Crockpot Street Corn Dip has all the flavors you love about Elote served in a warm, cheesy dip that everyone is going to love.

From the recipe collection of Tara Ippolito

Every once in a while, I come across a recipe like this Crockpot Street Corn Dip and just completely blown away by it.I remember a couple years ago seeing this recipe go viral from my friend Richard Eats and thinking that I just had to make it.Last weekend I finally got the chance to and I must say, it did not disappoint. My family loved it.They practically devoured the entire thing during the football games on Sunday. I swear they enjoy the food even more than the games themselves.

This appetizer has all the delicious flavors that everyone loves about Elote in one cheesy dip. It really is so, so good.We love everything street corn at my house. I make my Street Corn Chicken Enchiladas and Street Corn Pasta Salad all the time.Now, this is just another way for us to be able to enjoy all of these delicious flavors.I really hope you give this recipe a try. If you do, I know you’ll love it just as much as my family and I do.

Ingredients

Heres what you'll need to make this delicious dip. You can find the full ingredients list along with measurements in the recipe card below.

Cream Cheese- Creates a rich, creamy base for the dip.
Southwestern Style Corn- The star of the show! Adds natural sweetness and juicy texture that give the dip the street corn flavor. I use Green Giant Mexicorn.
Pepper Jack Cheese- Brings a delicious melty cheesiness with a mild kick. I use Calbot.
Sour Cream- Adds a slight tang and richness. I use Daisy.
Salt- Enhances all the other ingredients
Pepper- Cuts the richness of the dip
Garlic Powder- Adds garlicy flavor throughout the dip. I use Mccormick.
Elote Seasoning-Brings classic street corn flavor. Its smokey, slightly spicy and salty. I use Trader Joes Everything But The Elote Seasoning.
Tajin- Brings a unique bright chili- lime favor. I use classic
Fresh Parsley- An optional garnish that brings a pop of color.
Tortilla Chips- These crunchy chips provide the perfect contrast to the dip. I love Tostitos Cantina Chips for this.

Instructions

Heres everything you'll need to make this delicious dip. You can find the full ingredients list along with instructions on the recipe card below.

First, add the cream cheese, corn, cheese and sour cream into the crockpot. Add the chopped parsley, elote seasoning, salt, pepper, garlic powder and Tajin. Place the lid onto the crockpot and set it to low for 2-3 hours.

NOTE: No need to shred the cheese. You can just add the whole block in and it will melt perfectly in the crockpot.

Once the time is halfway finished, carefully remove the lid and give everything a nice big stir. Place the lis back on and continue cook in into the time is up. Garnish with some more Tajin, serve with tortilla chips and enjoy!

Can I Make This Ahead Of Time?

Yes! You can assemble this dip, cover it and place it into the fridge for up to 2 days in advance.

Can I Use Fresh Corn?

Yes, absolutely. Just remove it from the cob before adding it to the crockpot. For best results, lightly saute or roast first.

What Can I Serve This With?

This dip pairs well with tortilla chips, corn chips, pita chips or fresh vegetables like bell peppers and celery.

Can I Make This Without The Crockpot?

Yes, no crockpot? No problem. It can be made on the stovetop over low heat or baked in the oven at 350 degrees until hot and bubbly, stirring occasionally.

Storage

Let the dip cool completely and place it into an air tight storage container. It will last in the refrigerator for up to three days.