A quick and easy dip to satisfy your hankering, this Cheesy Elote Dip only has a few ingredients and can be whipped up in just a few minutes! The best way to enjoy this dip is with some super salty corn chip dippers; they’re scoops so you can get a heaping pile of dip into each bite! Run, don’t walk to the Trader Joe’s frozen aisle to get the key ingredient for this and so many more delicious goodies for easy meals! Entertaining friends for a game night? This dip is going to get your friends talking. Thinking up a side dip for taco night with the family? This dip is going to be a house favorite real quick!
The grocery list.
- Trader Joe’s Mexican Style Roasted Corn – Trader Joe’s has so many amazing and unique products! Since this frozen Mexican Style Roasted Corn already contains all the spices and good stuff, it really reduces the work you have to put into this recipe, perfect for if you’re hungry but don’t want to cook. If you haven’t perused the Trader Joe’s frozen section, you’re missing out!
- Cream cheese – Cream cheese makes this dip so creamy and fluffy.
- Sour cream
- Mexican blend shredded cheese – You can use any shredded cheese (cheddar, mozzarella, pepper jack, etc.) but I recommend Mexican blend because it’s meant to be used in Mexican recipes and is a blend of four cheeses, which is so much better than just one cheese!
- Corn chip dippers – Any corn chip will do. I like to enjoy using the scoops; the more dip you can fit on one chip, the better!
You’ll want your cream cheese to be room temperature, so leave it out on your kitchen counter while the oven preheats.
Baking is like science, and even something like the temperature of the ingredients can impact a dish’s final outcome. For example, an item will take longer to bake if colder ingredients are used when a recipe calls for room temperature items.
For eggs and dairy products, keeping those ingredients at room temperature produces a fluffy baked good. It forms something called an emulsion (a dispersion of tiny liquid droplets) when dairy products or eggs are at room temperature. The emulsions trap air, and when the dish is baked the trapped air expands and makes the baked good fluffy.
In this case the cream cheese forms an emulsion and when the Cheesy Elote Dip is baked, it becomes nice and fluffy!
You’ll want to use an oven safe glass 8×8 dish for your Cheesy Elote Dip. In your dish, mix the frozen corn, room temperature cream cheese and sour cream until combined. Smooth into one layer and top with the shredded Mexican blend cheese. Bake your dip for 30 minutes.
Remove your dip from the oven and allow it to cool in the dish for 10 minutes before serving. Serve this Cheesy Elote Dip with perfectly salted corn chip dippers and enjoy!
Best party dip ever.
Whether it be a holiday gathering, weekly game night, the Super Bowl or Cinco de Mayo this dip is bound to be the party favorite. Each bite more crave-able than the last. Pops of corn, oozes cheese and salty crisp corn chips make this the best party dip ever. Your guests will be begging for the recipe. It’ll be the dip requested at the next gathering, full of all its irresistible flavor.
How to make this Cheesy Elote Dip with Roasted Corn from scratch.
I’m sure many of you will reach out and say “I don’t have access to a Trader Joe’s, how to a make this dish?!”. I’m here to help! I lived for a handful of years without a neighbor TJ’s and life was tough! Since the Mexican Style Roasted Corn is the main ingredient here I’ve got a solution fix for you.
Roast the corn.
For this dip, I would suggest 2-3 large ears of corn. Drizzle them with 1-2 tablespoons of olive oil and either roast in the oven at 450°F or on the grill for 15-20 minutes until charred. Let them cool for 3-5 minutes before handles. Lay the corn on it’s side on a cutting board and cut the kernels off the cob. Sprinkle with 1 teaspoon of salt and toss. Next, add the Mexican style flavors.
Add the Mexican style flavors.
For this, you’ll need 1/4 cup of sour cream, 1/2 teaspoon chili powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon dried mustard, 1/4 teaspoon garlic powder, 2 tablespoons lime juice, 2 tablespoons cilantro, chopped, 1/4 cup Cotija cheese. Mix the sour cream and spices in a large bowl. Add the roasted corn and then top with the Cotija cheese. Add this Mexican Style Roasted Corn to your baking dish and complete the recipe instructions.
Looking for more delicious dips?
Here are a few to try:
Easy Cannoli Dip with Waffle Cones
Sheet Pan Nachos with Carnitas & Roasted Pineapple
Lastly, if you make this Cheesy Elote Dip recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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- 1 bag of Trader Joe’s Mexican Style Roasted Corn (See notes below if you do not have access to Trader Joe's)
- 8 ounces cream cheese, room temperature
- 1 cup sour cream
- 1 cup mexican blend shredded cheese
- 1 bag corn chip dippers
- Preheat the oven to 350°F.
- In an oven safe glass 8x8 dish mix the frozen corn, room temperature cream cheese and sour cream until combined. Smooth into one layer. Top with the shredded cheese and bake for 30 minutes.
- Remove the dip from the oven and cool for 10 minutes before serving. Serve with perfectly salted corn chip dippers.
Mexican Style Roast Corn:
- 2-3 ears of corn, husked
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon dried mustard
- 1/4 teaspoon garlic powder
- 2 tablespoons lime juice
- 2 tablespoons cilantro, chopped
- 1/4 cup Cotija cheese
Rub the corn with olive oil and roast in the oven at 450°F (or grill) for 15-20 minutes. Cut the corn from the cob and toss with salt. In a large bowl, mix the sour cream, chili powder, smoked paprika, fried mustard, garlic powder, lime juice and cilantro. Add the roasted corn and mix. Lastly, add the Cotija cheese and mix until combined.