Slow Cooker Mexican Street Corn Dip Recipe
With just 5 minutes of prep time before the slow cooker takes over, Mexican street corn dip recipe is a winning warm dip that’s perfect with tortilla chips. It has cream cheese, sour cream, pepper jack and green chilies with plenty of corn throughout. Lime, Tajin and queso fresco bring those familiar street corn flavors and this is one party dip nobody can resist.
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Warm dips don’t get much more delicious than this easy Mexican street corn dip. It’s perfect for game day, a potluck or if you’re craving Mexican street corn flavors in dip form.
You might also like the south of the border flavors in Grilled Chili Lime Mexican Street Corn Elote Ribs. Spicy Corn Salsa and Elote Corn Salad are also good picks if you want something chilled with street corn taste.
Why You’ll Love It
- Real corn texture: This dip has plenty of corn, so you get a varied texture in each scoop.
- Good heat level: Pepper jack, green chilies, and Tajin add flavor with mild heat that most people can handle.
- Crockpot method: The slow cooker handles the cooking and keeps the dip warm for serving.
- Fresh topping finish: Red onion, cilantro, and queso fresco added at the end add color and give it a fresh, homemade look.
- Simple ingredients: Everything you need is easy to find in most grocery stores.
What is Mexican Street Corn?
Mexican street corn, called elote in Spanish, is a popular Mexican snack made with corn on the cob that’s grilled until lightly charred, then coated with mayonnaise or crema. It’s usually topped with crumbled cotija cheese, chili powder, lime juice, and fresh cilantro. Here we’re using Tajin for the chili, salt, and lime flavors.
Mexican Corn Dip Ingredients
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Try Cotija cheese: Swap queso fresco for Cotija if preferred. Reduce the added salt if you do this.
- Change the shredded cheese: Monterey Jack or cheddar can replace pepper jack.
- Add more heat: Stir in chopped jalapeno or extra Tajin. You could even add crushed Hot Cheetos on top.
- Make it creamier: You can add extra sour cream if you prefer your elote dip extra creamy.
- Use fresh corn: Cooked corn cut from the cob works well when in season.
- Add smoky flavor: A pinch of smoked paprika works nicely here.
Slow Cooker Mexican Street Corn Dip Recipe
Ingredients
- 4 cups corn frozen
- ½ cup red onion diced
- 2 tablespoons lime juice fresh is best
- 1 teaspoon Tajin
- 4 ounces diced green chilies canned
- 8 ounces cream cheese at room temperature
- ⅓ cup sour cream
- 1 cup pepper jack cheese shredded
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup queso fresco crumbled
- 1 tablespoon fresh cilantro chopped
- Nonstick cooking spray as needed
Instructions
- Grease a 6-quart slow cooker with nonstick cooking spray.
- Add the corn, sour cream, cream cheese, green chilies, lime juice, pepper jack cheese, red onion and salt.
- Stir well to combine.
- Cover and cook on low for 2 hours, giving it a stir at around the 45-minute mark and another about 30 minutes before it’s done.
- Top with the cilantro, crumbled queso and Tajin.
- Set the slow cooker to "keep warm" and serve with tortilla chips or your dippers of choice.
Notes
- Don’t skip the spray: Greasing the Crockpot first helps melted cheese stick less around the edges.
- Cut cream cheese into cubes: Smaller pieces melt faster and mix in more smoothly.
- Use sturdy chips: Thick tortilla chips hold up better with a hot, heavy dip and won’t snap in half when dipped.
Nutrition Information
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Kim’s Top Tips
- Soften the cream cheese: It blends faster and leaves fewer lumps.
- Reserve some onion: Fresh onion on top tastes better than cooking it all in the dip.
- Taste before salting: Tajin can season the dip enough on its own.
How to Store
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. Cover the surface well so the top doesn’t dry out.
- Freezing: Freezing isn’t the best option because the dairy can separate after thawing.
- Reheating: Warm slowly in the microwave or on the stove, stirring often. Add a spoonful of sour cream if needed.
Mexican Street Corn Dip FAQs
Yes. Mix everything except the toppings, refrigerate, then cook later.
Yes, as long as you drain it very well first.
Slow cookers vary. If your dip is too thick, stir in a little sour cream or milk.
If you can’t find Tajin, you can blend equal parts of chili, salt, and either citric acid or lime powder. The chili lime seasoning from Trader Joe’s is also pretty good.
Low is the better setting for this dip. Cream cheese and shredded cheese melt more smoothly on low, and there’s less chance of scorching around the edges. Use high only if you’re short on time. I recommend that you check and stir often, and expect it to be ready in 1 to 1 ½ hours.
