We’re big fans of elote here in Texas and this creamy dip hits all the same notes. Sweet late-summer corn mingles with spicy serrano peppers, gooey cheese, fresh lime, cilantro and John Soules Foods’ oven-roasted chicken in this loaded baked dip. We like to serve it up in a sturdy cast iron skillet because it keeps the dip warm longer, but you can also use a baking dish if you don’t have an oven-proof pan.
In a 10-inch cast-iron skillet, melt the butter. Add the corn, scallions, garlic and sliced serranos and cook over moderately heat, stirring occasionally, until tender, 5 to 7 minutes. Add the lime zest and juice and season with salt and pepper. Remove the skillet from the heat and let cool.
Preheat the oven to 350°. In a large bowl, combine the pepper jack, cheddar and feta cheese. Transfer ½ cup of the cheese mixture to a small bowl and set aside.
To the large bowl, add the cream cheese and mayo and stir to combine. Fold in the chicken, cilantro and the cooled corn mixture. Season with salt and pepper.
Scrape the dip back into the cast iron skillet. Scatter the reserved ½ cup of cheese over the top and bake the dip for about 30 minutes, or until bubbling and golden brown on top. Serve with corn chips, cut up vegetables and lime wedges for squeezing.
MAKE AHEAD The dip can be assembled and refrigerated overnight. Let sit at room temperature for 30 minutes before baking.
For more details on John Soules Foods' products and where to find them, read on here.