My Slow Cooker Mexican Street Corn Dip soaks up all the flavor of the elote. Warm, creamy, cheesy dip. Just throw everything into a crock pot and let it do the work.
Why this will be a hit at your party
- Easy dump and go preparation:Add everything to the slow cooker and let it do its thing. No need to char the corn or cut the cobs!
- Warm, cheesy comfort:It’s a creamy, melty twist on your regular street corn dip that’s truly addictive.
- Perfect for your party:Ideal for game day, tailgate or Cinco de Mayo, this is a crowd favorite!
Mexican Street Corn Dip Ingredients
- corner: Use 4 cups of frozen corn from the bag right away. No need to defrost! Two (15-ounce) cans of freshly picked or drained corn will also work.
- cheese: Chop the block cheese into small pieces for best melting. Pre-shredded ones do not melt smoothly. Pepper jack adds heat, but cheddar, Monterey jack, Colby jack, and Oaxaca will all work (if you use Oaxaca, don’t add salt).
- seasoning:If you don’t have a tagine, try mixing 1 tablespoon chili powder with ¼ teaspoon chili powder for a similar flavor.
- lime juice:Freshly squeezed lime juice will provide the brightest flavor, but bottled lime juice will have a bit of a kick.
- Service Ideas:Scoop it with tortilla chips, spread it over tacos or enchiladas, or serve it with pita, potato chips, or vegetables. The possibilities are endless!
Slow Cooker Mexican Street Corn Dip Recipe
This slow cooker Mexican street corn dip comes together in one pot. It’s very easy to whip and clean up afterwards. I love a quick game day dip!
- combine: Add frozen corn, finely chopped green pepper, cream cheese, pepper jack, sour cream, red onion, cilantro, lime juice, tagine, garlic powder, salt, and pepper to a greased slow cooker. Cover and cook on LOW for 2 to 3 hours, stirring once or twice.
- Stir and serve: When finished cooking, mix all ingredients well and set slow cooker to WARM. Top with cotija cheese or queso fresco, if desired, and add fresh cilantro and tagine. Then serve warm with tortilla chips.
Write instructions in advance
Stay ahead: Early in the day, mix everything in a crock pot, cover, and place in the refrigerator. When it’s time to cook, it will start to cool down, so just add another 30 to 60 minutes.
Slow Cooker Street Corn Dip
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equipment
- 1 4-quart or 6-quart slow cooker
ingredient
- 4 cup frozen corn
- 1 (4 ounces) You can dice green peppers
- 8 oz. cream cheese
- 1 cup Shredded Pepper Jack Cheese
- ⅓ cup cream
- 3 tablespoon finely chopped red onion
- ¼ cup chopped fresh coriander Add toppings if desired
- 2 tablespoon fresh lime juice About 1-2 limes
- 1 tablespoon starch Add toppings if desired
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup Crumbled Cotija Cheese or Queso Fresco How many toppings are there?
guideline
- add 4 cups frozen corn, 1 (4 ounces) finely chopped green pepper, 8 ounces cream cheese, 1 cup shredded pepper jack cheese, ⅓ cup sour cream, 3 tablespoons finely chopped red onion, ¼ cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon tagine, ½ teaspoon garlic powder, ½ teaspoon saltand ¼ teaspoon ground black pepper Place in greased slow cooker bowl.
- Cover and cook on LOW for 2 to 3 hours, stirring once or twice.
- When finished cooking, set the slow cooker to WARM. 1 cup crumbled Cotija cheese or queso frescoIf desired, add additional fresh coriander and tagine.
- Serve warm with tortilla chips.
memo
- Stay ahead: Add everything to the crock pot up to 24 hours before cooking. Cover and refrigerate. When ready, cook as directed, adding 30 to 60 minutes as they begin to cool.
- store: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- to hang tightly: Not recommended. Cheese and cream cheese can become grainy when thawed.
- Reheat: Warm in the microwave for 30 seconds, on the stovetop over medium-low heat, or in the oven at 350°F for 15 to 20 minutes.
nutrition
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