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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.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 10 servings
Calories: 150
Ingredients Method Notes

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

Method
 

  1. Mix vegan cream cheese, mayo, lime juice, and spices in a bowl until smooth.
  2. Stir in corn, cilantro, and green onions.
  3. Transfer mixture to slow cooker and cook on low for 2 hours.
  4. Stir occasionally to blend flavors evenly.
  5. Season with salt and pepper before serving.
  6. 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.