Slow Cooker Street Corn Dip (Print-Friendly Version)
Sweet corn, creamy cheese, jalapeno and lime meld for a perfect crowd-pleaser warm dip.
# What You’ll Need to Make This:
→ Base
01 -
5 to 6 cups fresh or frozen sweet corn kernels
02 -
2 boneless, skinless chicken breasts (optional, for additional protein)
03 -
450 g cream cheese, cut into cubes
04 -
1 jalapeño pepper, seeded and finely diced
05 -
160 ml sour cream
06 -
1 teaspoon garlic powder
07 -
1 teaspoon Tajín seasoning
08 -
200 g shredded cheese (such as pepper jack, Colby Jack, or Monterey Jack), divided
→ Toppings
09 -
1 teaspoon chili powder
10 -
3 green onions, thinly sliced
11 -
3 tablespoons fresh cilantro, finely chopped
12 -
1 lime, zested and juiced
13 -
3 tablespoons cotija cheese, crumbled
14 -
Hot sauce to taste
# How to Prepare:
01 -
Add corn kernels, chicken breasts (if using), cubed cream cheese, sour cream, diced jalapeño, garlic powder, and Tajín to the slow cooker.
02 -
Set the slow cooker on low and cook for 5 to 6 hours, avoiding high heat to prevent dairy from curdling.
03 -
Stir the mixture until smooth, shredding the chicken if included. Fold in most of the shredded cheese, reserving 50 g for topping. Add lime zest and juice along with chili powder, and mix thoroughly. Taste and adjust seasoning as needed.
04 -
Top with the reserved shredded cheese, cover, and cook on low for an additional 20 to 30 minutes until the cheese has fully melted.
05 -
Sprinkle with chili powder, green onions, cilantro, cotija cheese, and a few dashes of hot sauce. Serve immediately with tortilla chips.
# Extra Tips:
01 -
To maximize flavor, use freshly shucked corn when in season. Avoid stirring on high heat to ensure a creamy, homogeneous texture.