Slow Cooker Mexican Street Corn Dip Recipe
Ready to wow your guests with a vegan dip that steals the show every time?
This slow cooker Mexican street corn dip serves up creamy, tangy, and smoky flavors without any fuss.
It blends sweet corn, zesty spices, and plant-based creaminess into a party-perfect, crowd-pleasing snack.
Pop it in the crockpot, and let it work its magic while you pretend to be busy elsewhere.
Your taste buds will thank you, and so will your friends when they can’t stop dipping their chips.
Prepare for compliments—and maybe a few requests for the recipe (don’t say I didn’t warn you).
Slow Cooker Mexican Street Corn Dip Recipe
A creamy, flavorful vegan Mexican street corn dip made effortlessly in a slow cooker for hands-off deliciousness.
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 cup vegan cream cheese
- ½ cup vegan mayonnaise
- 1 tbsp lime juice
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tsp garlic powder
- ½ cup chopped fresh cilantro
- Salt and pepper to taste
- ¼ cup diced green onions
Instructions
- Mix vegan cream cheese, mayo, lime juice, and spices in a bowl until smooth.
- Stir in corn, cilantro, and green onions.
- Transfer mixture to slow cooker and cook on low for 2 hours.
- Stir occasionally to blend flavors evenly.
- Season with salt and pepper before serving.
- Serve warm with tortilla chips or veggie sticks.
Notes
Nutritional Values (Per Serving)
- Calories: 150
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Vitamin C: 12%
- Calcium: 6%
- Iron: 5%
- Magnesium: 4%
Additional Notes/Tips to Enhance Flavor
- Add a dash of hot sauce if you like it spicy.
- Swap cilantro for fresh parsley if you’re not a fan.
- Garnish with extra lime zest for a zesty punch.
