Name: Cast-Iron Skillet Corn Dip
Total time: 40 min
Ingredients: 2 tablespoons vegetable oil , divided; 4–6 ears corn , kernels cut from cobs (4 cups), divided; 1 teaspoon table salt , divided; 2 garlic cloves , minced; 3 scallions , sliced thin, divided; 8 ounces cream cheese , cut into 8 equal pieces and softened; 8 ounces pepper Jack cheese , shredded (2 cups), divided; 1 cup mayonnaise; 2 serrano chiles , stemmed, seeded, and sliced thin; 2 tablespoons lime juice , plus lime wedges for serving; 2 teaspoons chili powder; 1 ounce cotija cheese , crumbled (¼ cup); ¼ cup chopped fresh cilantro; Tortilla chips

Cast-Iron Skillet Corn Dip

By Mark Huxsoll

Published on July 4, 2023

Time

40 minutes

Yield

Serves 6 to 8

Ingredients

2 tablespoons vegetable oil, divided4–6 ears corn, kernels cut from cobs (4 cups), divided1 teaspoon table salt, divided2 garlic cloves, minced3 scallions, sliced thin, divided8 ounces cream cheese, cut into 8 equal pieces and softened8 ounces pepper Jack cheese, shredded (2 cups), divided1 cup mayonnaise 2 serrano chiles, stemmed, seeded, and sliced thin2 tablespoons lime juice, plus lime wedges for serving2 teaspoons chili powder 1 ounce cotija cheese, crumbled (¼ cup)¼ cup chopped fresh cilantro Tortilla chips

Before You Begin

A large ear of corn should yield 1 cup of kernels, but if the ears you find are smaller, buy at least six. We prefer to use fresh corn in this recipe, but you can substitute 4 cups of thawed frozen corn; thaw frozen corn in a single layer on a dish towel–lined platter or baking sheet and pat dry before adding to hot oil in step 1. We like serrano chiles here, but you can substitute a jalapeño chile that has been halved lengthwise, seeded, and sliced ⅛ inch thick crosswise. For a spicier dip, do not seed the chiles.

Instructions

Adjust oven rack 6 inches from broiler element and heat broiler. Heat 1 tablespoon oil in 12-inch cast-iron skillet over medium-high heat until just smoking. Add half of corn, sprinkle with ½ teaspoon salt, and spread corn into even layer. Cover and cook without moving corn until it begins to char, 3 to 5 minutes. Transfer to bowl. Repeat with remaining 1 tablespoon oil, remaining corn, and remaining ½ teaspoon salt. Once second batch of corn begins to char, stir in garlic and half of scallions and cook for 1 minute. Remove from heat.

Return first batch of corn to skillet with corn-scallion mixture. Stir in cream cheese, 1½ cups pepper Jack, mayonnaise, serranos, lime juice, and chili powder until evenly combined (cheese will begin to melt). Spread mixture into even layer and sprinkle with remaining ½ cup pepper Jack.

Broil until cheese is melted and spotty brown, about 2 minutes. Remove skillet from broiler and let cool for 5 minutes. Sprinkle with cotija, cilantro, and remaining scallions. Serve hot from skillet with tortilla chips and lime wedges.