Slow Cooker Street Corn Dip

Double if 8 or more people. Optional toppings: extra cilantro, Tajín, crumbled cotija cheese, or a squeeze of fresh lime juice.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add all ingredients. Add all ingredients (cream cheese, pepper jack, drained corn, sour cream, and cilantro) to a slow cooker. Reserve some cilantro and Tajín for garnishing.

Step 2

Cook until melted. Cook on low for 2 to 2 1/2 hours, or until the cheese is completely melted and the dip is creamy. Stir occasionally to ensure everything is evenly combined.

Step 3

Garnish and serve. Garnish with the reserved cilantro, a sprinkle of Tajín, and optional cotija cheese or lime juice. Serve hot.

Step 4

Preheat oven and combine ingredients. Preheat your oven to 350°F (175°C). In a large bowl, mix the softened cream cheese, shredded pepper jack cheese, drained corn, sour cream, and about half of the chopped cilantro.

Step 5

Add seasoning. Stir in 2 tablespoons of Tajín seasoning. Taste and add more if you prefer a stronger, spicier flavor.

Step 6

Bake the dip. Transfer the mixture to a 9x9 inch baking dish. Bake for 25–30 minutes, or until the cheese is melted, bubbly, and heated through.

Step 7

Serve. Sprinkle with the remaining cilantro, a dash of extra Tajín, and optional cotija cheese before serving warm with your favorite tortilla chips.