Slow Cooker Corn Dip
An easy corn dip recipe made in the slow cooker! Grilling ears of corn give it a robust flavor perfect for Summer!
Servings: 10 servings
Ingredients
- 6 ears sweet corn
- 30 ounces canned corn 2, 15 oz cans, drained
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 limes juiced
- 2 tablespoons hot sauce
- 1 ¼ cups shredded Monterey Jack cheese shredded
- 1 tablespoon garlic minced
- salt and pepper to taste
- 8 oz cream cheese cubed
- Crumbled Cotija cheese and chopped fresh cilantro for topping (optional)
- Tortilla chips for serving
Instructions
- Remove husks from corn ears. Grill corn directly over high heat on a grill, rotating until all sides are well charred. Cool until easy to handle.
- Use a sharp knife to slice corn kernels off ears; transfer corn kernels to a slow cooker along with canned corn, mayonnaise, sour cream, lime juice, hot sauce, Monterey jack cheese, garlic, and salt and pepper to taste. Stir to combine.
- Top mixture with cubed cream cheese. Cover and cook on low heat 2 hours. Stir in cream cheese, then cook on high heat 10 to 15 minutes until warmed through.
- Transfer dip to a serving bowl. Top with more salt and pepper as well as crumbled Cotija cheese and chopped fresh cilantro, if desired. Serve warm or at room temperature with tortilla chips.
Nutrition
Calories: 296kcal | Carbohydrates: 25g | Protein: 9g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 409mg | Potassium: 315mg | Fiber: 1g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 11mg | Calcium: 142mg | Iron: 1mg