Name: Street Corn Dip (Slow Cooker Version)
Prep time: 20 min
Cook time: PT-497674H34M22S
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

2 cans of Mexican street corn or Southwest(Fiesta) street corn (drained)
10 oz can diced tomatoes and green chilies (drained)
2 cups shredded cheddar or Mexican blend, or Colby Jack cheese
8 oz cream cheese, softened
1 cup sour cream
1 tsp black pepper
1/2 tsp garlic powder
1/2 tsp salt
1/3 cup chopped fresh cilantro

Chilled Street Corn Dip with tortilla chip image

Instructions

Add all the ingredients to a large bowl and mix until well combined.
Refriegerate for a minimum or 2 hours or overnight.
Serive with your favorite tortilla chips or veggies. Enjoy!

Notes

You can keep this dip in the fridge for up to 4 days. If the leftovers seem dry, add a little sour cream to it and stir when you serve.
Be sure to drain the cans of corn and tomatoes so there’s no excess liquid in the dip.
To increase the spiciness, you can add a can of green chilis or diced jalapenos.

Author: forgritsandshins