Cheesy Chicken Elote Dip

Prep 30 min
Total 30 min
Servings 12

Pinterest

12

Prettier than your average chicken dip and tastier than plain old corn dip, this hot, cheesy riff on Mexican grilled street corn comes together easily in one skillet and is guaranteed to please. Recipe by Tablespoon.com.

Ingredients

2 tablespoons butter
1 bag (340 g) frozen (thawed) whole-kernel corn, patted dry (about 2 1/2 cups)
1 can ( 127 mL) Old El Paso™ chopped green chilies
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon salt

2 cups chopped cooked chicken
1/2 cup sliced green onions
1 package ( 250 g) cream cheese, cubed
1 pouchOld El Paso™ chicken taco seasoning mix
2 tablespoons water
1 cup shredded Monterey Jack cheese
1/2 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro leaves

Tortilla chips, as desired
Lime wedges

Steps

Hide Images

1

In 10-inch skillet, melt butter over medium-high heat. Add frozen corn, chilies, red pepper and salt; cook 5 to 8 minutes, stirring frequently, until corn begins to brown. Transfer to medium bowl; cover with foil to keep warm. Clean out skillet.
2

Spray same skillet with cooking spray. Add chicken, green onions and cream cheese; cook over medium heat 2 to 4 minutes, stirring occasionally, until cheese is melted and mixture is combined. Stir in taco seasoning mix and water. Cook over medium heat 1 to 2 minutes longer, stirring frequently, until mixture is hot and bubbling at edges. Remove from heat; stir in Monterey Jack cheese.
3

Spoon corn mixture over chicken mixture in skillet.
4

Top with queso fresco cheese and cilantro. Serve with tortilla chips and lime wedges.

Elote is traditional Mexican grilled sweet corn on the cob. Serve with sour cream and an extra sprinkle of ground red pepper for even more elote flair.
Want to use fresh corn instead of frozen? No problem! You’ll need 2 1/2 cups fresh kernels (from about 4 ears).