Description
Make a creamy, flavorful Mexican Street Corn Dip (Elote Dip) easily in your slow cooker. This recipe is perfect for parties and game days.
Ingredients
Scale
- 2 (15 ounce) cans whole kernel corn, drained
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 8 ounces cream cheese, cut into cubes
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup cotija cheese, crumbled
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped green onion
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Juice of 1 lime
Instructions
- Combine the drained corn, Rotel, cream cheese cubes, sour cream, mayonnaise, Monterey Jack cheese, Parmesan cheese, chili powder, smoked paprika, and cayenne pepper (if using) in the basin of your slow cooker.
- Stir all ingredients together until they are well combined.
- Cover the slow cooker and cook on LOW for 2 to 3 hours, or on HIGH for 1 to 1.5 hours, stirring halfway through.
- Once the cheese is melted and the dip is hot and creamy, stir in the lime juice, cilantro, green onion, and cotija cheese.
- Taste the dip and add salt or pepper if needed.
- Keep the dip warm on the ‘Keep Warm’ setting for serving.
Notes
- For a smoky flavor boost, roast the drained corn in a dry skillet over medium-high heat until lightly charred before adding it to the slow cooker.
- Serve this dip with tortilla chips, sturdy crackers, or sliced bell peppers.
- To keep the dip warm for several hours at a party, use the ‘Keep Warm’ setting on your Crock Pot. Stir occasionally.
- For a lower-fat version, substitute light sour cream and reduced-fat cream cheese.
- Prep Time: 10 min
- Cook Time: 3 hours
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 280
- Sugar: 6
- Sodium: 550
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 9
- Cholesterol: 55