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–+ servings
spicy corn dip 4

Baked Spicy Corn and Chicken Dip

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 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 ovenproof pan.
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Course Appetizers, Sides
Servings 8

Ingredients
  

  • 2 Tablespoons unsalted butter
  • 3 cups thawed frozen or fresh corn kernels (from about 4 cobs)
  • 5 scallions thinly sliced, plus more for garnish
  • 3 large garlic cloves minced
  • 2 serrano peppers thinly sliced, plus more for garnish
  • 1 teaspoon freshly grated lime zest, plus 2 Tablespoons fresh lime juice plus lime wedges for serving
  • 8 ounces pepper jack cheese shredded
  • 4 ounces sharp white cheddar cheese shredded
  • 4 ounces feta cheese crumbled
  • One 8-ounce block cream cheese softened
  • 1 cup mayonnaise
  • 2 cups diced rotisserie chicken
  • ½ cup finely chopped cilantro plus small leaves for garnish
  • Kosher salt and pepper
  • Corn chips and crudités for serving

Instructions
 

  • In a 10-inch cast-iron skillet, melt the butter. Add the corn, scallions, garlic, and sliced serranos and cook over moderate 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

Notes

MAKE AHEAD: The dip can be assembled and refrigerated overnight. Let sit at room temperature for 30 minutes before baking.
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