Servings: 10 people
Calories: 131kcal
Equipment
- 1 Crock-pot a 4-quart size works great for this amount
- 1 Large spoon or spatula for stirring
- 1 Can opener for the corn
- Measuring cups if you want to be precise with the sour cream and cheese
Ingredients
- 2 Blocks Cream cheese 8 oz blocks
- 2 Cans Corn — Southwest-style or Mexican street corn style (with peppers), drained 15 oz cans
- 8 oz Pepper jack cheese shredded
- 8 oz Sour cream
- Fresh cilantro Chopped (a generous handful, plus more for garnish)
- Tajín seasoning to taste
Instructions
- Add the cream cheese, corn, pepper jack cheese, sour cream, cilantro, and Tajín seasoning to the crock pot.
- Cover and cook on low for 2 hours.
- Give it a good stir halfway through to help everything melt evenly.
- Stir again at the end until fully combined and creamy, then serve warm.
Video
Notes
Ingredient Notes & Substitutions
- Corn: Southwest-style corn (with poblano and red peppers) or Mexican street corn blends both work well here — either brings in the peppers that give this dip its flavor. Regular canned corn works in a pinch, but you'll lose some of that street corn kick.
- Cream cheese: Full-fat blocks melt the smoothest. Let them sit out for 15–20 minutes before adding if you want a quicker, more even melt.
- Pepper jack: Feel free to swap in Monterey jack, a Mexican cheese blend, or sharp cheddar if you want it milder or want a different flavor profile.
- Tajín: This chili-lime seasoning is what gives the dip its signature street corn tang. It's usually found in the spice aisle or near the Mexican food section of most grocery stores. Chili powder mixed with a squeeze of lime juice can work as a substitute.
- Cilantro: If cilantro isn't your thing, it can be left out or swapped for chopped green onion.
Tips for Success
- Stir halfway through cooking so the cream cheese melts evenly instead of sitting in one clump at the bottom.
- If the dip looks a little too thick after cooking, stir in a splash of milk to loosen it up.
- Keep the crock pot on the "warm" setting while serving so the dip stays smooth and doesn't firm back up.
- Taste before serving and add extra Tajín if you want more of a kick.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave in short bursts, stirring in between, or return it to the crock pot on low, stirring occasionally until warmed through and smooth again.Nutrition
Calories: 131kcal | Carbohydrates: 1g | Protein: 6g
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