Description
A creamy, savory centerpiece that transforms simple pantry staples into a rich, comforting appetizer perfect for any gathering.
Ingredients
Scale
- 2 cups corn kernels (fresh, canned, or frozen)
- 8 ounces cream cheese (softened)
- 1 cup sour cream (full-fat)
- 2 cups Mexican blend cheese (shredded)
- ½ cup mayonnaise
- 4 stalks green onions (thinly sliced)
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup fresh cilantro (chopped)
- 1 small jalapeño (seeded and diced (optional))
Instructions
- Combine softened cream cheese, sour cream, and mayonnaise in the slow cooker; beat until smooth.
- Stir in paprika, cumin, garlic powder, salt, and half of the green onions.
- Fold in corn kernels and shredded cheese until evenly distributed.
- Cover and cook on Low for 2 to 3 hours, stirring occasionally until cheese is melted and dip is hot.
- Turn off heat, stir in cilantro and remaining green onions, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 2
- Sodium: 500
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 6
- Cholesterol: 40
Keywords: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of milk if needed. Do not freeze as dairy may separate.