Slow Cooker Mexican Street Corn Dip
This slow cooker Mexican street corn dip is a creamy, cheesy delight packed with flavor, ideal for serving with tortilla chips or veggies.
Equipment
- slow cooker
Ingredients
- 4 cups sweet corn kernels fresh, frozen, or canned, drained
- 1 8-ounce block cream cheese softened and cubed
- 1 cup sour cream
- 1 cup shredded cotija cheese or feta as a substitute
- 1 cup shredded Monterey Jack cheese
- ½ cup mayonnaise
- 1 jalapeño finely diced (optional)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Juice of 1 lime
- Salt and black pepper to taste
- ¼ cup chopped fresh cilantro for topping
- ¼ cup crumbled cotija cheese for topping
- 1 teaspoon Tajín seasoning optional for topping
- Lime wedges for serving
- Tortilla chips for serving
- pita chips for serving
- crackers for serving
- sliced vegetables for serving
Instructions
- Mix corn, cream cheese, sour cream, cotija cheese, Monterey Jack cheese, mayonnaise, jalapeño, chili powder, smoked paprika, garlic powder, lime juice, salt, and pepper in a slow cooker.
- Cover and cook on low for 2-3 hours, stirring occasionally, until hot and bubbly.
- Taste and adjust seasoning before transferring to a serving dish.
- Garnish with cilantro, crumbled cotija cheese, and Tajín before serving with chips or veggies.
Notes
For enhanced flavor, grill or roast fresh corn before adding. Cotija cheese can be substituted with feta or queso fresco. The dip can be prepared ahead of time and reheated before serving.