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Cheesy Chicken Elote Dip

Name: Cheesy Chicken Elote Dip
Prep time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Mexican
Ingredients: 2 tablespoons butter; 1 bag (12 oz) frozen (thawed) whole-kernel corn, patted dry; 1 can (4.5 oz) Old El Paso™ chopped green chiles; 1/2 teaspoon ground red pepper (cayenne); 1/4 teaspoon salt; 2 cups chopped cooked chicken; 1/2 cup sliced green onions; 1 package (8 oz) cream cheese, cubed; 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix; 2 tablespoons water; 1 cup shredded Monterey Jack cheese (4 oz); 1/2 cup crumbled queso fresco cheese; 1/4 cup chopped fresh cilantro leaves; Tortilla chips, as desired; Lime wedges

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Prep 30 min
Total 30 min
Servings 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. MORE+ LESS-

By Tablespoon Kitchens

Updated November 10, 2017

Make with

Old El Paso

Ingredients

Corn

tablespoons butter

bag (12 oz) frozen (thawed) whole-kernel corn, patted dry

can (4.5 oz) Old El Paso™ chopped green chiles

1/2

teaspoon ground red pepper (cayenne)

1/4

teaspoon salt

Chicken

cups chopped cooked chicken

1/2

cup sliced green onions

package (8 oz) cream cheese, cubed

package (0.85 oz) Old El Paso™ chicken taco seasoning mix

tablespoons water

cup shredded Monterey Jack cheese (4 oz)

1/2

cup crumbled queso fresco cheese

1/4

cup chopped fresh cilantro leaves

Serve-Withs

Tortilla chips, as desired

Lime wedges

Steps

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1

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.
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.

Expert Tips

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).

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 210
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 8g 40% Trans Fat 1/2g
Cholesterol: 55mg; 19%
Sodium: 490mg; 20%
Potassium: 170mg; 5%
Total Carbohydrate: 9g; 3%
Dietary Fiber 0g 0% Sugars 2g
Protein: 11g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 4%; 4%
Calcium: 10%; 10%
Iron: 4%; 4%

Exchanges:

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;