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. Crisp sweet corn, cream cheese, chili powder and tajin, lime juice and zest, green onions, cilantro and cojita cheese. This is one easy dump-and-go crock pot recipe that's phenomenally delicious and served up with tortilla chips. Perfect for football game days, Cinco de Mayo, taco tuesdays or summertime gatherings when sweet corn is at it's peak!
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.