Gluten Free/ Shared Plates/ Sides/ Snacks

Cheesy Elote Dip

June 6, 2022

This Cheesy Elote Dip is summer delivered to your mouth on your favorite chip, cracker, or bread.

Cheesy Elote Dip- The Seasonal Junkie

Okay full transparency. People in my life tend to tell me I’m an oversharer of all things. But if you’re like me, I NEED to know things. Like always. So whatevs. This Cheesy Elote Dip was originally supposed to be a Crab Elote Dip. And while that sounded so nice in theory, still does IMO. The second I opened up the can of crab… PEEE YOU. Might have been pregnancy hormones, might not have been. But friends, this Crab Elote Dip quickly turned into a Cheesy Elote Dip. And well, it was pure dish delish!

This Cheesy Elote Dip should be definitely on your next backyard bbq line up because just yes! That’s it, yes!

Want more recipes like this? Check out these:

Baked Goat Cheese Dip with Pepper Jelly

Roasted Eggplant Dip

Roasted Corn and Jalapeno Pimento Spread

Did you make this Cheesy Elote Dip?! Be sure to share with me on Insta, I love to see your creations. Tag @theseasonaljunkie

Cheesy Elote Dip

Appetizers, Dips, Snacks Tex Mex
By Brooke Brice Serves: 8
Prep Time: 15 Minutes Cooking Time: 20 Minutes Total Time: 35 Minutes

The perfect summer dip doesn't exis.... I lied because this Cheesy Elote Dip is the perfect summer dip for your next bbq!


  • 4 Ears of Corn
  • 1 Shallot, minced
  • 1 tsp Garlic, Minced
  • 8 oz, Whipped Cream Cheese
  • 2 tbsp Sour Cream or Greek Yogurt
  • 1/2 cup Mayo
  • 2 tbsp Lime Juice
  • 2 oz Cotija Cheese, crumbled, plus a little extra for garnish
  • 1/3 cup, Green Onion Chopped, plus a little extra for garnish
  • 3/4 cup Mexican Blend Cheese, plus a little extra for garnish
  • 2 tbsp butter, Plus a little extra for garnish
  • Optional: 1 tsp Chipotle Chili powder
  • Salt



Preheat Oven to 375 degrees. Remove husks and silk off of corn. If you have a gas stove feel free to char corn by exposing corn to flame and rotating until blackened. This step is optional.


Cut corn off of cob of all corn. Be sure to reserve pieces of blackened corn to add on top! In a skillet, add butter and melt. Add corn kernels, minced shallot, and minced garlic. Stir in lime juice. Cook until fragrant about 2-3 minutes. Turn off heat.


In a large bowl add whipped cream cheese, sour cream or yogurt, mayo and mix together. If your ingredients aren't mixing well, use a hand mixer until fully incorporated. Add in the cheeses, chopped green onion, and the corn mixture. Mix together with a spatula until well mixed. Season with Salt, I would start with a tsp and go from there according to taste. Cotija cheese can be pretty spicy on it's own.


Add to a baking dish and spread even. Add more Mexican blend cheese on top. Bake for 18 minutes, turning the broiler on for the last 2. Remove from oven. Garnish with chopped Green onion, reserved blackened corn, and crumbled cotija cheese.


Serve with chips, bread, or crackers. YUM!

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