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White bowl of Mexican Street Corn dip sits surrounded by crisp tortilla chips with a chip dipped in the bowl.

Street Corn Dip

The Dashley's Kitchen
Slightly sweet and savory with a nice smoky kick, enjoy the classic flavors of Mexican Street Corn in this creamy and velvety dip.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 15 minutes
Course Appetizers
Cuisine American
Servings 18
Calories 82 kcal

Equipment

Ingredients
  

  • 2 cans southwest corn drained
  • ½ bunch of cilantro
  • 16 ounces cream cheese
  • 8 ounces pepper jack cheese
  • ¼ cup sour cream
  • 1 tablespoon Tajin
  • 1 can pickled jalapeños
  • cotija or feta cheese optional

Instructions
 

  • Drain the corn and add to a slow cooker.
  • Prepare cilantro by washing and removing the stems. Chop cilantro and add to slow cooker.
  • In a blender or food processor, chop your canned jalapeños. Do NOT drain cans before blending, chop with juice and all. Add jalapeños to the slow cooker.
  • Add cream cheese, pepper jack cheese, sour cream, and Tajin to the slow cooker.
  • Place lid on the slow cooker and allow to cook on low for two and a half hours.
  • Stir dip about half way through the cook time to bring everything together.
  • Stir dip one more time and sprinkle with a little extra Tajin, cilantro and a crumbled cotija or feta cheese and enjoy!

Video

Notes

Don't miss other helpful tips, recipe variations and storage information found in the full article above.

Nutrition

Serving: 1gCalories: 82kcalCarbohydrates: 3gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 18mgSodium: 250mgSugar: 1g
Keyword appetizer recipe, Appetizers, Chips and Dip, crock pot recipes, dip recipe, mexican dip, Mexican Street Corn, simple recipes, slow cooker recipes, Super Bowl Recipes, tajin, taylor swift super bowl, Tex-Mex, tortilla chips and dip
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