Crock Pot Mexican Street Corn Dip

black bowl of mexican street corn dip topped with three slices of jalapenos with tortilla chips.

Crock Pot Mexican Street Corn Dip

5 from 2 votes

A warm, creamy, cheesy, not too spicy corn dip.

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings: ½ cup Servings

Author: Venessa Mandelkow

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Equipment

4-Quart Slow Cooker

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 (10 ounces)

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 Before Serving:

½ cup sour cream use lactose free if needed
1 tablespoon fresh lime juice
¼ cup fresh 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 extra liquid in the dip.
Add the drained corn, mayonnaise, minced fresh jalapeno and canned green chilis, not drained.
With a fork, crumble 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 heat for 3-4 hours or on high for 1-2 hours. Stirring multiple times.
Before serving, add sour cream, fresh lime juice, and chopped fresh cilantro. Stir.
Serve with tortilla chips or fresh vegetables.

Notes

Note 1: Can sub in three bags, 12 ounces, of frozen corn. Defrost completely and drain off any liquid.

Note 2: Can sub in ground chili powder. Be aware some chili powders contain garlic powder which may causes issues with anyone on a low FODMAP diet.

Storage Notes:

Keep leftovers in an airtight container in the refrigerator up to 3-4 days. Reheat in the microwave or place in the crock pot and heat over a warm temperature until warm. Do not freeze leftovers.

Nutrition Information

Serving: 1 ServingCalories: 186kcalCarbohydrates: 14gProtein: 6gFat: 14gSugar: 4g

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