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Overhead shot of corn dip with wooden spoon in it.
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Slow Cooker Street Corn Dip

Get ready to make the easiest and tastiest Street Corn Dip using just a few classic Mexican ingredients - perfect for Cinco de Mayo!
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Author: Sarah Olson

Equipment

Ingredients

  • 2 lbs. velveeta cheese cubed
  • 30 oz. fire roasted corn (two-15 oz. cans)
  • ½ red onion diced
  • ¼ cup minced cilantro
  • 16 oz. salsa verde
  • 1/2 cup milk
  • 8 oz. pepper jack cheese grated (2 cups shredded)
US Customary - Metric

Instructions

  • Add everything to the slow cooker.
  • Cook on HIGH For 2 hours, stirring occasionally. Serve with corn chips.

Notes

  • Add any leftover dip to an airtight container and store in the fridge for up to a week. You can also enjoy this street corn dip cold.
  • Feel free to use fresh or frozen corn, use about 4 cups total.

Nutrition

Calories: 332kcal | Carbohydrates: 27g | Protein: 22g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 50mg | Sodium: 1589mg | Potassium: 531mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1349IU | Vitamin C: 6mg | Calcium: 591mg | Iron: 1mg

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