Lightened Baked Elote Dip - Guilt-Free Mexican Indulgence

Enjoy this guilt-free Baked Elote Dip, a creamy Mexican appetizer made with frozen corn and lightened ingredients.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: Appetizer

Cuisine: Mexican

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 tablespoon Extra Virgin Olive Oil Can substitute with avocado oil.
3 stalks Scallions Use white and light green parts, reserve dark green tops for garnish.
16 ounces Frozen Corn Kernels Fresh corn can also be used (about 3 cups).
1 teaspoon Tajin or Trader Joe's Everything but the Elote Seasoning Blend Substitute with a mix of chili powder and lime zest if unavailable.
4 ounces ⅓-Less-Fat Cream Cheese Neutral cream cheese can substitute.
¼ cup Light Sour Cream Greek yogurt can be used as an alternative.
7 ounces Cotija Cheese, grated Feta cheese can serve as a substitute.

For the Garnish

1 bunch Fresh Cilantro Omit if not preferred.

Equipment

10-inch ovenproof skillet

Method

Step‑by‑Step Instructions for Baked Elote Dip

Preheat your oven to 350°F (175°C) and prepare your skillet for sautéing.
Sauté the white and light-green parts of scallions in olive oil over medium heat for 2-3 minutes.
Add corn kernels and seasoning; cook for 3-5 minutes until the corn is softened.
Stir in cream cheese, sour cream, and Cotija cheese until well mixed.
Transfer mixture to oven and bake for 10-12 minutes until bubbly.
Broil for 2-3 minutes until the cheese is golden; garnish with scallion greens and cilantro.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months.

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