Description
Easy, simple and tasty slow cooker dip that tastes just like Mexican grilled corn.
Ingredients
- 6 ears Corn
- 2 cans (15 Oz. Size) Corn, Drained
- ¼ cups Mayonnaise
- ¼ cups Sour Cream
- 2 Small Limes, Juiced
- 2 Tablespoons Hot Sauce
- 1-¼ cup Shredded Monterey Jack Cheese
- 1 Tablespoon Minced Garlic
- Salt And Pepper, to taste
- 8 ounces, weight Cream Cheese, Cubed
- Crumbled Cotija Cheese And Chopped Fresh Cilantro, For Topping (optional)
- Tortilla Chips For Serving
Preparation
Remove husks from corn ears. Grill corn directly over high heat on a grill, rotating until all sides are well charred. Cool until easy to handle.
Use a sharp knife to slice corn kernels off ears; transfer corn kernels to a slow cooker along with canned corn, mayonnaise, sour cream, lime juice, hot sauce, Monterey jack cheese, garlic, and salt and pepper to taste. Stir to combine.
Top mixture with cubed cream cheese. Cover and cook on low heat 2 hours. Stir to incorporate the cream cheese, then cook on high heat 10 to 15 minutes until warmed through.
Transfer dip to a serving bowl. Top with more salt and pepper, as well as crumbled Cotija cheese and chopped fresh cilantro, if desired. Serve warm or at room temperature with tortilla chips.
