Mexican Street Corn Dip

Mexican Street Corn Dip
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Have you ever had something so good you couldn’t stop thinking about it? That’s how things went about a year ago when we were introduced to Elote Loco, Mexican Street Corn, at our local {favorite} food truck, LA Taco. It is an amazing combination of sweet corn, butter, cheese, and spices served (super hot!) on a stick and wrapped in foil to seal in all the goodness. Who knew this would turn into my latest hit, Mexican Street Corn Dip!

Truthbomb – this isn’t clean or whole or anything on my lifestyle change journey plan but a splurge is sometimes a must

elote loco

I snapped a photo of the deliciousness on Instagram and even that wasn’t enough to get me through to the next time it would touch my lips, about a week ago. After a trip to the truck for tacos and Street Corn, I couldn’t stop thinking about it. It was clear I needed more, but a plan to visit the truck wasn’t in the cards again in the near enough future. We did, however, have a potluck cookout to go to, so I started scheming ways I could make this my side dish.

That’s when it hit me – this would make an amazing dip! Don’t be like me – do this one in your crock pot (and if you don’t have one, this one is perfect for any dip you’ll ever need to make for the army of people at a potluck – go get yourself one now – they were on sale when I posted this!)

dip crock pot
The perfect crock for dips!

See, what I did was do it in a 9 x 13 casserole dish which was fine and well, but it didn’t keep it hot like I needed it to be. All good, it was devoured, save for a little bit I had as breakfast the next day (don’t judge, you’ll do the same). Unfortunately, that’s all I photographed, so you’ll just have to hold out hope I make this again and can get some more pictures to show you – or make your own and see for yourself!

Mexican Street Corn Dip

Mexican Street Corn Dip

Ingredients: 

  • 4 cans of corn (or 8 cups fresh or frozen)
  • 4 TBSP unsalted butter
  • 6 oz Cotija cheese (you can find this in your cheese aisle)
  • Chile Powder, to your taste (we like it HOT)
  • 2 TBSP Jalapenos (diced are best)
  • Cilantro, to your taste

Steps:

So easy. Put this all in your crock and set it on low for 3-4 hours before you want to eat it. Stir occasionally. Or be like me and put it all in a pan, heat it up, then add to the dish (so much more work).

Enjoy.

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Mexican Street Corn Dip is definitely a fan favorite in our house. What is your go to potluck dish? Please pin and share this one if you think you’d love it – then make it! Follow me on Instagram for more food fun!

Also, if you’re in the Pittsburgh Area, be sure to check out LA Taco – their weekly schedule is on Facebook!

street corn dip

 

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