Description
This Crock Pot Mexican Street Corn Dip is a creamy, cheesy, and flavorful appetizer inspired by the classic Mexican street corn. Made with a blend of corn, cream cheese, sour cream, spices, and cheese, it’s slow-cooked to melty perfection and perfect for parties or game day gatherings.
Ingredients
Scale
Main Ingredients
- 2 cups corn (frozen and thawed or canned and drained)
- 2 cans creamed corn
- 8 oz cream cheese, softened
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese
- ½ cup mayonnaise
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- ¼ cup chopped cilantro (plus more for topping)
- ½ cup cotija cheese (or feta, optional but delicious)
- Salt and pepper, to taste
Optional Toppings
- Extra cotija cheese
- Extra chopped cilantro
- Additional chili powder
- Jalapeños
- Lime wedges for squeezing
Instructions
- Combine Ingredients: In your slow cooker, add the corn, creamed corn, softened cream cheese, sour cream, mayonnaise, shredded Mexican blend cheese, minced garlic, chili powder, smoked paprika, cumin, and lime juice. Stir everything together thoroughly to ensure all the ingredients are well distributed.
- Cook the Dip: Cover the slow cooker and cook the mixture on Low for 2 to 3 hours or on High for 1 to 1½ hours. Stir occasionally during cooking to prevent burning and to help the cheese melt evenly, resulting in a hot and creamy dip.
- Finish with Cilantro and Cotija: Once the cheese has fully melted and the dip is hot, stir in the chopped cilantro and cotija cheese. This adds a fresh, tangy flavor and enhances the authentic street corn taste.
- Season to Taste: Taste the dip and adjust seasoning with salt, pepper, or extra lime juice as desired. Keep the slow cooker on the warm setting to keep the dip ready for serving.
- Serve and Garnish: Before serving, top the dip with extra cotija cheese, more chopped cilantro, a sprinkle of chili powder, sliced jalapeños, and a squeeze of fresh lime juice. Serve the dip warm with tortilla chips, crackers, or fresh vegetables for dipping.
Notes
- You can use frozen corn that has been thawed or canned corn that’s drained—both work well.
- For a spicier kick, add diced jalapeños directly into the dip mixture before cooking.
- If cotija cheese is unavailable, feta is a great substitute providing a similar salty tang.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently in the slow cooker or microwave.
- To make it more authentic, serve with a sprinkle of smoked paprika and fresh lime wedges on the side.
