Mexican Street Corn Dip In The Slow Cooker
Mexican Street Corn Dip will be your new go-to party appetizer! Creamy, zesty, and full of bold flavors, this dip is bound to be irresistible, and it’s so simple to make in the slow cooker. Serve with tortilla chips to scoop it up and enjoy!
What’s To Love About This Recipe
- This appetizer could not be easier and can be prepped in minutes!
- Mexican street corn dip combines so many delicious flavors all in one. It’s creamy, cheesy, tangy, and sweet!.
- Not only is this delicious as a dip, but I also love using this recipe as a topping for tacos, nachos, or serving with other chicken recipes.
- If you’re prepping for a gathering or taking food to go, you probably need to maximize your time and efforts. The slow cooker makes it easy to prep a hot, savory, and slightly-sweet homemade dip that only requires some stirring.
- You’ll love the added toppings for the dip – crumbly cotija cheese and chopped cilantro for an extra burst of flavor!
Ingredients Needed
- Corn – Use 2 packages of frozen corn kernels. This is the simplest option with no added cleaning or prep, and the corn cooks well in the slow cooker.
- Cream cheese – Adding cream cheese thickens the texture of the dip and makes it nice and rich.
- Sour cream – This brings a slight tanginess to the dip and helps create a smooth consistency.
- Mayonnaise – Mayo is a staple of just about any Mexican street corn recipe. You can choose your preferred brand or variety.
- Tajin seasoning – Tajin is a classic mix of lime, sea salt, and dried chili peppers. It can be found in most grocery stores and is a great all-purpose seasoning for Mexican, Tex-Mex, and other southwestern dishes.
- Dried cilantro – Add a bit of herbal flavor!
- Cotija cheese and fresh cilantro (optional) – Crumbled cotija cheese and fresh cilantro are staples in Mexican cuisine! Adding these toppings really elevates the slow cooker dip with saltiness, complexity, and freshness!
While traditional Mexican street corn would just have mayo and cotija cheese, we want the dip version to be creamier! Adding some cream cheese and sour cream will make it thicker, richer, and give it a bit of tang.
How To Make Mexican Street Corn Dip In The Slow Cooker
- Add all the ingredients to the slow cooker – except for the toppings (cotija cheese and fresh cilantro).
- Heat on high for 1-2 hours or low for 2-4 hours, stirring occasionally to keep it from burning.
- Top with crumbled cotija cheese and chopped fresh cilantro or as desired.
- Serve with tortilla chips.
Pro Tip
Keep a close eye on the dip in the slow cooker – this isn’t necessarily a dish you’ll want to walk away from for hours. Once the dip is heated and bubbly, switch to the “keep warm” setting to prevent burning.
Recipe Substitutions and Variations
Swap a few ingredients to customize Mexican street corn dip to your most-loved appetizer or meal addition!
- I prefer frozen corn because it tends to taste fresh, it’s easy to keep on hand in your freezer, and it’s easy to find at practically every grocery store. You can substitute canned corn if you prefer, but be sure to drain it first and reduce the overall cooking time.
- I love using traditional Tajin seasoning, but you could also use a taco seasoning (I have a homemade taco seasoning recipe here) or a bit of chili powder.
- If you don’t have sour cream or want to make a lighter version of this recipe, you can substitute Greek yogurt for similar flavor and consistency.
- If you wanted to up the heat factor, you could add some finely diced, fresh jalapeño peppers to the slow cooker. This isn’t an element of traditional street corn recipes, but it would be delicious and give an extra kick!
How To Serve Mexican Street Corn Dip
Before I give other serving suggestions, there is no judgment if you choose to enjoy this dip entirely on its own! It IS pretty hard to resist!
Serve the slow cooker dip at parties or gatherings as an appetizer with tortilla chips or corn chips for dipping. Other appetizers that would make a great spread are fresh, raw veggie sticks and Zesty Lime Jalapeno Ranch Dressing or Slow Cooker Chicken Wings with Honey Buffalo Sauce.
I also love adding Mexican street corn dip with other Mexican dishes. It makes a great addition to tacos, nachos, or simple salads. Try adding a side of dip to some of my favorite taco combinations, such as Shredded Chicken Tacos, Verde Chicken Tacos, or Pork Tacos.
Add a side of Slow Cooker Black Beans for the best selection of sides!
Storing and Reheating
Store leftover dip in a sealed container in the fridge for up to 3 days. You can serve the leftovers cold, or you can reheat the dip at a reduced power in the microwave.
Mexican Street Corn Dip In The Slow Cooker
Equipment
- Slow Cooker
Ingredients
- 2 10 oz packages frozen sweet corn kernels
- 4 oz cream cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 teaspoons Tajin seasoning
- 1 teaspoon dried cilantro
- cotija cheese and fresh cilantro for topping optional
Instructions
- Add all ingredients to slow cooker – except for toppings (cotija cheese and fresh cilantro)
- Heat on high for 1-2 hours or low for 2-4 hours, stirring occasionally to keep from burning
- Top with crumbled cotija cheese and chopped fresh cilantro or as desired
- Serve with tortilla chips
Notes
- Store leftover dip in the fridge for up to 3 days. Serve the leftovers cold, or reheat the dip at a reduced power in the microwave.
- Keep a close eye on the dip during cooking to ensure it does not burn. Once it is heated through and bubbly, turn the heat to the “keep warm” setting.
- Swap Greek yogurt for sour cream if desired.
Nutrition
Mexican Street Corn FAQs
- What is street corn? Street corn is fresh ears of corn on the cob, often grilled in the open air and served on a stick, coated in mayo, crema, and tangy seasonings. It is also known as “elote” and is a popular street food item that is cooked on the go.
- How long can I leave this dip on the ‘warm’ setting in the slow cooker? The dip can be left in the slow cooker on the warm setting for up to 2 hours. After that, allow the dip to cool a bit and refrigerate any leftovers.
- Can Mexican street corn dip be served cold? Yes, Mexican street corn dip is popular as both a cold and hot dip. Serve the leftovers cold with chips and other dipping veggies!
I wonder what this would taste like if you mixed in some (pre-cooked) shredded chicken with an hour left or so…
Looking forward to trying it!
I think it could be delicious!