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Slow Cooker Mexican Street Corn Dip: 1 Easy Recipe

Slow Cooker Mexican Street
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This Slow Cooker Mexican Street Corn Dip is a creamy, cheesy, and flavor-packed appetizer inspired by classic elote. It’s easy to prepare and perfect for parties, potlucks, or game day, offering a warm, crowd-pleasing dip with minimal effort.

Ingredients

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  • 4 cups frozen fire-roasted corn, thawed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 block (8 oz) cream cheese, softened and cubed
  • 1 cup shredded pepper jack cheese
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup chopped cilantro
  • 2 cloves garlic, minced
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp ground cumin
  • Juice of 1 lime
  • Salt and black pepper, to taste
  • Optional Toppings: Extra cotija cheese, more chopped cilantro, a dash of chili powder, lime wedges

Instructions

  1. Lightly grease or spray your slow cooker with nonstick spray.
  2. In a bowl, combine mayonnaise, sour cream, cubed cream cheese, shredded pepper jack cheese, half of the cotija cheese, chili powder, smoked paprika, ground cumin, minced garlic, lime juice, salt, and black pepper. Stir until smooth.
  3. Fold in the thawed fire-roasted corn and chopped cilantro.
  4. Transfer the mixture into the prepared slow cooker.
  5. Cover and cook on LOW for 2–3 hours.
  6. Stir the dip well before serving.
  7. Top with extra cotija cheese, fresh cilantro, and a sprinkle of chili powder. Serve warm with chips, crackers, or sliced vegetables.

Notes

  • Use fire-roasted corn for the best flavor.
  • Ensure cream cheese is softened before mixing to avoid lumps.
  • Do not overcook; 2 to 3 hours on low is sufficient.
  • This dip can be served warm or chilled.
  • Variations include adding shredded chicken, diced jalapeños, or black beans.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended due to dairy separation.

Nutrition

Find it online: https://bakerslider.com/slow-cooker-mexican-street-corn/

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