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Mexican Street Corn Dip Recipe

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This recipe for Mexican Street Corn Dip is from Our Family & Friends Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
• 5-6 cups corn
• 2 blocks cream cheese, cut into cubes
• 1 jalapeno, seeded and diced
• 2/3 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon Tajin
• 2 cups shredded cheese (pepper jack)

Toppings
• 1 teaspoon chili powder
• 3 green onions, sliced
• 3 tablespoons cilantro, chopped
• 1 lime, zested and juiced
• 3 tablespoons cojita cheese crumbles
• Hot sauce to taste
Directions:
Directions:
•Into a slow cooker add corn, cream cheese, sour cream, jalapenos, garlic powder and tajin. Cook on low for 5-6 hours. I always avoid high heat when using cream cheese and sour cream as the crock pot can get too hot and "break" the dairy, creating tons of unsightly lumps.

•Mix the ingredients together until smooth (shredding the chicken if using), add in most of the shredded cheese, reserving 1/2 cup. Add in the lime juice and zest, chipotle powder and mix well until incorporated. Taste and adjust flavor as needed.

•Top with remaining shredded cheese, cover and keep on low for another 20-30 minutes or until cheese melts through.

•To finish off the dip, add all of the toppings - cojita cheese, scallions, cilantro, hot sauce, etc. Serve with tortilla chips.

 

 

 

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