Baked Pumpkin Dip with Mexican Street Corn Flavor

I would argue that anything baked inside a pumpkin is better, and if there’s a way to keep enjoying elotes—the grilled Mexican street corn topped with spicy mayo and cheese—through the fall and into the holidays, this is it.

Elotes combine sweet, spicy, creamy, and fresh flavors—so why not turn that combination into a warm, cheesy dip and bake it inside a miniature pumpkin? The result is a festive, flavorful appetizer perfect for autumn gatherings.

The roasted pumpkin acts as a charming serving vessel and adds a subtle sweet, roasted pumpkin note to each bite. Scoop the dip with crackers, tortilla chips, or crunchy vegetables for an easy, crowd-pleasing starter.

How to Make Mexican Street Corn Dip

This cheesy corn dip uses a creamy base of mayonnaise—my go-to is the avocado oil with a hint of lime variety for a bright finish. The mayo creates a rich, velvety texture that brings the other ingredients together. Inspired by classic elote flavors, the dip features savory bouillon for depth, melty Oaxaca cheese, and tangy Cotija for contrast with the sweet corn and roasted pumpkin.

Plan to make this your signature appetizer for fall parties. It’s simple to prepare ahead: assemble the dip, refrigerate if needed, then bake in the pumpkin before guests arrive. From Halloween through Thanksgiving, it’s an easy, festive option for stress-free entertaining.

Baked Mexican Street Corn Pumpkin Dip

Yield:
10-12 servings

Prep Time:
30 minutes

Cook Time:
1 hour

Total Time:
1 hour 30 minutes

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!

Ingredients

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

For Serving:

Crackers, tortilla chips, radishes, celery sticks, carrot sticks

Instructions

Heat oven to 400°F and place the rack in the lower oven.
Cut the top off the pumpkin and reserve it as a lid. Scrape out all seeds and stringy fibers until the pumpkin is clean. Place the cleaned pumpkin and its top on a cast iron skillet or baking sheet.
Combine the remaining ingredients in a large bowl. Scoop the corn mixture into the pumpkin. If the dip exceeds the pumpkin’s capacity, bake the remainder in a separate dish or freeze for later.
Cover with the pumpkin top and bake for 30 minutes. Remove the top and continue baking until the dip is bubbly and golden on top, about an additional 30 minutes.
Serve hot with crackers, chips, or vegetables.

Notes

You can prepare the recipe through step 3 and refrigerate it the day before baking.

Did you make this recipe?

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More Fall Appetizers

Spicy Honey Goat Cheese Toasts with Pears
Beet and Pear Chips
Honey Mustard Snack Mix

One More Thing

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