Add what you like. My coworker used frozen corn, mayo, sour cream, Cotija cheese, Tajhin, cilantro, chili powder, red onion, salt, pepper, lime juice.
Here are few recipes you can mix and match how you like
- 30 oz canned sweet corn, drained (or fresh or frozen)
- 2 TBS salted butter
- 2-3 TBS mayonaise (we used more)
- 2-3 TBS sour cream (we used more)
- 1/2 cup crumbled cotija cheese
- 2 tsp cilantro finely chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 lime, zest and juice
- salt and pepper to taste
Combine all into a bowl and mix. We liked it served warm.
2nd recipe
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 teaspoons cayenne pepper, to your taste
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 cups corn (3-4 raw)
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 6 ounces cream cheese, at room temperature
- 1/3 cup sour cream
- 4 tablespoon salted butter
- 1/3 cup olive oil mayo or use plain Greek yogurt
- 2 tablespoons fresh lime juice
- 3/4 cup crumbled cotija cheese
- 1 ear grilled corn, kernels removed from the cob
- 1/4 cup fresh cilantro, chopped
Instructions
1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.
4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
5. Mix the mayo and lime juice with a pinch of salt.
6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping!
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)