Name: Crockpot Mexican Street Corn: 7 Irresistible Flavors
Prep time: 15 min
Cook time: PT-490536H10M34S
Total time: 2 h 10 min
Cuisine: Mexican
Ingredients: 5-6 cups about 30 oz frozen corn, thawed; 12 oz cream cheese; ½ cup sour cream; ½ red onion (chopped); 1 jalapeno (chopped); 1 teaspoon chili powder; 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper; ½ teaspoon garlic powder; 2 teaspoons hot sauce (I used Tabasco, or to taste); 2 cups shredded Mexican cheese blend; 1 lime (juiced); ¾ cup cotija cheese (Mexican parmesan); ¼ cup chopped cilantro

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Crockpot Mexican Street Corn is a delightful and creamy dip that boasts bold, smoky flavors reminiscent of authentic street corn. This recipe combines frozen corn, cream cheese, and a medley of spices, resulting in a rich dish perfect for parties or casual gatherings. With minimal effort, you can whip up this delectable dip in your slow cooker, making it a go-to recipe for any occasion.

Why You’ll Love This Crockpot Mexican Street Corn

This dish is not only delicious but also incredibly easy to prepare. First, it’s versatile; you can enjoy it as a dip, side, or even a main dish! Second, it’s a crowd-pleaser, making it perfect for gatherings. Additionally, it’s vegetarian-friendly, fitting well into various diets. Plus, using a crockpot means you can set it and forget it, allowing you to focus on other preparations. Finally, the combination of flavors from chili powder, lime, and cotija cheese makes this a standout recipe among slow cooker Mexican street corn options.

Ingredients for Crockpot Mexican Street Corn

Gather these items:

5-6 cups about 30 oz frozen corn, thawed
12 oz cream cheese
½ cup sour cream
½ red onion (chopped)
1 jalapeno (chopped)
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
2 teaspoons hot sauce (I used Tabasco, or to taste)
2 cups shredded Mexican cheese blend
1 lime (juiced)
¾ cup cotija cheese (Mexican parmesan)
¼ cup chopped cilantro

How to Make Crockpot Mexican Street Corn Step-by-Step

Step 1: Add the thawed corn, cream cheese, sour cream, red onion, jalapeños, chili powder, smoked paprika, cayenne, garlic powder, hot sauce, and shredded cheese to the slow cooker.
Step 2: Cover and cook on LOW for 2–3 hours, giving everything a good stir halfway through, until the cheese is fully melted and the dip is hot and creamy.
Step 3: Stir in half of the cotija cheese, then finish with a squeeze of fresh lime juice. Top with the remaining cotija and fresh cilantro. Serve with tortilla chips, extra lime wedges, and your favorite hot sauce.

Pro Tips for the Perfect Crockpot Mexican Street Corn

Keep these in mind:

Use fresh lime juice for the best flavor.
Stir the dip halfway through cooking for even consistency.
For a spicier kick, add more jalapeños or hot sauce.
This recipe works well with both fresh corn and frozen options.
Always check the dip’s temperature before serving; it should be hot and bubbly.

Best Ways to Serve Crockpot Mexican Street Corn

There are countless ways to enjoy this creamy dip. First, serve it as a dip alongside tortilla chips for a perfect game-day snack. Second, it pairs beautifully with grilled meats, adding a burst of flavor to your meal. Lastly, consider topping baked potatoes with this dip for a unique twist on a classic dish, making it a versatile addition to your menu.

Delicious Crockpot Mexican Street Corn with fresh cilantro and lime

How to Store and Reheat Crockpot Mexican Street Corn

To store, simply transfer any leftovers to an airtight container and refrigerate. The dip can be reheated in the microwave or on the stovetop. Just be sure to stir well and add a splash of milk or cream to restore its creamy texture. This makes it an excellent option for meal prep as well, allowing you to enjoy it throughout the week.

Frequently Asked Questions About Crockpot Mexican Street Corn

What’s the secret to perfect Crockpot Mexican Street Corn?

The key is to use high-quality ingredients and not rush the cooking process. Allow the flavors to meld together in the slow cooker for the best results. The combination of spices creates that authentic taste of Mexican street corn dip recipe.

Can I make Crockpot Mexican Street Corn ahead of time?

Absolutely! You can prepare it a day in advance and store it in the fridge. Just reheat it before serving. This makes it an ideal choice for gatherings or busy weeknights.

How do I avoid common mistakes with Crockpot Mexican Street Corn?

Be careful not to overcook the dip, as it can become too thick. Stirring occasionally helps maintain a creamy consistency. Additionally, use fresh ingredients for the best flavor and texture.

Variations of Crockpot Mexican Street Corn You Can Try

Here are some fun variations to consider:

Make it vegan by substituting cream cheese and cheese with plant-based versions.
Add black beans or diced tomatoes for extra texture and flavor.
For a smoky flavor, try adding grilled corn or smoked paprika.
Experiment with different types of cheese for a unique twist, such as pepper jack for extra heat.

For more delicious recipes, check out our latest recipes or try making slow cooker Korean beef for a hearty meal. If you’re looking for a sweet treat, don’t miss our gingerbread cookies with maple glaze.

Crockpot Mexican Street Corn: 7 Irresistible Flavors

Author: basmer
Total Time: 130 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This crockpot Mexican street corn dip is creamy, cheesy, and packed with bold, smoky street-corn flavor.

Instructions

Add the thawed corn, cream cheese, sour cream, red onion, jalapeños, chili powder, smoked paprika, cayenne, garlic powder, hot sauce, and shredded cheese to the slow cooker.
Cover and cook on LOW for 2–3 hours, giving everything a good stir halfway through, until the cheese is fully melted and the dip is hot and creamy.
Stir in half of the cotija cheese, then finish with a squeeze of fresh lime juice. Top with the remaining cotija and fresh cilantro. Serve with tortilla chips, extra lime wedges, and your favorite hot sauce.