Baked Spicy Corn and Chicken Dip

 

I’m a big fan of elote asado (Mexican street corn) and this creamy dip hits all the same notes. Sweet corn mingles with spicy serrano peppers, gooey cheese, fresh lime, cilantro and chicken in this loaded baked dip. I 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.

 
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Serves 8 to 10

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.