Go Back
Crock-Pot™ Mexican Street Corn Dip
Print
Crock-Pot™ Mexican Street Corn Dip
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 

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.

Course: Appetizer
Cuisine: Mexican
Keyword: Appetizer Dip, Crockpot™, Dipping Sauce, Dips and Spreads, Mexican Corn Dip, Mexican Dip
Author: Feta Topalu
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

  1. 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.

  2. 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.

  3. 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.