Description
This crockpot Mexican street corn dip is creamy, cheesy, and packed with bold, smoky street-corn flavor.
Ingredients
Scale
- 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
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.
Notes
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Crockpot Mexican Street Corn Dip