This Mexican Street Corn Dip is cooked entirely in the slow cooker. The ingredients for the dip are quickly mixed in the blender and then transferred to the slow cooker.
1 1/2 hours on high or 2 to 3 hours on low. That’s all the time you need to cook the dip and get it all nice and warm and toasty.
You can certainly leave it in the slow cooker and serve it up that way, but I prefer to transfer it to a bowl. It will cool down if you move it to a bowl, of course, but this dip is super tasty at room temperature too. It’s suggested that you add some extra goodies to the top of the dip for serving: chopped green onions, crumbled Cotija cheese and a sprinkle of chili powder. I highly recommend that you follow that suggestion.
Use sturdy chips for dipping because you’ll want to get as much of this good stuff as possible on your chips! This dip is completely addicting. It’s rich. It’s cheesy. And it has a ton of great flavor. It’s my new favorite!
Holiday Slow Cooker Cookbook:
This recipe comes from a cookbook called, Holiday Slow Cooker: 100 Incredible and Festive Recipes for Every Celebration by Leigh Anne Wilkes. Celebrations included in the book are Thanksgiving, Christmas, New Year’s Eve, Valentine’s Day, Chinese New Year, Easter, Cinco de Mayo and 4th of July. I love to have cookbooks like this at hand since I enjoy entertaining during the holidays. And using a slow cooker is a bonus- it makes entertaining so much easier! Here are a few recipes in the book (all slow cooker recipes) that have caught my eye: Herbed Turkey Breast, Santa Maria Style Pot Roast, Chicken Parmesan Soup, Lemon- Garlic Chicken Pasta, Mongolian Beef, Lemon Pull-Apart Biscuits, Salsa Verde Carnitas, Bacon Mac and Cheese, Overnight Apple Cinnamon Oatmeal and Buffalo Chicken Meatballs. If you love slow cooker recipes as much as me, you might enjoy my Slow Cooker Carnitas Burritos or my Slow Cooker Cider Ham. These Slow Cooker Ribs are a good choice for dinner too.
