I would argue that anything baked in a pumpkin is better, and if there’s anyway to continue eating elotes, the grilled Mexican street corn covered in spicy mayonnaise and cheese, through the fall and onto the holiday season, than this would be it.
You’ve probably enjoyed, or at least heard, of the sweet and spicy, creamy and fresh combination that is elotes, now let’s take all of that, mix it into a cheesy dip and bake it until bubbly in a miniature pumpkin.
We’ve now got a warm Mexican street corn dip ready to be scooped up with crackers, radish wedges, or even tortilla chips. The roasted pumpkin not only serves as a festive container to bake the dip in, but also when you dig in your cracker you get a bit of that sweet, slow roasted pumpkin too. Pretty awesome, right?
How to Make Mexican Street Corn Dip
This cheesy sweet corn dip has a creamy base made with Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing. I’ve been a dedicated Best Foods (or Hellmann’s depending on what part of the country you’re in) lover for as long as I can remember. Best Food Mayonnaise is much more than a condiment. The rich and creamy taste can help enhance the flavor of a variety of recipes – like this one – and can be used as a nutrition “encourager” to incorporate more vegetables into every meal.
Using the mayo as a base and inspired by makemealsthatdomore.com version of grilled street corn I added Knorr® Chicken flavor Bouillon, Mexican Oaxaca cheese because it melts like a dream when baked and lots of Cotija cheese for its intense, sharp flavor that balances perfectly with the sweetness of the corn and creamy pumpkin.
I’m planning on making this my star appetizer this fall and with lots of holidays and parties on the horizon, this recipe will be on repeat. From Halloween straight through Thanksgiving this is the perfect party snack for stress-free entertaining.
More Fall Appetizers
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