Go Back
- 4 cups frozen corn, thawed - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup mayonnaise - 1 cup shredded queso fresco or feta cheese - 1 jalapeño, finely chopped (remove seeds for less heat) - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1 tablespoon lime juice - 1/2 cup chopped fresh cilantro - Salt and pepper to taste The ingredients are the heart of this dip. They work together to create a creamy, dreamy delight. The corn brings sweetness, while the cheeses add richness and flavor. Cream cheese, sour cream, and mayonnaise create a smooth base. The spices, lime juice, and cilantro add a burst of freshness. - Alternatives for Cream Cheese: You can use Greek yogurt or cottage cheese. These options keep it creamy while adding a tangy flavor. - Dairy-Free Options: Try using cashew cream or a dairy-free sour cream. These will still give a nice texture. - Different Types of Cheese: If you can't find queso fresco, feta works well. Cheddar or pepper jack can also add a unique twist. These substitutions let you customize the dip to fit your needs. Whether you're dairy-free or just want to try something new, you can get creative! 1. Start by gathering your base ingredients. In a big bowl, mix together: - 4 cups frozen corn, thawed - 1 cup cream cheese, softened - 1 cup sour cream - 1 cup mayonnaise 2. Blend these ingredients well. You want a smooth and creamy base. 3. Now, it's time for the flavor boost. Add in: - 1 cup shredded queso fresco or feta cheese - 1 jalapeño, finely chopped (remove seeds for less heat) - 2 cloves garlic, minced - 1 teaspoon chili powder - 1 teaspoon cumin - 1 tablespoon lime juice 4. Stir everything together until mixed evenly. 5. Season to taste with salt and pepper. 1. Pour the mixture into your slow cooker. 2. Cover the slow cooker and set it to low heat. 3. Cook for 2-3 hours. Stir occasionally to ensure even heating. 4. Your dip is ready when it is hot and combined well. 1. Serve the dip warm for the best flavor. 2. Accompany it with: - Tortilla chips - Veggie sticks 3. For a fun touch, serve the dip in a colorful bowl. 4. Garnish with fresh cilantro and crumbled queso fresco. 5. Place it on a vibrant tablecloth to enhance the festive look. To get the right consistency, mix the corn with cream cheese, sour cream, and mayonnaise. This creamy base makes the dip rich and smooth. Stir well to avoid lumps. If you want a thicker dip, add more cream cheese. For a thinner dip, add a splash of milk. Balancing flavors is key. The lime juice adds brightness, while the jalapeño brings heat. Adjust these to suit your taste. If you like it spicy, leave some seeds in the jalapeño. Don’t forget to taste as you go! When using different slow cooker models, know that sizes may vary. A 4-quart slow cooker works well for this dip. If you have a larger one, you can double the recipe. Check if your model has a warm setting; this keeps the dip hot for longer. For safety, always cover your slow cooker. This helps heat circulate and prevents spills. Stir occasionally to ensure even cooking. Avoid opening the lid too often, as this lets heat escape. For the best taste, serve the dip warm. You can keep it in the slow cooker on low. This way, it stays creamy and delicious. Use a colorful bowl for presentation. Top with cilantro and crumbled cheese for a nice touch. For dipping, tortilla chips work great. Veggie sticks like carrots or celery are fun, too. You can even use pita chips for a twist! Get creative with your dippers to make it more exciting. {{image_2}} You can make the dip spicier by adding more jalapeños. Use two or three if you love heat. If you want a different kick, try other peppers like serrano or poblano. These add unique flavors. Another way to spice it up is by incorporating hot sauce. A few dashes can bring a fun twist. Choose your favorite brand or type. Experiment with heat levels to find your sweet spot. If you want a vegan option, swap out the cream cheese and sour cream for plant-based versions. There are many tasty vegan cream cheeses on the market. Look for those made from nuts or soy for the best flavor. Also, feel free to add other vegetables. Chopped bell peppers, spinach, or even black beans can mix in well. This adds color and texture. It’s a great way to use what you have on hand. Using different herbs can change the dip's taste. Try swapping cilantro for parsley or adding fresh chives. Each herb gives a different flavor boost. You can also experiment with spices. Instead of chili powder, try smoked paprika for a deeper taste. Adding a pinch of cayenne pepper can heighten the flavor too. Adjust the spices to match your taste. How do I store leftovers of my dip? After enjoying your Slow Cooker Mexican Street Corn Dip, let it cool. Transfer it to an airtight container. Store it in the fridge for up to five days. Make sure the lid is tight to keep it fresh. This helps prevent any strong smells from other foods in your fridge. What are the best practices for freezing dip? To freeze the dip, start by letting it cool completely. Use a freezer-safe container, leaving some space at the top. This allows for expansion. Label it with the date. You can freeze it for about three months. Just remember to thaw it in the fridge before reheating. How can I reheat the dip without losing texture? To reheat, you can use the microwave or stovetop. For the microwave, heat in short bursts, stirring often. For the stovetop, place it in a pan over low heat. Stir gently until warm. Adding a little milk can help restore its creamy texture. Avoid high heat to keep it smooth and tasty. Mexican Street Corn Dip is a creamy and flavorful dish. It combines sweet corn with cheese, spices, and fresh herbs. This dip is inspired by elote, a popular street food in Mexico. You get a rich taste with every bite. The dip is warm and comforting, perfect for gatherings or game day. Yes, you can prepare this dip in advance. Mix the ingredients in your slow cooker a day before. Just cover it and store it in the fridge. On the day you want to serve it, simply cook it in the slow cooker. This makes it easy to enjoy without stress. You can serve this dip with various snacks. Tortilla chips are a classic option and great for dipping. Veggie sticks like carrots or celery also work well. For a fun twist, try serving it with warm pita bread or toasted baguette slices. The dip lasts for about three to five days in the fridge. Make sure to store it in an airtight container. When you're ready to enjoy it, reheat gently. This keeps the dip creamy and tasty. This guide covered the essentials of making Mexican Street Corn Dip. We explored the key ingredients and some tasty substitutions. I shared clear steps to prepare, cook, and serve the dip right. Plus, I offered tips for creating the perfect flavor and texture. With these insights, you can impress your guests or enjoy a cozy night in. The versatility of this dip allows for many tasty changes. Keep experimenting and enjoy every bite!

Slow Cooker Mexican Street Corn Dip

Looking for the perfect party appetizer? Try this Slow Cooker Mexican Street Corn Dip! With creamy textures and a burst of flavor from corn, cheese, and spices, it’s a hit for any gathering. This easy recipe combines simple ingredients to create a warm, cheesy dip that pairs perfectly with tortilla chips or veggies. Click through to discover how to make this delicious dip and impress your guests at your next event!
Print Recipe Pin Recipe

Ingredients
  

4 cups frozen corn, thawed

1 cup cream cheese, softened

1 cup sour cream

1 cup mayonnaise

1 cup shredded queso fresco or feta cheese

1 jalapeño, finely chopped (remove seeds for less heat)

2 cloves garlic, minced

1 teaspoon chili powder

1 teaspoon cumin

1 tablespoon lime juice

1/2 cup chopped fresh cilantro

Salt and pepper to taste

Instructions
 

In a slow cooker, combine the thawed corn, cream cheese, sour cream, and mayonnaise. Mix until well combined.

    Add the shredded queso fresco (or feta), chopped jalapeño, minced garlic, chili powder, cumin, and lime juice. Stir everything together until evenly mixed.

      Season the mixture with salt and pepper to taste.

        Cover the slow cooker and set it on low heat for 2-3 hours, stirring occasionally, until heated through and combined.

          Once ready, stir in the fresh cilantro just before serving to maintain its color and flavor.

            Serve the dip warm, accompanied by tortilla chips or veggie sticks for dipping.

              Prep Time: 10 minutes | Total Time: 3 hours 10 minutes | Servings: 6-8

                - Presentation Tips: Serve the dip in a colorful bowl, garnishing with additional cilantro and crumbled queso fresco on top, and place it on a vibrant tablecloth for a festive look.