There’s something about street corn that just makes my mouth water. The combination of sweet corn, spices, and cheese brings back memories of food truck festivals and summer nights. But sometimes I don’t want to wait in line or deal with corn getting stuck in my teeth. That’s where this crock pot dip comes in handy.
I started making this dip for game days when I wanted something that could feed a crowd without keeping me stuck in the kitchen. Just toss everything in the slow cooker, and let it do its thing while you focus on other party prep. Plus, it’s way less messy than eating corn on the cob!
Whether you’re hosting friends for a movie night or need something for the neighborhood potluck, this dip always gets people asking for the recipe. And the best part? You probably have most of these ingredients in your kitchen already.
Why You’ll Love This Street Corn Dip
- Effortless entertaining – Just toss everything in your slow cooker and let it do the work while you prepare for guests or relax – it’s perfect for parties, game days, or potlucks.
- Mexican-inspired flavors – The combination of creamy cheese, sweet corn, zesty Tajin, and fresh cilantro brings the beloved flavors of Mexican street corn to your table in dip form.
- Make-ahead friendly – You can prepare this dip hours before your event, and the slow cooker will keep it warm and perfectly creamy throughout your gathering.
- Simple ingredients – Most ingredients are easy to find at your local grocery store, and there’s minimal prep work – just dump, stir, and serve.
What Kind of Corn Should I Use?
While this recipe calls for southwestern-style canned corn, you’ve got several options that’ll work great in this dip. Southwestern-style corn usually comes with added peppers and seasonings, but you can also use regular canned corn, fire-roasted corn, or even frozen corn that’s been thawed. If you’re making this in the summer when fresh corn is at its peak, you can definitely use kernels cut straight from the cob – just give them a quick sauté first to bring out their natural sweetness. Just make sure to drain any canned corn really well before adding it to your dip, as extra liquid can make your dip too runny.
Options for Substitutions
This creamy dip is pretty adaptable and there are several ways to switch things up:
- Cream cheese: You can use Neufchâtel cheese for a lighter option – it has less fat but works just the same. Just make sure it’s at room temperature before mixing.
- Southwestern-style corn: Regular canned corn works fine – just add a diced jalapeño and some diced red peppers to get that southwestern kick. You can even use thawed frozen corn (about 3.5 cups).
- Pepper jack cheese: Monterey Jack or sharp cheddar are good swaps. If you want more heat, use Mexican-blend cheese with some extra diced jalapeños.
- Tajin: No Tajin? Mix chili powder, lime zest, and a pinch of salt. Or use Chili-lime seasoning if you have that on hand.
- Cotija cheese: Feta cheese makes a great substitute – it has a similar salty, crumbly texture. Parmesan works too in a pinch.
- Cilantro: If you’re not a cilantro fan, try fresh parsley, or just leave it out completely – the dip will still taste great!
Watch Out for These Mistakes While Cooking
The biggest mistake when making street corn dip is dumping all ingredients into your slow cooker at once – instead, start by melting the cream cheese and pepper jack first to avoid any grainy texture or uneven mixing. Another common error is lifting the lid too frequently during cooking, which releases essential heat and can add up to 30 minutes of extra cooking time. To get the best flavor, don’t skip draining the corn thoroughly, as excess liquid can make your dip watery and dilute the seasoning. For the perfect finishing touch, wait until the last 5-10 minutes to add the fresh cilantro and cotija cheese – adding them too early will make the herbs wilt and the cheese lose its distinctive texture.
What to Serve With Street Corn Dip?
This creamy, cheesy dip calls for some sturdy dipping options that can hold up to its rich texture. Thick tortilla chips are the go-to choice – grab the scoop-shaped ones if you want to get every bit of that creamy goodness! For a fresher take, try serving it with strips of crunchy bell peppers, celery sticks, or cucumber rounds. If you’re hosting a party, set out some warm flour tortillas or toasted baguette slices alongside the chips for variety. This dip also works great as part of a larger Mexican-inspired spread, so feel free to serve it next to some guacamole, salsa, and queso for an awesome snack table.
Storage Instructions
Keep Fresh: This yummy street corn dip will stay good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day as everything melds together! Just give it a good stir before serving again.
Freeze: While you can freeze this dip, I don’t really recommend it since the cream cheese and sour cream might separate and get a bit grainy when thawed. It’s best to make this fresh or a day ahead when you need it.
Make Ahead: Want to prep this in advance for a party? You can make it up to 24 hours ahead – just keep it in the crock pot insert in the fridge. When you’re ready to serve, pop it back in the crock pot on low to warm it up, give it a good stir, and top with fresh cilantro and cotija cheese right before serving.
| Preparation Time | 10-15 minutes |
| Cooking Time | 120-180 minutes |
| Total Time | 130-195 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2300
- Protein: 50-60 g
- Fat: 135-150 g
- Carbohydrates: 150-170 g
Ingredients
- Two 8 oz blocks of cream cheese
- Two 15.5 oz cans of southwestern-style corn (drained)
- 1 cup shredded pepper jack cheese
- 1/2 cup sour cream
- 2 teaspoons minced garlic
- 2 teaspoons tajin spice mix
- 1/4 cup chopped fresh cilantro
- 2 tablespoons crumbled cotija cheese
Step 1: Add Ingredients to Slow Cooker
In a 6-quart slow cooker, combine the following ingredients: cream cheese, corn, pepper jack cheese, sour cream, garlic, tajin, and cilantro.
Make sure to distribute the ingredients evenly to ensure even cooking and flavor blending.
Step 2: Cook the Mixture
Cover the slow cooker with its lid and set it to cook on low for 2-3 hours.
For best results, stir the mixture once halfway through the cooking time to help the ingredients meld and prevent sticking.
Step 3: Final Stirring and Topping
Once the cooking time is completed, give the mixture a final stir to ensure everything is well combined.
Top the warm mixture with cotija cheese and garnish with additional cilantro for a fresh touch and enhanced flavor.
Step 4: Serve and Enjoy
Transfer the creamy, cheesy mixture to a serving dish and serve it alongside your favorite chips or slices of a baguette.
Enjoy this flavorful dip as a delicious appetizer or snack with friends and family.