Slow Cooker Mexican Street Corn Dip
Mexican Street Corn Dip incorporates all the flavors of elote street corn in a warm, gooey and cheesy slow cooker dip. Perfect for everything from game day and Cinco de Mayo to summertime gatherings!
Servings: 12 servings
Ingredients
- 5-6 cups corn
- 2 chicken breasts *optional
- 2 blocks cream cheese cut into cubes
- 1 jalapeno seeded and diced
- 2/3 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon Tajin
- 2 cups shredded cheese pepper jack, colby jack, monterey, etc.
Toppings
- 1 teaspoon chili powder
- 3 green onions sliced
- 3 tablespoons cilantro chopped
- 1 lime zested and juiced
- 3 tablespoons cojita cheese crumbles
- Hot sauce to taste
Instructions
- Into a slow cooker add chicken (if using), corn, cream cheese, sour cream, jalapenos, garlic powder and tajin. Cook on low for 5-6 hours. I always avoid high heat when using cream cheese and sour cream as the crock pot can get too hot and "break" the dairy, creating tons of unsightly lumps.
- Mix the ingredients together until smooth (shredding the chicken if using), add in most of the shredded cheese, reserving 1/2 cup. Add in the lime juice and zest, chipotle powder and mix well until incorporated. Taste and adjust flavor as needed.
- Top with remaining shredded cheese, cover and keep on low for another 20-30 minutes or until cheese melts through.
- To finish off the dip, add all of the toppings - cojita cheese, scallions, cilantro, hot sauce, etc. Serve with tortilla chips.