Baked Elote Dip

This cheesy skillet dip will have everyone crowding around the snack table. It takes its inspiration from Mexican elote, grilled ears of corn coated with a  end of crema, mayonnaise, salty Cotija cheese, and smoky, tangy chili powder. This version swaps the mayo for cream cheese and turns it into an ooey-gooey dip with a toasty brown top, perfect for your favorite baked chip. – Gina Homolka

Ingredients

SERVES 10

• 6 scallions, thinly sliced, dark green portion kept separate
• 16 ounces frozen corn kernels or 3 cups fresh
• 1 teaspoon Tajín or Trader Joe’s Everything but the Elote Seasoning Blend
• 4 ounces 1/3-less-fat cream cheese
• ¼ cup light sour cream
• 7 ounces Cotija cheese, grated (1 3/4 cups)
• Chopped fresh cilantro, for garnish

Directions

1. Adjust an oven rack in the center and another 6 inches from the broiler and preheat to 350°F.
2. In a 10-inch ovenproof skillet or cast-iron skillet, heat 1 teaspoon extra-virgin olive oil over medium heat. Set aside 2 tablespoons of the scallion greens for garnish. Add the white and light-green parts to the skillet along with ¼ teaspoon kosher salt and cook until softened, 2 to 3 minutes.
3. Add the corn and Tajín seasoning. Continue to sauté until the corn starts to soften, 3 to 5 minutes. Add the cream cheese and stir until it is fully incorporated.
4. Remove the pan from the heat and fold in the sour cream along with 3/4 cup of the Cotija. Transfer to the oven and bake until the edges start to bubble and brown, 10 to 12 minutes.
5. Carefully remove the pan from the oven and preheat the broiler. Sprinkle the remaining 1 cup cheese over the top and transfer to the rack under the broiler. Broil until browned (watch carefully so it doesn’t burn), 2 to 3 minutes.
6. Remove the pan from the oven and sprinkle the reserved scallion greens and some cilantro over the top. Serve immediately.

Skinnytaste Simple” Copyright © 2023 by Gina Homolka. Photographs copyright © 2023 by Eva Kolenko. Photographs on pages 31, 34, and 42 are copyright. Published by Clarkson Potter, an imprint of Random House