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.
Equipment
- Crockpot™ 8-Quart Slow Cooker, Programmable, Black Stainless Collection
- Crockpot™ Lunch Crock® Food Warmer
Ingredients
- 2 (8 oz) block cream cheese, softened
- 2 (15 oz) cans corn, drained
- ½ cup mayonnaise
- 1 jalapeño, seeded and minced
- 1 teaspoon chili powder
- ½ teaspoon kosher salt
- 2 tablespoons lime juice (juice from one lime)
- 2 cups Pepper Jack cheese, shredded
- ¼ cup cilantro, chopped
For Serving:
- 3 tablespoons queso fresco cheese (or cotija), crumbled
- 1 tablespoon cilantro, chopped
- lime slices
- tortilla chips
Instructions
- Add the cream cheese, corn, mayonnaise, jalapeño, chili powder, salt, lime juice, and Pepper Jack cheese to the Crock-Pot™ 8-Quart Slow Cooker. Gently stir the ingredients.
- Cover and cook on LOW for 2 hours, stirring half way in between. Dip is finished when it's hot, bubbly, and the cheese is melted. Stir in the cilantro.
- Transfer to a serving bowl to serve immediately or the Crock-Pot™ Lunch Crock® Food Warmer for taking out. Top with queso fresco, chopped cilantro, and lime slices. Serve with tortilla chips.