Name: Street Corn Dip (Slow Cooker Version)
Prep time: 20 min
Cook time: PT-497674H34M47S
Total time: 3 h
Cuisine: Mexican
Ingredients: 3 cans Mexican or Fiesta street corn; 8 oz cream cheese, softened; 1 cup sour cream; 1 cup mayonnaise; 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; 1/2 cup cotija cheese, crumbled (optional); 2 cloves garlic, minced; 1 tsp chili powder; 1 tsp smoked paprika; 1/2 tsp cumin; 1 Tbsp lime juice; 1/4 cup chopped fresh cilantro; salt and pepper to taste; Tortilla chips for serving

Ingredients

Hot Street Corn Dip ingredients image

3 cans Mexican or Fiesta street corn
8 oz cream cheese, softened
1 cup sour cream
1 cup mayonnaise
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup cotija cheese, crumbled (optional)
2 cloves garlic, minced
1 tsp chili powder
1 tsp smoked paprika
1/2 tsp cumin
1 Tbsp lime juice
1/4 cup chopped fresh cilantro
salt and pepper to taste
Tortilla chips for serving

Tortilla Chips tip image

Instructions

Spray the crockpot with a non-stick cooking spray or use a crockpot liner.
Add corn, cream cheese, sour cream, mayo, shredded cheeses, garlic, seasonings, and lime juice to the crockpot.
Stir all ingredients together until well combined.
Cover and cook on low for 2-3 hours, stirring occasionally until the dip is hot and bubbly.
Stir in cilantro and cotija cheese (if using) just before serving.
Serve warm with tortilla chips or fresh veggies.

Notes

You can partially drain the street corn cans to create a slightly milder version with lighter seasoning.

Author: forgritsandshins
Prep Time: 20 mins
Cook Time: 2-3 Hours
Category: Appetizer
Method: Slow Cooking
Cuisine: Mexican