Crock Pot Street Corn Dip

5 from 14 votes

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.

Prep Time10

Cook Time3

Total Time3 10

Course: Appetizer

Cuisine: American, Mexican

Servings:

Calories: 266kcal

Author: Ryan Allen

Equipment

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