Enjoy all the flavors you love of Mexican street corn in a creamy dip using the crock pot! It is perfect for potlucks, parties, or game nights. This elote-inspired dip has sweet kernels of corn in a cheesy dip. Plus, it has fresh lime juice and spices to create a savory, warm corn dip.
For the perfect dipper, serve this easy appetizer with tortilla chips, Frito corn chips - the scoops kind, or fresh veggies - bell peppers or mini peppers would be a great option. This dip also works as a topping for slow cooker pork carnitas, chicken quesadillas, Mexican lasagna with corn tortillas, and so much more!
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Why You'll Love This Recipe
- Budget Friendly Dip
- Makes a Large Batch
- Gluten Free and Low FODMAP
Featured Ingredients
- Corn - Canned corn is the easiest and budget-friendly option.
- Cream Cheese - Adds to the creaminess of this dip.
- Queso Fresco - A crumbly, salty cheese.
- Mayonnaise - Perfect for the crock pot dip.
- Jalapeno - Remove the membranes and seeds for all the jalapeno flavor without the spice. Or leave them in for a spicer option- it is up to you!
- Green Chiles - Canned and adds another level of spice. Use mild to keep this dip not spicy.
- Spices: Ancho Chili Powder, Ground Black Pepper, Ground Cumin, Smoked Paprika, White Sugar, and Kosher Salt.
- Sour Cream - Added after cooking so it won’t curdle and adds a great tangy flavor.
- Lime Juice - Also added after the cooking time to add a bit of freshness.
- Fresh Cilantro- Adds a pop of color and freshness.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
In the bottom of a greased 4-quart slow cooker, add an eight-ounce block of cream cheese.
Open the cans of corn and drain well in a colander. Add drained corn to the slow cooker.
Next, add the mayonnaise, minced jalapeno, and undrained canned green chiles.
Using a fork, break up the queso fresco into small crumbles. Add to the crock pot.
Next, add the ancho chili powder, ground black pepper, ground cumin, smoked paprika, sugar, and kosher salt. Stir.
Set the heat to low and cook for 3-4 hours. Stirring often.
Before serving, add the sour cream, lime juice, and chopped cilantro. Stir.
Serve warm with tortilla chips, Frito scoops, or fresh veggies.
Tips and Tricks
- To prevent a liquidy dip, drain the corn well; otherwise, there will be too much liquid.
- Crumble the queso fresco into small pieces. It will not melt into the dip.
- Prep the dip up to a day in advance.
- Do not add sour cream, lime juice, or fresh cilantro until just before serving.
Ingredient Swaps
- Corn Options: Is it sweet corn season? Cut ⅔ of the way down the corn cob. You will need 7-8 cups of fresh corn. Or use frozen corn or freezer sweet corn. Defrost frozen corn completely to lessen the amount of liquid.
- Chili Powder: Swap out ancho chili powder for chili powder. If following a low FODMAP diet, check the ingredients for garlic powder.
- Cheese Options: Pepper jack cheese would be a great melty cheese swap for queso fresco cheese.
Variations
Mexican Street Corn Dip With Chicken: Add one cup of cooked, diced chicken to the warm dip thirty minutes before cooking time is done. It adds extra protein and makes a hearty dip.
Baked Mexican Street Corn Dip: No crock pot? Place all the ingredients in a greased baking dish and heat in a 350 degrees F oven for 30-45 minutes or until warm.
Spicy Mexican Street Corn Dip: Add ¼ teaspoon cayenne pepper to the spice mix. Use hot canned greened chiles instead of mild. Add another minced jalapeno, including all the seeds and membranes, since that is where a pepper's heat is.
Toppings
While toppings are totally optional, they are always a great way to spice up the presentation!
- Chopped Green Onions
- Sliced Jalapenos, fresh or pickled
- Cotija Cheese
- Hot Sauce
- Cilantro Leaves
- Tajin Seasoning
Storing and Reheating
Store: Keep any leftover corn dip in an airtight container in the refrigerator for 3-4 days.
Reheat: Gently heat the dip in the microwave, or place leftovers in a crock pot and heat on warm, stirring until heated. This method will take longer, but it is great for the Holidays or when you just need snacks all day long.
Frozen: Do not freeze leftovers. The dairy will not do well with the freezing and defrosting process.
Low FODMAP Notes
Low FODMAP information is based on the Monash University Food App and FODMAP Friendly App testing results. I highly recommend using these apps for guidance on ingredients and serving sizes and working with a Low FODMAP dietician. As always, modify and adjust based on your own tolerance and individual needs on a modified low FODMAP diet.
- Canned Corn - Safe at ½ cup or 75 grams per meal.
- Cream Cheese - Safe at 2 tablespoons or 40 grams per meal. If lactose bothers you, use a lactose-free option.
- Queso Fresco - Safe at 2 slices or 40 grams per meal.
- Mayonnaise - Safe at 2 tablespoons or 40 grams per meal.
- Jalapeno - Safe at 1 small chili pepper or 30 grams per meal.
- Green Chiles - Safe at 2 tablespoons or 28 grams per meal.
- Spices: Check individual spices for a hidden garlic powder. Adjust the spices to individual tolerance levels.
- Sour Cream - Safe at 2 tablespoons or 40 grams per meal. If lactose bothers you, use a lactose-free option.
- Lime Juice - Safe at 1 tablespoon or 21 grams per meal.
- Fresh Cilantro -Safe at 1 cup or 16 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
I discovered elote corn, also known as Mexican street corn, from a food truck vendor during sweet corn season. I haven’t stopped thinking about it since. It was a grilled cob of sweet corn coated in mayonnaise and topped with cotija cheese, cilantro, lime juice, and spices.
Meal Planning
This Mexican corn dip is great as an appetizer for Taco Night! It is perfect alongside Instant Pot cilantro lime brown rice, chicken tacos, or tortilla crust taco pie. It also works for a potluck, summer BBQ party, or game nights. All that is missing is a big bag of tortilla chips.
Additional Crock Pot Potluck Recipes
- Gluten Free Crock Pot Mac and Cheese - This is a great kid-friendly option.
- Crock Pot Chili - A classic chili recipe, don't forget all the toppings!
- Pulled Pork with BBQ Sauce - Great in the summer or the fall potlucks, serve on hamburger buns, or use it in a BBQ pulled pork rice bowl. Let everyone build a custom bowl!
Recipe
Crock Pot Mexican Street Corn Dip
Equipment
Ingredients
- 8 ounces cream cheese
- 4 15.25 ounces canned corn drained (Note 1)
- ½ cup mayonnaise
- 1 jalapeno minced
- 4 ounces canned green chilis not drained
- 2 cups queso fresco crumbled
Spice Mix:
- ¼ teaspoon ancho chili powder (Note 2)
- ¼ teaspoon ground black pepper
- 1 ½ teaspoons ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon granulated white sugar
- 1 ½ teaspoons kosher salt
Add Later:
- ½ cup sour cream
- 1 tablespoon fresh lime juice
- ¼ cup cilantro chopped
Instructions
- In a greased, 4-quart crock pot, place a block of cream cheese in the bottom.
- Next, drain the canned corn in a colander. Remove as much liquid as possible to reduce any extra liquid in the dip.
- Add the drained corn, mayonnaise, minced fresh jalapeno and canned green chilis, not drained.
- With a fork, crumbled the queso fresco cheese. Add it to the crock pot.
- In a small bowl, add the ancho chili powder, ground black powder, ground cumin, smoked paprkia, sugar and salt. Stir. Add to the crock pot. Stir.
- Place the crock pot on low for 3-4 hours or on high for 1-2 hours. Stirring multiple times.
- Serve with tortilla chips or fresh vegetables.
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