Description
Crockpot Elote Dip is a creamy, irresistible appetizer that captures the vibrant flavors of Mexican street corn. This easy-to-make dip combines fresh corn, tangy cream cheese, and zesty lime for a crowd-pleasing treat perfect for game nights or casual gatherings. Simply throw all the ingredients into your crockpot and let it cook while you enjoy the enticing aromas filling your kitchen. Serve hot with tortilla chips or fresh veggies for a snack everyone will love.
Ingredients
Scale
- 4 cups fresh corn kernels (or frozen)
- 8 oz cream cheese (softened)
- 1 cup sour cream
- ½ cup mayonnaise
- 1 tsp chili powder
- 2 tbsp lime juice (freshly squeezed)
- ½ cup Cotija cheese (crumbled)
- ¼ cup cilantro (chopped)
Instructions
- Prepare your ingredients: If using fresh corn, cut kernels off the cob.
- In a crockpot, combine the corn, cream cheese, sour cream, mayonnaise, chili powder, lime juice, and half of the Cotija cheese. Mix until well combined.
- Cover and cook on low for about 2 hours until bubbly and heated through.
- Stir in chopped cilantro and adjust seasonings as desired.
- Serve hot in a bowl topped with remaining Cotija cheese alongside tortilla chips or sliced veggies.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: For added spice, incorporate diced jalapeños. Substitute Greek yogurt for sour cream for a healthier option. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently.