Slow Cooker Street Corn Dip is a fun, colorful and flavor packed dip with all the great flavors of classic Mexican street corn. An extra rich and creamy dip is packed with sweet corn, jalapenos, garlic, cilantro, and lime juice. Cooked in a slow cooker, it's the ultimate dump and go appetizer!
Slow Cooker Street Corn Dip Recipe
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Entertaining is stressful enough so it's important to have simple appetizer recipes that you can whip up without any added stress! This slow cooker street corn dip is the ultimate flavor packed, fun and colorful dip that takes no time at all to prep. We love everything about street corn, we've made everything from a Cold Street Corn Dip, Chicken Street Corn Tacos, and now our fan favorite slow cooker dip!
Slow cooking your dips is a game changer! Just dump all the ingredients into the slow cooker, set it and forget it. Two hours later just give the dip a stir and serve with tortilla chips! This dip is perfect for game days, holiday entertaining, Taco Tuesday dinners, and family get togethers.
What is Slow Cooker Street Corn Dip
This slow cooker street corn dip features all the great flavors of Mexican street corn packed into a dip. Mexican street corn is a classic street food that is made with a cob of corn that is grilled, brushed with mayonnaise or crema and topped with a variety of toppings. We took the classic street food and turned it into a dip packed with corn, cheese, jalapeno, cilantro and lime juice. It's one of the most flavor packed, rich and creamy dips you can make!
What to Serve with
- Chicken Tinga Tacos
- Jalapeno Popper Chicken Taquitos
- Chipotle Burrito Bowls (Copycat)
- Chicken Tostadas
Ingredients
- Corn - you can use bag of frozen corn or canned corn for this recipe. The frozen corn can be added right into the slow cooker or the cans just need to be drained very well. If you can find fire roasted corn that's even better!
- Cream Cheese - two blocks of cream cheese give the dip the best rich and cheesy flavor.
- Cheddar or Velveeta - a bar of cheddar cheese or a brick of Velveeta can be used for this recipe. The Velveeta gives the dip an extra creamy texture.
- Pepper Jack Cheese - we love to use pepper jack cheese as it has a great flavor profile from jalapeno peppers. You can also use a bar of Mexican cheese or just plain mozzarella cheese.
- Sour Cream - this gives the dip an extra rich and creamy texture.
- Jalapeno - this is not an overly spicy pepper so you don't need to worry about it making the dip too spicy. Once the seeds and ribs (white lines the seed grow on) are removed it's a mild pepper.
- Cilantro - if you prefer to use parsley you can, it gives the dip a nice pop of green color.
- Lime Juice - gives the dip a nice pop of tang!
- Garlic - everything is better with garlic. Fresh garlic is recommend but garlic powder can also be used.
- Cayenne Pepper - a pinch of cayenne peppers adds a bit of spice to the dip.
- Chili Powder - this gives the dip a great flavor, it is a common topping for Mexican street corn.
- Smoked Paprika - this adds a rich smokey flavor to the dip!
How to Make Slow Cooker Street Corn Dip
Full Printable Recipe at Bottom of page
- To a large slow cooker, crockpot, Instant Pot, or pressure cooker with slow cook mode, add in the cream cheese, pepper jack and cheddar cheese cubes, sour cream, frozen corn, jalapeños, garlic, lime juice, chili powder, smoked paprika and cayenne pepper. Gently stir to combine the ingredients.
- Cook on low setting for 2 hours.
Note: the dip is cooked on low to ensure the cream cheese and sour cream do not split. We do not recommend cooking the dip on high. - After 1 hour of cooking stir the dip. This will help the cheese melt evenly. Continue cooking on low for 1 hour.
- Add in the chopped cilantro and stir the dip until evenly combined.
- Garnish the dip with the optional garnishes.
- You can serve the dip in the slow cooker on the keep warm setting or place it in a serving bowl (the dip will cool down slightly and become thicker as it cools). Serve and enjoy!
Tips for the Best Dip
- Flavor Variations - the fun part about dips is that they are so easy to customize to your preference. This dip is not spicy. If you prefer a spicy dip you can add in extra jalapenos, diced green chilis, or hot sauce. More great additions to this dip include diced red onion, a can of mild green chilis, or fire roasted corn!
- Cooking Method - it is important to cook the dip in the slow cooker on the low setting. If the high setting is used the sour cream and cream cheese will heat up too quickly and may separate. The result would be a separate and lumpy dip.
- For Serving - this dip can be served with chips, crackers, vegetable sticks, warm baguette, crostini, or bread to dip. It's a fun way to keep the dip unique each time you serve it! This dip is also great as a topping for nachos, tacos, burritos, quesadilla, or fajitas!
FAQ
Slow Cooker - reheat on low heat for 15 minutes, stirring halfway through. Or until warmed through (timing will depend on how much dip is leftover).
Oven - transfer leftovers to an oven safe baking dish. Bake covered at 350°F for 10-12 minutes, or until warmed through.
Microwave - heat in 20 second intervals in a microwave safe bowl, stirring after each, until warmed through.
Cover the cooled dip with foil or plastic wrap and store in the fridge for up to 3 days (check the best before date on your sour cream and cheeses and adjust accordingly). You can even store the dip in the slow cooker insert for easier reheating.
We do not recommend freezing this dip as the base is dairy which tends to split when frozen and thawed.
Yes! This dip is perfect for make ahead. Follow the recipe as per usual but do not bake the dip. Cover the slow cooker insert with plastic wrap and store in the fridge up to 1 day in advance. Cook the dip according to the recipe directions 2 hours before serving.
This recipe is vegetarian.
This recipe is gluten free and served with tortilla chips which are also gluten free. If using store bought pre-shredded cheese be sure to check the label to ensure it is gluten free.
More Easy Dips
Enjoy!
- Sab
Slow Cooker Street Corn Dip
Equipment
- Slow Cooker or Instant Pot
- Instant Pot or Slow Cooker
Ingredients
- 16 ounces cream cheese (2 bricks, 500 grams)
- 4 ounces pepper jack cheese (cubed, or mozzarella cheese)
- 8 ounces Velveeta cheese (cubed, or cheddar cheese cubed)
- 1 cup sour cream (or plain Greek yogurt)
- 5 cups frozen corn (or can corn drained well)
- 1 jalapeno (seeded, finely diced)
- 2 tablespoon lime juice (fresh)
- 2 tablespoon chili powder
- 3 cloves garlic (minced, about 2 tablespoons)
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (or to taste)
- ⅓ cup cilantro (fresh, or parsley, chopped)
Garnishes (Optional)
- Green onions (chopped)
- Cilantro (chopped)
- Cojita cheese (or feta cheese, crumbled)
- Chili Powder
- Tajin
- Hot Sauce
- Corn (frozen or canned)
For Serving
- Tortilla Chips
Instructions
- To a large slow cooker, crockpot, Instant Pot, or pressure cooker with slow cook mode add in the 16 ounces cream cheese, 4 ounces pepper jack cheese, 8 ounces Velveeta cheese, 1 cup sour cream, 5 cups frozen corn, 1 jalapeno, 3 cloves garlic, 2 tablespoon lime juice, 2 tablespoon chili powder, 1 teaspoon smoked paprika and ¼ teaspoon cayenne pepper. Gently stir to combine the ingredients.
- Cook on low setting for 2 hours. Note: the dip is cooked on low to ensure the cream cheese and sour cream do not split. We do not recommend cooking the dip on high.
- After 1 hour of cooking stir the dip. This will help the cheese melt evenly. Continue cooking on low for 1 hour.
- Add in the chopped ⅓ cup cilantro and stir the dip until evenly combined.
- Garnish the dip with the optional garnishes (Green onions, Cilantro, Cojita cheese, Chili Powder, Tajin, Hot Sauce, and/or Corn).
- You can serve the dip in the slow cooker on the keep warm setting or place it in a serving bowl (the dip will cool down slightly and become thicker as it cools).
- Serve with tortilla chips to dip and enjoy!
Notes
Nutrition
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