This Crock Pot Street Corn Dip combines the irresistible flavors of elote, Mexican street corn, with the ease and convenience of a slow cooker. With just a handful of simple ingredients and a few hours of slow cooking, you'll have a creamy, cheesy, and slightly spicy dip perfect for dipping crispy tortilla chips.
Mexican street corn dip is the ideal appetizer for casual gatherings, backyard barbecues, potluck parties, or even game-day festivities. No matter the occasion, this slow cooker corn dip adds a burst of flavor and fun to any spread!
The slow cooker is a game-changer when it comes to making dips. Its low and slow cooking method allows all the flavors to come together beautifully with very little effort on your part! If you love slow cooker dips, you've got to try this slow cooker taco dip and crock pot pizza dip next!
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Why You'll Love This Crock Pot Corn Dip
- Popular Party Appetizer. This creamy and indulgent dip is perfect for sharing with friends and family. Enjoy it for game day or your next Cinco de Mayo party.
- Great Flavor. The combination of tangy cotija cheese, zesty Tajin seasoning, and the creaminess of pepper jack cheese and cream cheese that make this dip out of this world!
- So Easy! The crockpot makes this dip so convenient to make requiring very little effort. You can also reduce the heat to warm and simply serve it up at a party in the crockpot!
- Goes With a Variety of Dippers. From crispy tortilla chips to refreshing vegetable sticks and toasted baguettes, this dip goes with so many different things!
Ingredients You'll Need
- Cream Cheese: Serves as the rich and creamy base for the dip, adding a velvety texture that perfectly binds all the other ingredients together.
- Corn: We're using Southwestern corn which may also be called fiesta corn depending on the brand in your supermarket. It has the addition of red and green pepper for more flavor and color for the dip.
- Pepper Jack Cheese: Contributes a delightful kick of heat and enhances the overall cheesiness. You can swap it for Monterey Jack or another flavorite cheese if you prefer a less spicy flavor.
- Sour Cream: Enhances the tangy notes in the dip, balancing the richness of the cream cheese, and providing a deliciously smooth texture.
- Minced Garlic: Adds a savory depth of flavor to the dip.
- Tajin: This traditional Mexican spice gives the dip more zesty and mildly spicy elements while it also replicates the signature taste of authentic Mexican street corn.
- Fresh Cilantro: Adds freshness and a hint of herb flavor! If you aren't a fan of how it tastes, you can use parsley instead.
- Cotija Cheese: This crumbly Mexican cheese provides a salty finish that beautifully complements the other flavors in the dish. If you can't find it feta cheese makes a great substitute.
Variations
- Smoky twist: Grill fresh corn on the cob and a bell pepper until charred and then cut the corn kernels off and dice up the grilled pepper. You will need about four medium ears of corn to replace the can of southwestern corn.
- More veggies. Mix in extra finely diced bell peppers, some red onion, fresh herbs, or jalapeno peppers for more color and flavors in your dip.
- Make it meaty. Add cooked and crumbled bacon or cooked crumbled chorizo to the corn dip to make it heartier and give it different flavors.
- Milder flavor. To make the dip less spicy, reduce or eliminate the Tajin seasoning and use a different cheese. You can also balance the heat by adding more sour cream or a touch of honey to mellow out the spiciness at the end of cooking.
How To Make Mexican Street Corn Dip in the Crock Pot
- Step 1: Assemble the ingredients. Add the cream cheese, corn, pepper jack cheese, sour cream, minced garlic, tajin, and cilantro to a 6-quart slow cooker. Stir everything together to combine.
- Step 2: Cover and cook. Cover with the lid and cook on LOW for 2-3 hours, stirring only once halfway through the cooking time.
- Step 3: Garnish and serve. Once the dip is finished cooking, stir once again. Top it with the crumbled cotija cheese and chopped cilantro. Serve with chips, baguettes, or your favorite serving vehicle. Enjoy.
Recipe Tips
- Drain the Corn. This is essential so the dip does not become watery.
- Stir Once. You want to stir it just once halfway through the cooking process to make sure all the ingredients are evenly distributed. This prevents any clumping or uneven melting of the cheese.
- Cook on Low. Dairy will curdle at high temperatures. Cooking it on low to avoid curdling or separation which may lead to an unappealing texture of your dip.
- Add Some Garnish. Don't forget to garnish the hot corn dip with additional chopped cilantro just before serving, as this will add a pop of color, flavor, and freshness.
Storing & Freezing
- Storing: Transfer any leftovers into an airtight container. Refrigerate for up to 3-4 days.
- Freezing: Place the cooled dip in a freezer-safe container, ensuring there's some space at the top to allow for expansion during freezing. The frozen dip will last for up to 2-3 months. Thaw out in the refrigerator overnight before reheating.
- Reheat: Reheat leftovers in a microwave-safe dish or on the stovetop over low heat. Stir gently to restore the creamy consistency, and then garnish with more cotija cheese and fresh cilantro before serving.
Serving Suggestions
This dip is perfect for serving at any type of gathering! From movie night, to friends coming over for the Big Game, and so much more, this dip is always a hit! I love to serve it up with crock pot southwest chicken, crock pot kielbasa bites, crock pot chicken wings, and BBQ chicken sliders!
For Taco Tuesday, Cinco de Mayo, or any Mexican-themed dinner, it makes a terrific way to kick things off. Enjoy it with chicken nachos, slow cooker shredded beef tacos, or chicken enchiladas.
Mexican corn dip is great to repurpose to enjoy in a totally different way too! Spread it cold from the fridge on a flour tortilla and fold over. Bake in the oven or toast in a skillet to brown the sides and heat up the filling. So good!
Recipe FAQs
Yes, you can use frozen corn as a substitute for canned southwestern corn. Just make sure to thaw the frozen corn and drain any excess liquid before adding it to the slow cooker.
While you can use low-fat or fat-free versions of cream cheese and sour cream, keep in mind that it may slightly alter the dip's texture and creaminess. The result may be less rich and tangy compared to using full-fat dairy products.
Mexican street corn, or "elote," is a popular Mexican street food made with a combination of juicy corn on the cob smothered in a blend of creamy mayo, tangy lime juice, and sprinkled generously with crumbly cotija cheese and Tajin seasoning. This corn dip recipe is a recreation of these flavors in a dippable form.
More Slow Cooker Dip Recipes
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Crock Pot Street Corn Dip
Ingredients
- 2 (8 oz) packages of cream cheese
- 2 (15.5 oz) cans southwestern corn (drained)
- 1 cup pepper jack cheese (shredded)
- ½ cup sour cream
- 2 tsp garlic (minced)
- 2 tsp tajin seasoning
- ¼ cup fresh cilantro (chopped)
- 2 tbsp cotija cheese (crumbled)
Instructions
- In a 6-quart slow cooker, add cream cheese, corn, pepper jack cheese, sour cream, garlic, tajin, and cilantro.
- Cover and cook on low for 2-3 hours. Stir once halfway through.
- Stir before serving and top with cotija cheese and garnish with cilantro.
- Serve with your favorite chips or a sliced baguette.
Notes
- Drain the Corn. This is essential so the dip does not become watery.
- Stir Once. You want to stir it just once halfway through the cooking process to make sure all the ingredients are evenly distributed. This prevents any clumping or uneven melting of the cheese.
- Cook on Low. Dairy will curdle at high temperatures. Cooking it on low to avoid curdling or separation which may lead to an unappealing texture of your dip.
- Add Some Garnish. Don't forget to garnish the hot corn dip with additional chopped cilantro just before serving, as this will add a pop of color, flavor, and freshness.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Jaylin says
This was delicious Made it for the holidays and it was a hit! Thank you for this wonderful recipe