Cheesy Chicken Elote Dip
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.MORE+LESS-
Updated November 10, 2017
bag (12 oz) frozen (thawed) whole-kernel corn, patted dry
can (4.5 oz) Old El Paso™ chopped green chiles
teaspoon ground red pepper (cayenne)
cups chopped cooked chicken
cup sliced green onions
package (8 oz) cream cheese, cubed
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
cup shredded Monterey Jack cheese (4 oz)
cup crumbled queso fresco cheese
cup chopped fresh cilantro leaves
Tortilla chips, as desired
In 10-inch skillet, melt butter over medium-high heat. Add frozen corn, chiles, 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.
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.
Spoon corn mixture over chicken mixture in skillet.
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).
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.