Street Corn Dip Craze Recipe

Introduction

Street Corn Dip Craze is a creamy, cheesy appetizer inspired by the beloved Mexican street corn, or “elote.” Loaded with a mix of cheeses, spices, and fresh lime, it offers a perfect balance of smoky, tangy, and sweet flavors. Ideal for parties, this dip is easy to prepare in a crockpot and guaranteed to be a crowd-pleaser.

Ingredients

• 4 cups frozen corn kernels (or fresh corn)
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crumbled cotija cheese (optional)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Tortilla chips, for serving

Instructions

1. Step 1: Spray the crockpot with non-stick cooking spray.
2. Step 2: Add corn, cream cheese, sour cream, mayonnaise, cheddar cheese, Monterey Jack cheese, garlic, chili powder, smoked paprika, cumin, lime juice, salt, and pepper to the crockpot.
3. Step 3: Stir everything together until well combined.
4. Step 4: Cover and cook on low for 2-3 hours, stirring occasionally until the dip is hot and bubbly.
5. Step 5: Stir in cilantro and cotija cheese (if using) just before serving.
6. Step 6: Serve warm with tortilla chips or fresh veggies.

Tips & Variations

• Add diced jalapeños or a splash of hot sauce for a spicier kick.
• Substitute Greek yogurt for sour cream or mayonnaise for a lighter version.
• Experiment with different cheeses or add roasted corn for extra depth.
• Use fresh corn for a sweeter, fresher taste.
• Pair with fresh vegetables like celery, cucumber, or bell pepper strips to balance richness.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or back in the crockpot on low to maintain its creamy texture. Stir well before serving to redistribute the cheese and flavors evenly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn works wonderfully and adds a sweeter, fresher flavor. Simply cut the kernels off the cob and use the same quantity.

Is it possible to make this dip without a crockpot?

Absolutely. You can prepare this dip on the stove over low heat in a saucepan, stirring frequently until hot and melty. Just be careful to avoid burning.

Street Corn Dip Craze Recipe

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★★★★★

4.5 from 88 reviews

Street Corn Dip Craze is a rich, creamy, and flavorful appetizer inspired by Mexican street corn (elote). This crockpot dip combines sweet corn kernels with a blend of cheeses, spices, and lime juice to create a savory and smoky treat perfect for parties and gatherings. It’s easy to prepare, packed with bold flavors, and best served warm with tortilla chips or fresh vegetables.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 40 minutes
• Yield: Approximately 8 servings 1x
• Category: Appetizers
• Method: Slow Cooking
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 cups frozen corn kernels (or fresh corn)
• 8 oz cream cheese, softened
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crumbled cotija cheese (optional)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Tortilla chips, for serving

Instructions

1. Prepare the crockpot: Spray the crockpot with non-stick cooking spray to prevent sticking and make cleanup easier.
2. Combine ingredients: Add corn, softened cream cheese, sour cream, mayonnaise, shredded cheddar, Monterey Jack cheese, minced garlic, chili powder, smoked paprika, cumin, lime juice, salt, and pepper to the crockpot. Stir everything together until well combined to ensure an even distribution of flavors.
3. Cook the dip: Cover the crockpot and cook on low heat for 2-3 hours. Stir occasionally to prevent sticking and to help the dip heat evenly. The dip should become hot and bubbly, with the cheeses fully melted and blended.
4. Add finishing touches: Just before serving, stir in the chopped fresh cilantro and crumbled cotija cheese if using. This adds freshness and a extra burst of flavor.
5. Serve warm: Serve the dip warm with tortilla chips or fresh veggies as dippers. The dip’s creamy texture and bold flavors make it a perfect party appetizer.

Notes

• Use fresh corn kernels for a sweeter and fresher taste, or good quality frozen corn if fresh is unavailable.
• For a spicier dip, add diced jalapeños or a splash of hot sauce.
• Substitute Greek yogurt for sour cream or mayonnaise for a lighter version.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the microwave or crockpot.
• Pair the dip with fresh veggies like celery, cucumber, or bell pepper to balance the richness.
• Use high-quality cheeses and fresh lime juice for the best flavor results.
• The dip can also be used as a topping for grilled chicken, burgers, or tacos for a flavorful twist.

Keywords: street corn dip, elote dip, crockpot dip, cheesy dip, appetizer, Mexican street corn, party dip, cheesy corn dip, creamy dip, snack