This summer recipe is going to give you all the vibes of being on the streets of Mexico City devouring street food without all the travel time! This Crock Pot Street Corn Dip is colorful & flavorful packed with traditional street corn ingredients like corn, cheese, spices, and herbs, but with an easy dip twist! Get ready to make one of the easiest Crock Pot dips & one your whole family will be obsessed with.
What Ingredients Do We Need in Crock Pot Street Corn Dip?
Corn on the cob has been dated back to 6600 BC. Known as the “it” crop of its people from Peru to Mexico. Then it quickly expanded to North America. Jump forward to today and it is widely used all over the world. One of the most beloved places still is Mexico & corn on the cob is enjoyed as street food as well. Especially later at night when street vendors are making what they call “elotes” street corn. Traditionally, street corn uses mayonnaise & Chihuahua cheese.
That is why I thought when partnering with Midwest Dairy, what better recipe to bring you guys than a beloved street corn food with delicious traditional cheese. Then in order to make it the dip of our dreams add in two other types of cheese, sour cream & cream cheese to create a creamy dairy nutritious base for the dip. Fold in cilantro, lime and a few other ingredients and we are good to go!
Ingredients:
- 8oz cream cheese
- 3 cups frozen corn
- 1 jalapeno de seeded & diced
- mayonnaise ¼ cup
- sour cream ¼ cup
- finely diced red onion ¼ cup
- chopped fresh cilantro ¼ cup
- 2 garlic cloves minced
- 4 oz block of mild cheddar cheese
- 4 oz block of jalapeno pepper cheese
- 1 lime juiced
- 1 tsp salt
- ½ tsp chili powder
- ⅛ tsp cayenne pepper
- Cotija cheese to top it with
MUST HAVE TIP
In this recipe make sure that you only use block cheese. The pre shredded cheese can have caking agents that allow it to stay shredded in the bag instead of it naturally clumping together. Those caking agents make it harder for cheese to melt together in a dip without making it stringy. I promise shredding the cheese yourself is the only extra thing you need to do to this recipe, the rest is just throwing all the ingredients in! You will be glad you took those 3 extra minutes to do it, promise!
How Do I Make the Crock Pot Street Corn Dip
Not only is this recipe delicious, but it is also deliciously EASY to make! Besides the 3 extra minutes you take to shred the cheese– you will literally dump in everything at the same time except the cilantro. That is it! Then you place on low for a few hours and in no time you have a crowd pleaser dip! I truly though cannot decide if I love it best hot out of the Crock Pot or colder after it has sat a bit to have the flavors meld. Also it is extremely good cold out of the fridge too. SO either way you eat it, you will love it!
Directions:
- With a cheese grater, grate the 4 oz of cheddar cheese and jalapeno pepper cheese. You want them in block form not pre shredded. Pre shredded won’t melt as well. Then set aside.
- In crock pot add in cream cheese, frozen corn, jalapeno de seeded & diced, sour cream, mayonnaise, finely diced red onion, garlic cloves minced, shredded cheese, juice of 1 lime, salt, chili powder & cayenne pepper.
- Place on low for 2 hours. Stirring once after 30 minutes and then another time 30 minutes later
- Once the dip is done, stir in cilantro, add to a serving bowl and top with cotija cheese and enjoy!!
How to Serve the Easy Crock Pot Street Corn Dip
Ways to serve your Easy Crock Pot Street Corn Dip, because even though it is perfect for your next get together– you can use it for so many other great dishes!
Party Dip: Serving this dip as a dip…. Makes too much sense right? Hahah exactly! So enjoy this Easy Crock Pot Street Corn Dip for your next get together with friends, using vegetables or tortilla chips to devour it!
Grilled Chicken: Grill up some of your favorite chicken breast recipes like this Mexican Grilled Chicken and then top it with this Easy Crock Pot Street Corn Dip.
Shrimp Bowls: Make some white rice, Mexican seasoned shrimp, avocado, tomatoes, lettuce & drizzle on the Easy Crock Pot Street Corn Dip
Quesadilla: When you have refrigerated the dip overnight, it will need to be reheated the next day. Therefore it is perfect for a quesadilla the next day! Take out some of the cold dip as a layer on your quesadilla. Then it will heat it up perfectly as you heat both sides with some delicious other blends of cheeses or meat.
Taco Night: Same with the shrimp bowl above, layer on your favorite taco ingredients in your taco shells & drizzle the Easy Crock Pot Street Corn Dip on top.
Stuffed Peppers: Take mini peppers, and cut in half. Stuff with the Easy Crock Pot Street Corn Dip and enjoy!
So many ways to enjoy this versatile dip! Let me know if you try one above, or one you came up with yourself.
How Our Dairy Goes from Farm to Table
What started with 1 cow being a wedding present turned into 700 cows milked everyday on the Riegel Farm in Washington, Missouri. In 1947 Brian Riegel’s grandparents got a cow as a wedding present. That was when over 70 years ago, the fence that separated his grandparents’ land with their neighbors was broken and the neighbors’ bull came over… the rest was history! Now what started with that one cow has turned into an incredible family business that provides a semi load of milk everyday.
I was so excited to be able to visit that farm this past month in collaboration with Midwest Dairy. To learn exactly what it takes to get the milk that we use for the products in this recipe to the grocery stores for us to use.
When I saw that these cows are treated like family I mean it. The cows’ diet is impeccable. They told us how everything their cows get is everything the farmers have eaten themselves. The cows have an 18 digit tracking number that helps not only learn about their milk production output, but also help when recording their health reports. A chip connected to them connects to a computer that reports their levels before you would even be able to detect on the outside that they were sick.
It was truly such a wonderful experience to not only see where the milk comes from but know the quality care that these cows experience while they are producing so much of our nutritious ingredients on our plates each day. Also getting to speak with the farmers themselves and the kids in the family helping run the milking & getting the cows beds ready. It truly is a well oiled machine run by real people like you and me. I appreciate all our farmers do to help create nutritious products each and every day!
Other HGHF & Midwest Dairy Recipes You Need to Make
Simple and Delicious BLT Pasta Salad
Easy No Boil Vegetarian Manicotti
3 Ingredient Crock Pot French Onion Chicken
Grilled Salmon with Gruyere Creamed Spinach
Most Common Questions When Making Easy Crock Pot Street Corn Dip
Can you use low fat cream cheese when making Easy Crock Pot Street Corn Dip?
I would suggest not using low fat cream cheese or sour cream. Using low fat products like this in dips, makes the dip more watery instead of thick and creamy.
How long does the Easy Crock Pot Street Corn Dip keep in the fridge?
The dip can last 5 to 7 days in the fridge in an air tight container or sealed with saran wrap
Am I able to use fresh corn instead of frozen corn?
Yes you can use frozen or fresh corn in this recipe. Time to get the seasonal corn ready and also can use frozen corn at any point in the year!
What happens if I use pre shredded cheese instead of block cheese?
It is important in dips like Easy Crock Pot Street Corn Dip and queso etc. to use block cheese for perfectly melted dips. It is important to shred your own, because shredded cheese normally has caking agents in it to keep the shredded cheese separated.
Can I use Greek yogurt in this dip instead of sour cream?
I have not yet used Greek yogurt instead of sour cream. Greek yogurt has less fat content so I would assume it would be a bit more watery, but I will make it and make sure to add how it is with it. If you make it with it before I add on to the blog post, please let me know!
Would you be able to make Easy Crock Pot Street Corn Dip on the stove top instead of the Crock Pot?
This dip would be great to make on the stove top. I have not made it on the stove top yet, however I will do it & put the times on the recipe card.
Easy Crock Pot Street Corn Dip
Ingredients
- 8 oz cream cheese
- 3 cups frozen corn
- 1 jalapeno de seeded & diced
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup finely diced red onion
- 1/4 cup chopped fresh cilantro
- 2 garlic cloves minced
- 4 oz block of mild cheddar cheese
- 4 oz block of pepper jack cheese
- 1 lime juiced
- 1 tsp salt
- ½ tsp chili powder
- ⅛ tsp cayenne pepper
- Cotija cheese to top it with
Instructions
- With a cheese grater, grate the 4 oz of cheddar cheese and jalapeno pepper cheese. You want them in block form not pre shredded. Pre shredded won’t melt as well. Then set aside.
- In crock pot add in cream cheese, frozen corn, jalapeno de seeded & diced, sour cream, mayonnaise, finely diced red onion, garlic cloves minced, shredded cheese, juice of 1 lime, salt, chili powder & cayenne pepper.
- Place on low for 2 hours. Stirring once after 30 minutes and then another time 30 minutes later
- Once the dip is done, stir in cilantro, add to a serving bowl and top with cotija cheese and enjoy!! ( I personally like to add to a bowl instead of eating out of the Crock Pot because I like when the dip cools slightly and becomes thicker! Personal preference)
This might be my new favorite appetizer! I could seriously eat it by the spoonful! It was super easy to make too!
hahah spoonfuls are encouraged!! thank you 🙂