Mexican Street Corn Dip is a delicious, warm appetizer dip to serve at a party. It’s easy to make in the slow cooker, turning street corn into a hot and cheesy street corn dip. Tortilla chips are perfect for scooping up all of that corn that is swimming in a creamy base with southwestern spices and crumbled Cotija cheese.
Slow cooker street corn dip is inspired by classic Mexican street corn. Mexican street corn is cart food in Mexico. It’s fire-roasted or grilled corn with an Elote sauce slathered on the cob (mayo, chili powder, cumin powder and garlic) and crumbled cotija cheese and lime juice added to the surface. All of the flavors of street corn have been made into the creamiest crockpot Elote dip. It’s the perfect go-to dip for Game Days, Cinco de Mayo, summer BBQ’s, potlucks or a weekend party.
Ingredients Needed:
- Cream Cheese: This is the creamy base of the dip. Make sure it’s room temperature, and it will melt so easily. I like to use full fat cream cheese, but you can certainly use reduced fat, if you’d like.
- Plain Greek Yogurt: Use full fat Greek yogurt for the best results. Alternately, you can use full fat sour cream.
- Minced Garlic: Mince your own garlic from a clove instead of buying “minced garlic.” It’s so much better when minced fresh.
- Salt: Since Cotija cheese is quite salty, don’t overdo it with the addition of salt to your corn dip.
- Spices: Ground cumin and chili powder
- Lime: You’ll be squeezing a lime for fresh lime juice. Don’t use bottled lime juice.
- Pepper Jack Cheese: This will add a tiny amount of spice to the recipe (not overwhelming). If you don’t like any spice at all, use regular Monterey Jack.
- Red Onion: Chopped finely, this adds some great flavor to the dip.
- Corn: Use canned corn, frozen corn or corn kernels that are freshly cut off the cob.
- Green Onion: This is basically used for garnish. Alternately, use chopped fresh cilantro.
- Cotija Cheese: Cotija cheese can be found in your market’s cheese case. It’s a salty Mexican cheese that crumbles easily. Queso fresco or feta cheese can be used instead, if you have trouble locating Cotija.
How to make Mexican Street Corn Dip:
This is such an easy recipe to make. It starts with the blender. In a blender jar, you’ll combine the cream cheese, garlic, yogurt, salt, cumin, chili powder, lime juice and 1 cup of the pepper jack cheese. Blend until smooth.
Then scrape the creamy mixture into your slow cooker, and stir in the onion, corn and the remaining 1 cup of pepper jack cheese. Cook on low for 2 to 3 hours. To serve, sprinkle with chopped green onion and crumbled Cotija cheese. I’m always pretty generous with the Cotija cheese! Serve with tortilla chips.
Recipe Tips
- The heat of the recipe can be adjusted to your taste. Add some cayenne pepper, chopped jalapeños or hot sauce to kick things up into spicy!
- Utilize summertime corn and make this dip for a summer party!
- If the corn is a bit charred, that makes the dip taste more sweet and smoky. Sear the corn in a skillet, or throw your fresh corn on the cob on a grill until it obtains darkened char marks.
- Add shredded rotisserie chicken or cooked and crumbled chorizo to your street corn dip to bulk it up and make it a more substantial appetizer dip.
- Tortilla chips are recommended for dipping. You can also serve it with crackers and fresh veggies.
- Mexican street corn dip does not freeze well, but you can store leftovers in an airtight container in the refrigerator for up to 4 days.
You can serve street corn dip in the slow cooker, and keep it on low. I prefer to transfer it to a bowl. It will cool down if you move it to a dish, of course, but this dip is super tasty at room temperature too.
I suggest that you add some extra goodies to the top of the dip for serving: chopped green onions, crumbled Cotija cheese and a sprinkle of chili powder. Trader Joe’s also sells an Elote seasoning. That’s good to sprinkle on top too.
Use sturdy chips for dipping because you’ll want to get as much of this good stuff as possible on your chips! This dip is completely addicting. It’s rich. It’s cheesy. And it has a ton of great flavor. It’s my new favorite!
This slow cooker Mexican street corn dip recipe comes from a cookbook called, Holiday Slow Cooker: 100 Incredible and Festive Recipes for Every Celebration by Leigh Anne Wilkes. It’s definitely worthy of serving at a celebration.
If you love slow cooker dip recipes, you’ll enjoy trying our Slow Cooker Chicken Taco Dip too. Baked Elote Dip is very similar (and super delicious.) And how about this Slow Cooker Queso Dip?
Mexican Street Corn Dip
Ingredients
- 8 ounces cream cheese, softened
- ½ cup plain Greek yogurt (or sour cream)
- 2 teaspoons minced garlic
- ¼ teaspoon salt
- 1 teaspoon ground cumin
- ¾ teaspoon chili powder
- 1 medium lime, juiced
- 2 cups shredded pepper Jack cheese, divided
- 2 tablespoons finely chopped red onion
- Two 15-ounce cans corn, drained
- green onion, Cotija cheese and chili powder, for garnish
Instructions
- Place the cream cheese, Greek yogurt, garlic, salt, cumin, chili powder, lime juice and 1 cup cheese into a blender and blend until smooth. Stir in the red onion, remaining cheese and corn, and mix by hand.
- Spray a 4-quart slow cooker with cooking spray. Add the mixture to the slow cooker and cook on low for 2 to 3 hours or on high for 1½ hours.
- Garnish with chopped green onion, Cotija cheese and an additional sprinkle of chili powder.
Notes
- *Nutritional information does not include anything sprinkled on top of the dip (or the chips).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
