Crockpot Mexican Street Corn Dip with Cream Cheese
A creamy, spicy, and tangy dip inspired by Mexican street corn, perfect for parties and gatherings.
Equipment
- 1 Crockpot
- 1 Mixing Bowl large
- 1 Spatula
Ingredients
Main Ingredients
- 4 cups corn fresh, frozen, or canned
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 lime juiced
- 1 tbsp Tajin seasoning
Optional Add-ins
- 1/4 cup chopped cilantro
- 1/4 cup crumbled cotija cheese
- 1 diced jalapeño seeds removed
Instructions
Preparation
- If using fresh corn, grill until slightly charred. Otherwise, drain canned corn or defrost frozen corn.
- In a large mixing bowl, combine corn, cream cheese, sour cream, mayonnaise, lime juice, and Tajin. Stir until well mixed.
- Pour the mixture into the crockpot, ensuring the ingredients are evenly distributed.
- Set the crockpot to low and cook for 2 to 3 hours, stirring occasionally to prevent sticking and ensure even cooking.
- If using, stir in chopped cilantro, crumbled cotija cheese, and diced jalapeño during the last 30 minutes of cooking.
Serving
- Once heated through and creamy, serve the dip warm with preferred dippers such as tortilla chips or sliced vegetables.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat before serving.
Notes
Pro Tips: Use fresh lime juice for the best flavor, and adjust the heat to taste with Tajin. Ingredient Substitutions: Greek yogurt can replace sour cream, and feta can substitute for cotija. How to Serve: Serve with tortilla chips or veggies. Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prep ingredients in advance and add to the crockpot when ready to cook.