Whether you're making this crock pot street corn dip for Cinco de Mayo or taco Tuesdays, it always fits the bill! The corn is slow cooked into a cream cheese mixture that explodes with Mexican flavors. You won't be able to get enough of this crowd favorite!
Table of Contents
The Best Mexican Street Corn Dip Recipe
This slow cooker street corn dip recipe is so easy to make, and it's so delicious you'll want to make it all the time. This easy recipe includes canned corn, pepper jack cheese, cream cheese, and sour cream with some spices that tie it all together. The balance of everything is amazing and makes for one delicious corn dip.
I make this fresh, creamy dip anytime I need a quick snack or easy appetizer, which never fails to satisfy! I love how simple the process is. Just toss everything in the crock pot and let it take care of the rest.
Whether you're making this for your guests or your family, it will be a no-risk, delectable dip everyone will love.
Ingredients
- 1 can of corn
- 8 oz cream cheese
- 4 oz pepper jack cheese
- 1 teaspoon tajin seasoning
- 1 cup chopped cilantro
- 3 tablespoon sour cream
How To Make Mexican Corn Dip In The Crock Pot
Step 1: Combine the ingredients. Add all ingredients to your crockpot and cover it with a lid. Cook everything on high for 1 ½ to 2 hours, stirring every 30 minutes, until the pepper jack has melted.
Step 2: Serve the dip. When the corn is coated with the melted ingredients, serve it warm with tortilla chips or crackers, and enjoy!
Recipe Tips And Variations
- Bring the heat by adding some chopped jalapeno peppers.
- Substitute the pepper jack cheese with cotija cheese for a Mexican street corn flavor.
- Substitute the tajin seasoning for taco seasoning for a different flavor.
- Use fresh or frozen corn in this recipe instead of canned corn. Both work great, you'll just want to thaw the corn and drain the excess water before adding it the pot.
- Serve the dip in a serving bowl with a sprinkle of chili powder and lime slices. A squeeze of lime juice is a wonderful, fresh flavor addition to the creamy corn.
How To Store This Corn Dip
Store any extra corn dip in an airtight container for 3- 5 days. You can eat the dip cold or microwave it in 30-second increments until heated.
More Recipes
Crockpot Mexican Street Corn Dip
Whether you're making this crock pot street corn dip for Cinco de Mayo or taco Tuesdays, it always fits the bill! The corn is slow cooked into a cream cheese mixture that explodes with Mexican flavors. You won't be able to get enough of this crowd favorite!
Ingredients
- 1 can of corn
- 8 oz cream cheese
- 4 oz pepper jack
- 1 teaspoon tajin seasoning
- 1 cup cilantro, chopped
- 3 tablespoon sour cream
Instructions
- Add all ingredients to your crockpot and cover with a lid. Cook on high for 1 ½ to 2 hours, stirring every 30 minutes, until the cheese has melted.
- Serve with crackers or tortilla chips. Enjoy!
Nutrition Information:
Serving Size:
½ cupAmount Per Serving: Calories: 352Total Fat: 28gSaturated Fat: 16gCholesterol: 86mgSodium: 372mgCarbohydrates: 15gProtein: 12g
Leave a Reply