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.