Crockpot Mexican Street Corn Dip

A few weeks ago, my husband, as he often does, sent me a video recipe that he knew he and I would both love. I decided to make it with a few changes and it turned out delicious! This Crockpot Mexican Street Corn Dip is SO super easy to make, is great for a crowd, potluck game watching party, etc! It’s a winning recipe and I know you will love it!

Crockpot Mexican Street Corn Dip

Mexican Street Corn is growing increasingly popular and for great reason…it’s delicious! I love seeing all the different recipes and variations of this fun food! This dip is a great addition to Taco Tuesday, a taco bar, a potluck, game watching party, or you know, just a Saturday night meal, if you prefer! I love the spicy flavor and the creaminess of this dip. You can serve it with tortilla chips, homemade air fryer tostones, tortillas, or vegetables. It is so good and will make any meal better!

I chose to add the cilantro separately but if you know everyone in attendance is a cilantro lover, then throw it all in! The more, the better! We have one kid who does not like cilantro and I know my dad does not care for it, either!  You truly do either love it or hate it!

Same goes for the Tajin seasoning! It has a kick to it so you prefer your guests just add how ever much they like, then it can certainly be omitted and added in later. I do recommend leaving the entire bottle out for those ultimate Tajin lovers.

Don’t miss this Jalapeño Popper Dip with Bacon!

For more delicious recipe inspiration, check out my Instant Pot Mexican Rice, Breakfast Taquitos, and Chocolate Covered Strawberry Dessert!

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Crockpot Mexican Street Corn Dip

Prep Time: 10 minutes

Cook Time: 3 minutes

Total Time: 13 minutes

This Crockpot Mexican Street Corn Dip is great for a big crowd! Serve it alongside your tacos or make it the center of a big game day party!

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Ingredients

• 2 blocks of cream cheese (8 oz each)
• 1 can of corn, drained
• 1 can of corn with peppers (I used Del Monte Southwest Corn)
• 8 oz pepper jack cheese
• 1/3 cup sour cream
• 1/2 cup of cilantro, optional
• Tajin seasoning
• Cotija cheese crumbles, optional
• lime

Instructions

1. Add cream cheese, corn, pepper jack, and sour cream to the Crock Pot and set on low for 2 hours.
2. Stir every 30 minutes or so.
3. When everything has melted, stir in as much cilantro and Tajin as you would like. (Alternatively, you can leave it to the side so people can add theirs in later.)
4. Sprinkle Cotija cheese on top and squeeze a lime over the top.
5. Serve with chips and enjoy!

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 159mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 5g

The writer is not a doctor or nutritionist and this nutritional information is just a guideline. Please consult your doctor or nutritionist for more accurate information.

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