Street Corn Dip (Easy Crockpot Recipe)
Make this flavor-packed and easy Street Corn Dip in a slow cooker for your next party or enjoy as a game day appetizer - it's a true crowd-pleaser!
Ingredients
- 4 cups grilled sweet corn kernels approx. 6 ears, cut off the cobs (sub canned corn)
- 4 ounces plain cream cheese softened
- ½ cup mayo
- ¼ cup sour cream
- ¼ cup feta cheese crumbled
- ¼ cup red onions diced
- 2 tablespoons cilantro chopped (extra for garnish)
- 2 tablespoons lime juice
- 1 tablespoon garlic minced
- 1 teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 cup mozzarella cheese shredded
- ⅓ cup cotija cheese crumbled
Serving Suggestion:
- tortilla chips
Instructions
- Combine: In the slow cooker, add 4 cups grilled sweet corn kernels, 4 ounces plain cream cheese (softened), ½ cup mayo, ¼ cup sour cream, ¼ cup feta cheese, ¼ cup red onions, 2 tablespoons cilantro, 2 tablespoons lime juice, 1 tablespoon garlic, 1 teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Mix to fully combine and then spread in an even layer.
- Cook: Cover and cook on the LOW setting for 1 ½ hours to get hot.
- Add Cheese: Sprinkle 1 cup mozzarella cheese on top, cover again, and turn to the WARM setting. It should be melted after about 15 minutes.
- Serve: Leave the slow cooker on the warm setting to serve and feel free to sprinkle with ⅓ cup cotija cheese, extra cilantro (or extra squeeze of lime juice). Enjoy with your favorite tortilla chips!
Notes
- Sour Cream: option to sub with plain Greek yogurt.
- Corn: love the flavor of grilled sweet corn and cutting the kernels off the cob, but feel free to use canned corn or thawed, frozen corn.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat or warm in the microwave.
- Oven Method: to bake this dip in the oven, preheat the oven to 350 degrees F. Put the corn, feta, red onion, cilantro, lime juice, garlic, chili powder, paprika, salt and pepper in a large bowl and mix to combine. Reserve 1/4 of this corn mixture for later. Add the cream cheese, mayo, and sour cream to the bowl and mix again. Spread evenly in a baking dish (8x8 or 9x9) and cover with mozzarella cheese. Cover with foil and bake for 20-25 minutes. Remove foil, add the reserved corn mixture on top, and return to the oven, uncovered for 5-10 minutes.
Nutrition
Calories: 165kcal | Carbohydrates: 14g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 302mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 468IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 0.4mg
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