Preparation

1. Preheat oven to 350°F.
2. Stand each ear upright on a cutting board and use a sharp knife to carefully cut off the kernels. Set aside.
3. In a large skillet, heat the butter over medium heat. Add the corn and cook until golden in colour, approximately 4 minutes. Add the diced red onion, jalapeño pepper, and minced garlic. Continue cooking until there is slight charring. Add the chili powder, cilantro and salt. Remove from heat and let it cool. Reserve 1 cup,
4. In a mixing bowl, combine the cream cheese, sour cream, Mexican cheese, and crumbled feta. Add the grilled corn kernels and the sautéed onion mixture to the bowl. Gently fold the ingredients together until evenly coated with the creamy mixture.
5. Transfer the Cheesy Elote Dip to 4 mini cast iron skillets. Bake for 15 minutes then top with additional Mexican cheese. Bake an additional 5 minutes or until the cheese is melted.
6. To make the crema, incorporate all the ingredients together. If you like a thinner crema, add some water until you achieve the desired consistency.
7. Garnish with the reserved toppings. Serve the dip with tortilla chips, toasted baguette slices, or vegetable crudité for dipping.

Tips

Sprinkle additional President crumbled feta cheese, chopped cilantro, and a dusting of chili powder on top for added flavor and visual appeal.

Make-ahead: You can make this the day ahead. Before baking, remove from fridge and allow to come to room temperature before putting in a hot oven.