Slow Cooker Mexican Street Corn Dip
This creamy Slow Cooker Mexican Street Corn Dip is packed with sweet corn, cream cheese, Pepper Jack, cotija cheese, lime, and Mexican-inspired spices. It's an easy Crock Pot appetizer that's perfect for game day, potlucks, holiday parties, Cinco de Mayo, and family gatherings.
Servings: 10
Calories: 208kcal
Equipment
- Crock pot or slow cooker
Ingredients
- 4 cups frozen corn
- 8 oz cream cheese softened to room temp
- 1/3 cup sour cream
- 1 cup pepper jack cheese shredded
- 1 4 oz cab diced green chilies
- 1/2 cup ed onion
- 2 tablespoon lime juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon tajin
- 1 cup of crumbled queso fresco
- 1 tbsp chopped fresh cilantro for topping
Instructions
- Spray a 6 quart slow cooker with nonstick cooking spray. Add the corn, cream cheese, sour cream, pepper jack, green chilies, red onion, lime juice, salt, pepper and tajin, stir to combine.
- Cook on low for 2 hours. After about 45 minutes stir everything. Do it once more 30 minutes before it’s ready.
- Top with the crumbled queso, cilantro and tajin. (extra tajin is optional) Turn to warm and serve with tortilla chips on the side to dip in.
Notes
- Drain canned corn thoroughly.
- Fresh lime juice gives the best flavor.
- Stir halfway through cooking for even melting.
- Add toppings just before serving.
Nutrition
Calories: 208kcal | Carbohydrates: 19g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 37mg | Sodium: 379mg | Potassium: 287mg | Fiber: 2g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 8mg | Calcium: 124mg | Iron: 1mg