Skillet Corn Dip
This creamy, cheesy, and indulgent dip brings together the sweetness of corn, the richness of cheese, and a hint of spice, making it a favorite at any occasion.
Ingredients
- 2 Tbsp Vegetable oil-divided
- 4 Cups Corn kernels about 5 ears
- 1 Tsp Table salt-divided
- 2 Cloves Garlic-minced
- 3 Scalions sliced thin
- 8 Oz Cream cheese-softened cut into 8 cubes
- 2 Cups Pepper jack cheese-shredded
- 1 Cup Mayonnaise
- 2 Serrano-stemmed, seeded and sliced thin
- 2 Tbsp Lime juice
- 2 Tsp Chile powder
- 1/4 Cup Cotija cheese-crumbled
- 1/4 Cup Cilantro-chopped
- Tortilla chips
- Lime wedges-garnish
Instructions
- Move your oven rack 6" from the broiler. Heat oven to broil.
- In a 12" cast iron skillet heat 1 tablespoon of oil over medium heat until hot. Place half the corn in an even layer and sprinkle with 1/2 teaspoon salt. Cover and cook without moving corn unto it chars for 5 minutes. Transfer to a bowl. Repeat with the remaining corn.
- Add in scallions and cook for 2 minutes then add garlic and cook for 1 minute. Remove from heat.
- Add the first batch of corn back to the skillet. Stir in cream cheese, 1 1/2 cups pepper jack cheese, Mayo, serranos, lime juice and chile powder. Spread into an even layer and sprinkle with remaining pepper jack cheese.
- Broil until cheese is melted and browned. Watch so it doesn't burn, about 2 minutes. Let cool for 5 minutes. Sprinkle with cotija and cilantro.
- Serve hot with tortilla chips and lime wedges.