Crock Pot Mexican Street Corn Dip

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! 

Why You'll Love This Recipe

• Budget Friendly Dip
• Makes a Large Batch
• Great Texture and Flavor

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 from being 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.

Step-By-Step Instructions

Step 1: 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. 

Step 2: 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, no more than 30 minutes before - add sour cream, lime juice, and chopped cilantro. Stir.

Serve warm with tortilla chips, Frito scoops, or fresh veggies.

 

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 green chiles instead of mild. Add another minced jalapeno, including all the seeds and membranes, since that is where a pepper's heat is.

Special Diet Tips

Gluten Free Street Corn Dip: Use gluten free dippers, like Fritos, to keep this dip gluten free. Double-check spices, too.

Dairy Free Street Corn Dip: Use a plant based cream cheese like Kite Hill and double the amount of mayonnaise instead of sour cream.

Low FODMAP Street Corn Dip: A safe serving size is about ½ cup based on ingredients information from the Monash University Food App.

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. 

FAQs

What To Serve With Mexican Street Corn Dip

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.

Ideas For Leftovers

Because this dip recipe makes a lot, it is great to have a plan to use up the leftovers!

Taco Filling: Spoon leftovers into warm tortillas and add grilled chicken for a quick and flavorful taco.

Loaded Nachos: Spread the dip over tortilla chips covered with cheese and top with jalapenos, diced avocado, and sour cream for a plate of loaded nachos.

Stuffed Bell Peppers: Fill halved and hollowed bell peppers with the dip, then bake until the peppers are tender for a creative party appetizer.

Baked Potato Topping: Use the dip as a topping on baked potatoes with fresh cilantro and diced tomatoes.

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!