Warm, cheesy Mexican street corn inspired dip loaded with corn kernels, cotija, and lime, baked until bubbly and golden. It brings all the classic elote flavors together in one easy, scoopable appetizer perfect for game day or any gathering.
In a medium mixing bowl, add cream cheese, corn kernels (making sure to reserve ½ cup for later), Greek yogurt, mozzarella, lime zest, lime juice, garlic, smoked paprika, chili powder, and salt. Mix to fully combine.
Prepare a 2.5-qt oval dish or 9-inch baking dish by spraying with cooking oil. Add the cheesy mixture to the dish. Top with the reserved ½ cup of corn kernels. Bake for 18 - 20 minutes, or until the sides are bubbling and starting to brown.
Remove from oven. Top with crumbled cotija and chopped cilantro.