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Slow Cooker Mexican Street Corn Dip

Slow Cooker Mexican Street Corn Dip

Slow Cooker Mexican Street Corn Dip is a warm, cheesy delight featuring corn, cream cheese, and spices.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course dip
Cuisine Mexican
Servings 12 servings
Calories 250 kcal

Equipment

  • Slow Cooker

Ingredients
  

  • 5-6 cups corn
  • 2 pieces chicken breasts optional
  • 2 blocks cream cheese cut into cubes
  • 1 piece jalapeno seeded and diced
  • ⅔ 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 pieces green onions sliced
  • 3 tablespoons cilantro chopped
  • 1 piece 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.
  • Mix the ingredients together until smooth (shredding the chicken if using), add in most of the shredded cheese, reserving ½ cup. Add in the lime juice and zest, chipotle powder and mix well until incorporated.
  • 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.

Notes

This dip is perfect for parties and gatherings, especially when corn is in season.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 18gProtein: 9gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 500mgPotassium: 300mgFiber: 1gSugar: 3gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 6mg
Keyword Cheesy Dip, Cinco de Mayo, football snack, Mexican dip, Slow Cooker Mexican Street Corn Dip, summer recipes
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