Crock Pot Mexican Street Corn Dip
My Crock Pot Mexican Street Corn dip has sweet corn, tangy cotija, and just enough spice. No shucking corn or standing over a hot grill just dump and cook!
I'm known for my creative dip recipes. I've previously shared fun recipes like Philly cheesesteak dip, pizza dip, and even bacon cheeseburger dip. My newest creation is this Slow Cooker Mexican Street Corn Dip. It takes everything you love about Mexican street corn and esquites and turn it into a dip. It's great on tortilla chips, inside a burrito, or over chicken. We like to serve ours right out of the crock pot on the keep warm setting.
Why Our Recipe Is the Best: A Sprinkle of Food Science
- We Char Our Corn First: This caramelizes its natural sugars and gives it a rich, nutty flavor.
- We Shred Our Own Cheese: It melts smoothly and doesn't get grainy or oily.
- We Add Lime Juice: This pop of acid prevents the dish from feeling too heavy.
Ingredient Notes and Shopping Tips
- Cream Cheese: Use brick style cream cheese not the whipped type in the tub. Soften it for 20-30 minutes before tossing in the crock pot to help it melt smoothly. You can also cut it into smaller pieces to help prevent lumps.
- Corn: Use fresh corn if it's season. You'll need about 7-8 ears to get 5 cups.
- If not frozen is the next best thing just be sure to thaw and drain it first. You can even use frozen fire roasted corn.
- Canned corn would be my third and final choice since it contains a lot more liquid and the texture is not as crisp.
- Cotija Cheese: Think of this as Mexican Parmesan. It is dry and crumbly. Look for it in the fancy or ethnic cheese sections. If you can't find it try queso fresco which is milder and softer, or feta which is tangier.
- Cheese: Shred your own cheese if possible. Pre-shredded varieties are often coated in starch which can cause them to not melt smoothly.
- Sour Cream: Use full fat sour cream for the best texture. You can also do half sour cream and half mayo if that's an ingredient your family enjoys.
- Hot Sauce: I like the heat level and vinegary tang of Tabasco. You could also use Cholula if you prefer less heat.
- Jalapeno: The more white lines you see the spicier the pepper. You can also remove the seeds and ribs for a milder dip.
- Lime: Avoid bottled lime juice which have less flavor. To get the most juice from your lime roll it on the counter to burst the juice sacs and microwave for 10-15 seconds to make it easier to squeeze.
Can I Cook It On High?
I wouldn't! The sour cream and cheese are more likely to split/break on high heat.
More Easy Dips
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📖 Recipe
Best Crock Pot Mexican Street Corn Dip
My Crock Pot Mexican Street Corn dip has sweet corn, tangy cotija, and just enough spice. No shucking corn or standing over a hot grill just dump and cook!
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Servings: 10 Servings
Calories: 319kcal
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Ingredients
For the Dip
- 5-6 Cups Corn 7-8 Ears or 30 Ounces Frozen (Thawed and Drained)
- 12 Ounces Cream Cheese Softened
- ½ Cup Sour Cream Full Fat
- ½ Red Onion Diced
- 1 Jalapeno Diced
- 1 Teaspoon Chili Powder
- 1 Teaspoon Smoked Paprika
- ½ Teaspoon Cayenne Pepper
- ½ Teaspoon Garlic Powder
- 2 Teaspoons Hot Sauce Or, To Taste
- 2 Cups Shredded Cheese Freshly Shredded
For Topping
- 1 Lime Juiced
- ¾ Cup Cotija Cheese
- ¼ Cup Chopped Cilantro If Desired
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Instructions
- Spray crock pot with nonstick cooking spray.
- Optional but highly recommended: Heat oil in a large skillet until hot. Add corn and cook until slightly charred on all sides.
- Add all ingredients except lime juice, cotija cheese, and cilantro to the crock pot.
- Cook on low for 2-3 hours, stirring once about halfway through. Cook until cheese is fully melted.
- Stir in half of the cotija cheese. Then top with remaining cotija, cilantro, and lime juice. Enjoy!
Notes
- Cream Cheese: Use brick style cream cheese not the whipped type in the tub. Soften it for 20-30 minutes before tossing in the crock pot to help it melt smoothly. You can also cut it into smaller pieces to help prevent lumps.
- Cotija Cheese: Think of this as Mexican Parmesan. It is dry and crumbly. Look for it in the fancy or ethnic cheese sections. If you can't find it try queso fresco which is milder and softer, or feta which is tangier.
- Cheese: Shred your own cheese if possible. Pre-shredded varieties are often coated in starch which can cause them to not melt smoothly.
- Hot Sauce: I like the heat level and vinegary tang of Tabasco. You could also use Cholula if you prefer less heat.
- Jalapeno: The more white lines you see the spicier the pepper. You can also remove the seeds and ribs for a milder dip.
- Lime: Avoid bottled lime juice which have less flavor. To get the most juice from your lime roll it on the counter and microwave for 10-15 seconds.
Nutrition
Calories: 319kcal | Carbohydrates: 21g | Protein: 12g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 405mg | Potassium: 283mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1149IU | Vitamin C: 9mg | Calcium: 221mg | Iron: 1mg
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