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.
Baked Mexican Street Corn Pumpkin Dip
This Mexican Street Corn Dip baked in a pumpkin is our new go-to appetizer for fall. Creamy, cheesy corn with layers of spice is delicious and adorable too!
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 10-12 servings 1x
- 1 small sugar pie pumpkin
- 3 1/2 cups sweet corn kernels, fresh or frozen
- 1 cup (about 5 ounces) diced Oaxaca cheese
- 1/2 cup Hellmann’s® or Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing
- 1/2 cup reduced fat sour cream
- 1/2 cup Cotija cheese
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 2 teaspoons Knorr® Chicken flavor Bouillon
- 2 teaspoons grated lime zest
- 1 teaspoon ancho chili powder
- 1 teaspoon kosher salt
- Crackers, tortilla chips, radishes, celery sticks, carrot sticks
- Heat oven to 400°F and arrange rack in the bottom.
- Cut the top off of the pumpkin and reserve. Scrape out the insides and continue until all of the seeds and stringy insides are scraped clean. Place the cleaned out pumpkin and top in a cast iron skillet or baking sheet.
- Combine remaining ingredients in a large bowl. Scoop corn dip into the pumpkin. If it doesn’t all fit you can place the rest in a separate baking dish or freeze for later.
- Cover with the pumpkin top and bake for 30 minutes. Remove top and continue baking until bubbly and browned on top, about another 30 minutes.
- Serve hot with crackers, chips, and/or veggies.
You can complete the recipe through step 3 and refrigerate the day before.
More Fall Appetizers
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