Description
A smoky, creamy, and tangy appetizer inspired by Mexican street corn, perfect for scooping and serving warm.
Ingredients
Scale
- 16 oz frozen corn kernels (thawed and drained well)
- 8 oz cream cheese (softened to room temperature)
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup cotija cheese (crumbled)
- 1/2 cup fresh cilantro (finely chopped)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Optional garnish (extra cilantro, crumbled cotija, and sliced jalapeños)
Instructions
- Thaw and thoroughly dry the frozen corn kernels to prevent a watery dip.
- Combine softened cream cheese, sour cream, and mayonnaise in the slow cooker on LOW.
- Fold in the dried corn, cotija cheese, cilantro, and spice blend until evenly mixed.
- Cover and cook on LOW for 1 to 1.5 hours until the cheese is melted and the dip is bubbly.
- Adjust seasoning to taste and serve warm with chips or vegetables.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
- Cholesterol: 40
Keywords: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or slow cooker; do not freeze as the dairy may separate. Ensure corn is dried well before adding to maintain a thick consistency.