Crock Pot Street Corn Dip
Savor all the bold, zesty flavors of Mexican street corn in this no-fuss Crock Pot street corn dip! Just dump, cook, and scoop this creamy, cheesy crowd-pleasing appetizer.
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.
Nutrition Facts
Calories: 161kcal, Carbohydrates: 16g, Protein: 7g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 25mg, Sodium: 313mg, Potassium: 212mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1201IU, Vitamin C: 6mg, Calcium: 164mg, Iron: 1mg