Crock Pot Street Corn Dip
Indulge in the irresistible flavor of classic Mexican street corn, transformed into the ultimate warm and creamy party dip! With just minutes of prep, you get a hands-off appetizer that’s rich, cheesy, tangy, and loaded with smoky-spicy flavor.
If you’re craving street corn but don’t feel up to grilling, this Crock Pot street corn dip is your wish fulfilled. Seriously, this dip is a total gamechanger because you can just dump in the ingredients and walk away. A couple of hours later, you’ve got this bubbly, cheesy appetizer that’s perfect for scooping up with a big handful of sturdy chips or other tasty dippers!
Let’s just say – it’s perfect for Game Day! You plop all the ingredients in the slow cooker and when everyone arrives, they can start dipping. We’re making this recipe this weekend and it feeds a lot of peeps! It’s great paired with tacos, too, because our family loves to add it as a taco ingredient.
What is Crock Pot street corn dip?
Crock Pot street corn dip captures the vibrant essence of the classic Mexican street food, ‘elote’ (AKA ‘street corn’) by drawing inspiration from the iconic flavors of grilled corn slathered in a tangy, spicy sauce and rolled in crumbled cheese.
The creamy dip combines ingredients like corn, chili-lime seasoning (known as ‘Tajin’), cream cheese, sour cream, Pepper Jack, and fresh cilantro for an irresistible interplay of smoky, tangy, rich, and fresh textures in every scoop!
Served with sturdy corn chips, it’s the ultimate crowd pleaser for anyone that loves street corn.
Why you’ll love Crock Pot street corn dip
- It’s as easy as tossing all of the ingredients together and letting your Crock Pot work its magic. No fuss, no mess!
- The perfect shareable party snack or appetizer for tailgates, game day, Cinco de Mayo, or other social gatherings.
- You don’t have to worry about your dip going cold before the guests arrive. Serve it straight from the slow cooker with the WARM setting.
Ingredients needed to make Crock Pot street corn dip
- Cream cheese: Adds tangy creaminess to this dip.
- Mexican style Street Corn: Make sure to drain canned corn to prevent a watery dip. You could also use frozen packaged corn or corn that’s fresh off the cob.
- Cheese: I love to use Pepper Jack for a touch of heat, but you could also use cheddar, Monterey Jack, or Colby Jack. For the best flavor and melt, grate half a block of the cheese yourself.
- Sour cream: The creamy, tangy base that gives this dip its smooth texture and rich flavor.
- Tajin: This is a Mexican seasoning blend that includes a mix of mild chili peppers, lime, and sea salt. If you don’t have it or can’t source it, mix 2 tablespoons of chili powder with ½ teaspoon of cayenne pepper to achieve a similar zesty kick.
- Salt and pepper: To taste. Adjust at the end as needed.
- Garlic powder: For a delicious depth of flavor that dissolves in well with the rest of the ingredients.
- Elote seasoning: This bold street corn-inspired blend combines smoky chili, cumin, tangy lime, savory garlic, and salty cotija or Parmesan cheese, often with a hint of sweetness and cilantro. I love to use the elote seasoning from Trader Joe’s.
- Fresh cilantro: For a pop of bright citrus that helps to cut through the richness of this creamy street corn dip. This is added before cooking and as a fresh garnish just before serving.
- Dipping Chips: Use your favorite sturdy dipping chips to enjoy alongside this Mexican dip. Fritos or other sturdy corn chips are great with this dip.
How do you make Crock Pot street corn dip?
Combine the dip ingredients:
- Add the cream cheese, corn, cheese, and sour cream to a slow cooker.
- Add the chopped cilantro and all the seasonings on top.
Cook on LOW:
- Seal the lid of the slow cooker and cook on LOW for 2-3 hours.
- Halfway through the cooking time, stir the mixture.
Garnish and serve:
- Stir the cooked dip and garnish with extra Tajin and a few sprinkles of chopped cilantro.
- Serve with a variety of corn (or sturdy) chips and enjoy!
Serving
Fritos are the classic choice for scooping up this creamy, cheesy street corn dip, although you could also spoon this dip onto crackers, crusty bread, crostini, pita chips, or pretzels.
For a lighter, low-carb option, pair this Crock Pot street corn dip with an assortment of fresh veggies like celery, carrots, bell pepper strips, cucumber rounds, or even pickles. You can even turn it into a full crudités platter. Check out these 7 Tips to a Delicious Crudités Platter for inspiration!
Add it to your chicken tacos, Chicken Rice Taco Bowls, or this Burrito Bowl Board alongside a side of coolingWatermelon Burrata Salad for a complete meal.
For a sweet treat, impress everyone with these mouth-watering Mexican Chocolate Brownies alongside a scoop of Mexican Vanilla Ice Cream!
Sandy’s tips and substitutions:
- Storage: Store leftover street corn dip in an airtight container in the fridge for up to 4 days. I don’t recommend freezing this dip as the creamy texture is likely to change. Always place the dip back into the fridge when not using it for an extended time due to its creamy base.
- Make ahead: You can add all of the ingredients to the Crock pot the day before, covered and stored in the fridge. Add an extra 30-60 minutes of cooking time when ready to make the dip as everything will be cold.
- Keep warm for serving: Keep this dip warm by serving it straight from the slow cooker on the WARM setting.
- Double the recipe: Make a double batch of this dip when serving a larger crowd – perfect for your holiday parties and summer gatherings. This is also dependent on the size of your Crock Pot.
- Stir halfway: Don’t forget to stir the dip halfway through the cooking time to ensure that no hidden lumps of cream cheese go undetected. You could also soften the cream cheese at room temperature before adding it to the Crock Pot.
- How to tell it’s ready: I recommend cooking this dip on LOW for 2-3 hours for the best results. Since appliances can differ according to brand and model, it’s best to check on your dip to ensure that it doesn’t overcook and separate or turn grainy. You’ll know when it’s done when hot, bubbly, and fully combined.
Variations:
- Mix-ins: Give this dip added texture and more hearty flavor by including fire-roasted corn, black beans, shredded chicken, chopped bacon, or browned ground beef or sausage (like this Cheesy Corn Chorizo Dip).
- Turn up the heat: Up the spice level by including red pepper flakes or cayenne pepper. Diced jalapeno would also be a lovely addition!
- Smokey flavor: For deeper flavor, char your corn first. If using fresh or frozen corn, sauté it in a hot, dry skillet (or with a little oil) until it gets some browned, caramelized spots. This adds a fantastic smoky-sweet flavor that mimics grilled street corn.
- Cheesy topping: Sprinkle a little extra shredded cheese on top during the last 20-30 minutes of cooking. This creates a beautifully melted, slightly textured cheesy top layer.
- Adjust the consistency: If the dip seems too thick after cooking, stir in a tablespoon or two of milk or buttermilk to reach your desired consistency.
If you love effortless dips to serve your friends and family, don’t be shy to try my Boat Dip Recipe (Rotel Ranch Dip), Fried Pickle Dip, or Garlic Bread Dip.
More Mexican-inspired recipes you may want to try:
- Mexican Street Corn Pasta
- Cornbread Taco Bake
- Mexican Tortilla Lasagna
- Mexican Soup
- Walking Tacos with Fritos
Get the Recipe:
Crock Pot Street Corn Dip
Ingredients
- 2 8 oz cream cheese, (blocks)
- 2 15 oz cans Mexican style Street Corn, drained
- 8 oz Pepper Jack Cheese, block, cut in half
- ¾ cup sour cream
- 2 Tbsp Tajin, divided
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1 Tbsp Elote Seasoning, I use Trader Joe’s
- ½ cup fresh cilantro, chopped
- Good sturdy dipping chips, like Fritos or sturdy corn chips
Equipment
Instructions
- In a slow cooker, add the 2 blocks of cream cheese, drained corn, 2 hunks of cheese, and sour cream.
- On top, add the chopped cilantro, and all seasonings.
- Cook on LOW for 2-3 hours.
- Halfway through the cooking time, stir the mixture.
- When the dip is cooked, give it another stir, and then garnish with more Tajin, and a few sprinkles of chopped cilantro.
- Set it out for game day or any party with a variety of corn or sturdy dipping chips that won’t break off when you are dipping.
Notes
Sandy’s tips:
- Storage: Store leftover street corn dip in an airtight container in the fridge for up to 4 days. I don’t recommend freezing this dip as the creamy texture is likely to change. Always place the dip back into the fridge when not using it for an extended time due to its creamy base.
- Make ahead: You can add all of the ingredients to the Crock pot the day before, covered and stored in the fridge. Add an extra 30-60 minutes of cooking time when ready to make the dip as everything will be cold.
- Serve: Serve as a dip or as a topping for tacos or tostados – burritos or enchiladas.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
