  

For the Roasted Corn:

• 3 ears of corn
• 2 tbsp olive oil
• 1 tbsp grilling seasoning

For the Dip:

• ½ red onion diced
• 1 jalapeño diced
• 2 cloves garlic grated
• 8 oz block cream cheese softened
• 2 tbsp mayonnaise
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili-lime seasoning
• ¾ cup shredded mozzarella cheese

Optional Garnish:

• Fresh cilantro chopped
• Crumbled queso fresco
• Hot sauce

Instructions

 

Grill or Broil the Corn

• Peel the corn and coat with olive oil and grilling seasoning.
• Grill over medium-high heat until lightly charred, about 5-7 minutes, turning occasionally.
• No grill? Broil in the oven for 5-8 minutes, rotating as needed.

Prep the Dip Ingredients

• Cut the grilled corn off the cob.
• Dice the red onion and jalapeño.
• In a bowl, combine corn, red onion, jalapeño, grated garlic, cream cheese, mayonnaise, salt, pepper, and chili-lime seasoning.
• Stir in ½ cup of the mozzarella cheese.

Assemble and Bake

• Transfer the mixture to a cast iron skillet or oven-safe dish.
• Sprinkle the remaining ¼ cup of mozzarella cheese on top.

Bake Until Bubbly

• Preheat the oven to 450°F (230°C).
• Bake for 10-15 minutes, or until the cheese is melted and bubbling.

Garnish and Serve

• Remove from the oven and top with fresh cilantro, crumbled queso fresco, and a drizzle of hot sauce (if desired).
• Serve warm with tortilla chips or toasted bread!

Keyword Cheesy, Elote, elote dip, mexican street corn dip