Street Corn Dip Craze Recipe
Introduction
Street Corn Dip Craze captures the vibrant flavors of Mexican street corn in a creamy, cheesy dip that’s perfect for sharing. This easy crockpot recipe blends smoky spices, tangy lime, and a variety of cheeses for a crowd-pleasing appetizer. Serve it warm with tortilla chips or fresh veggies for a flavorful snack everyone will love.
Ingredients
- 4 cups frozen corn kernels (or fresh corn)
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled cotija cheese (optional)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions
- Step 1: Spray the crockpot with non-stick cooking spray to prevent sticking.
- Step 2: Add corn, cream cheese, sour cream, mayonnaise, cheddar cheese, Monterey Jack cheese, garlic, chili powder, smoked paprika, cumin, lime juice, salt, and pepper to the crockpot.
- Step 3: Stir everything together until well combined.
- Step 4: Cover and cook on low for 2 to 3 hours, stirring occasionally, until the dip is hot and bubbly.
- Step 5: Stir in fresh cilantro and cotija cheese (if using) just before serving.
- Step 6: Serve warm with tortilla chips or fresh vegetables for dipping.
Tips & Variations
- For a spicier dip, add diced jalapeños or a splash of hot sauce.
- Substitute Greek yogurt for sour cream or mayonnaise to lighten the dip.
- Use fresh corn for a sweeter, brighter flavor when in season.
- Try roasted corn for an extra depth of smoky flavor.
- Add extra cheese varieties or swap cotija with feta for a different twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or crockpot on low to maintain creamy texture. Stir well before serving to ensure flavors and cheese are evenly mixed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip without a crockpot?
Yes, you can prepare this dip on the stovetop over low heat, stirring frequently until everything is melted and well combined. Just be careful to stir constantly to prevent burning.
Is cotija cheese necessary in this recipe?
Cotija cheese is optional but adds an authentic salty, crumbly finish that mimics traditional Mexican street corn. If you can’t find it or prefer not to use it, the dip will still taste delicious without it.
PrintStreet Corn Dip Craze Recipe
Street Corn Dip Craze is a creamy, cheesy appetizer inspired by Mexican street corn, combining sweet corn kernels with a blend of cheeses, spices, and lime juice. Cooked in a crockpot for a perfectly melty and flavorful dip, it’s ideal for entertaining and pairs wonderfully with tortilla chips or fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: Approximately 8 servings 1x
- Category: Appetizers
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Ingredients
Dip Ingredients
- 4 cups frozen corn kernels (or fresh corn)
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup crumbled cotija cheese (optional)
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
For Serving
- Tortilla chips, for serving
Instructions
- Prepare the crockpot: Spray the crockpot with non-stick cooking spray to ensure easy cleanup and prevent the dip from sticking during cooking.
- Combine ingredients: In the crockpot, add the corn kernels, softened cream cheese, sour cream, mayonnaise, shredded cheddar cheese, shredded Monterey Jack cheese, minced garlic, chili powder, smoked paprika, cumin, lime juice, salt, and pepper. Stir everything together thoroughly until well combined.
- Cook the dip: Cover the crockpot and cook on low heat for 2 to 3 hours. Stir occasionally during cooking to ensure the dip heats evenly and becomes hot and bubbly with the cheeses melted smoothly.
- Finish and serve: Stir in the chopped fresh cilantro and crumbled cotija cheese (if using) just before serving to add fresh brightness and salty finish. Serve the dip warm with tortilla chips or fresh vegetable dippers like celery or cucumber.
Notes
- For a spicier dip, add diced jalapeños or a splash of hot sauce during the mixing step.
- To lighten the dip, substitute Greek yogurt for sour cream or mayonnaise.
- Use fresh corn when in season for a sweeter, fresher flavor.
- Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave or crockpot.
- Try serving with pita chips or as a topping for grilled chicken, burgers, or tacos.
- Use quality cheeses and fresh lime juice for best flavor.
Keywords: street corn dip, Mexican street corn dip, crockpot dip, cheesy corn dip, party appetizer, elote dip
