Crock-Pot™ Mexican Street Corn Dip

This irresistible Mexican street corn dip brings to life the flavors of street food culture with a twist. Combining canned corn with three different cheeses and a kick of spices brings on a fiesta of its own . The Crock-Pot™ does all of the work here and the Crock-Pot™ Lunch Crock® Food Warmer keeps it stably warm until you arrive.

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Whether it’s for a backyard gathering, a picnic, or a cozy night in, this crowd-pleasing dish is sure to make a lasting impression.

Ingredient Notes:

This dip calls for a handful of staple ingredients that are readily available. Canned corn kernels take center stage, but feel free to substitute with frozen corn kernels if needed. Additionally, you’ll need softened cream cheese, mayonnaise, jalapeño, chili powder spice, fresh lime juice, shredded pepper jack cheese, crumbled queso fresco cheese (or cotija cheese),and a hint of chopped fresh cilantro to round out the flavors. You can easily find most of these ingredients in your local grocery store or Mexican market.

Step-by-Step Instructions For Making This Mexican Street Corn Dip

Step 1: Add the cream cheese, corn, mayonnaise, jalapeño, chili powder, salt, lime juice, and Pepper Jack cheese to a Crock-pot™ 8-Quart Programmable Slow Cooker. Gently stir all of the ingredients.

Step 2: Cover and cook on LOW for 1½ to 2 hours. Stir the dip once or twice in between cooking. The dip is finished when it’s hot, bubbly, and the cheese is completely melted. Stir in the chopped cilantro.

Step 3: Transfer the dip to a serving bowl to serve immediately to your guests or transfer it to a portable Crock-Pot™ Lunch Crock® Food Warmer if you’re taking it on the go. It will keep it warm until you arrive at your destination and has a detachable cord if you need to warm it back up.

Step 4: After transferring the dip, top it off with crumbled queso fresco, chopped cilantro, and lime slices. Serve with tortilla chips and enjoy!

Recipe FAQs:

Q: Can I use fresh or frozen corn instead of canned corn?

A: While canned corn is recommended for the best results, you can substitute with grilled/cooked corn or frozen corn kernels. If you choose to use frozen corn, the cook time will have to be adjusted and 30-60 minutes will need to be added.

Q: Can I make this dip in advance?

A: Absolutely! You can prepare the dip and mix the ingredients in a bowl ahead of time, cover it tightly, and refrigerate for up to 24 hours. When ready to cook, transfer it to the Crock-pot™ 8-Quart Programmable Slow Cooker. Then simply follow the remaining cooking and serving instructions.

Q: How spicy is this dip?

A: The level of heat in this dip can be adjusted to your liking. By adding or reducing the amount of jalapeño, you can control the spiciness according to your preference. If you want to omit most of the spice level, simply leave out the jalapeño.

Q: Can I use a different type of cheese?

A: Cotija is commonly used in Elote. But queso fresco is the most common Mexican cheese and this is the one that was readily available at my local grocery store. Both cheeses are crumbly in texture but cotija has a more salty flavor. You can experiment with other crumbly Mexican cheeses such as panela or queso añejo for a twist on the classic flavor.

If you love this dip, check out a few of my favorite appetizers and munchies!

Lemon Basil Burrata With Garlic Toasts

Blackberry Baked Brie Crostini

Strawberry Balsamic Basil Brie

Caprese Crostini

Blackberry Fig Crostini

Peach, Burrata, And Prosciutto Salad

If you make this Crock-Pot™ Mexican Street Corn Dip, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.

Disclosure: This post is a sponsored post on behalf of Crock-Pot™. As always, all opinions are my own.