Name: Crockpot Street Corn Dip: Pressure Cooker Style
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Ingredients: 16 oz Cream Cheese (2 (8 oz) packages); 30 oz Southwestern Corn (2 (15 oz) cans, drained); 8 oz Pepper Jack Cheese (cut in half); 0.5 cup Sour Cream; 2 tbsp Tajin (divided); Salt and Pepper (to taste); 1 tsp Garlic Powder; 1 tbsp Elote Seasoning; 0.25-0.5 cup Fresh Parsley (chopped)

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Crockpot Street Corn Dip: Pressure Cooker Style

This warm and cheesy slow cooker dip has all the bold flavors of Mexican street corn, or elote. It's perfect for game day or any gathering.

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Prep Time 15

Cook Time 3

Total Time 3 15

Servings 8 people

Calories 320 kcal

Equipment

1 Crockpot

Ingredients

Main Ingredients

16 oz Cream Cheese 2 (8 oz) packages
30 oz Southwestern Corn 2 (15 oz) cans, drained
8 oz Pepper Jack Cheese cut in half
0.5 cup Sour Cream
2 tablespoon Tajin divided
Salt and Pepper to taste
1 teaspoon Garlic Powder
1 tablespoon Elote Seasoning
0.25-0.5 cup Fresh Parsley chopped

Instructions

Add the cream cheese, corn, cheese and sour cream into the crockpot.
Add the chopped parsley, salt, pepper, garlic powder and Tajin.
Pop the lid onto the crockpot and set it to low for 2-3 hours. Halfway through, remove the lid and stir well, then replace lid and continue cooking until done.
Garnish with additional Tajin, serve with tortilla chips and enjoy!