slow cooker mexican grilled corn dip
I have, admittedly, been writing this post in my head for the better part of July. I may have been physically absent on the blog, but my mind has been hard at work this whole time, cranking the gears along that generate all those ideas for recipes to share. Off the grid I’ve been chopping fresh vegetables, slicing juicy fruits, grilling meats and sipping on sangria and icy beers but inside, in my head, I’ve been blogging away all the while.
This month off was just what I needed: to relax, recharge and renew my sense of perspective, re-energize my creativity. But it’s also been a time to shift those gears that have been constantly turning in my mind. And, alongside those glasses of sangria and icy beers, to eat mountains of this slow cooker corn dip. So thank you. Thank you so much for giving me this time.
I can’t tell you how things are going to look for me in the future — around here, there, everywhere. What I know is that I had a lot of time this month to spend with my baby girl, with my husband, with my family, (with this dip!), with everyone and everything I love, and it was so grand that in some bittersweet way, I didn’t want it to end. But those gears, though shifted, kept going. And this blog, this blogging thing, it’s just become a part of me. It may be a part that will change over time, but for now it’s still here, in my head, feeding my mind with ideas of how to combine peaches and pesto in a salad, how to make a cake that tastes like peanut butter and jelly or, at the request of my husband, how to make a dip that tastes just like that magical stuff that goes on Mexican grilled corn that we’ve been eating all summer long. The former ideas will hopefully come to light someday soon, but today, friends, I give you this dip. Let’s raise a tortilla chip to that.
A few weeks ago I picked up Ashley’s cookbook, Date Night In. Having some extra time to cook for cooking’s sake and not for blogging, I thought it would be fun to pick up a few new reads and give them a try. Hers quickly became my favorite — and within it, the recipe for her Mexican grilled corn with crumbly Cotija cheese and juicy lime. Her directions are to brush each freshly grilled ear of corn with a mixture of mayonnaise, crema, garlic, salt and lime juice, and we have done just that so many times this past month that when I lay the book on my kitchen counter, it flops open to that page every time.
This dip is an homage to that recipe, but in a more Midwestern (so. much. cheese. yes.), cookout/potluck, crowd-serving, need-for-something-to-dunk-these-extra-tortilla-chips-I-have-in-my-pantry kind of way. It uses the slow cooker, which has become my best friend in this very hot month that has otherwise brought me to inappropriate levels of sweaty-ness in my kitchen (#TMI #sorrynotsorry) when I was crazy enough to turn on the oven (which had to happen though because cookies). And when served warm or even room temperature with crumbled cheese and chopped cilantro on top, it’s so good you don’t even need those tortilla chips. A spoon will suffice just as well. Heck, I’ve even been tempted to enter face-dunking territory here.
Slow Cooker Mexican Grilled Corn Dip
- Prep Time: 15 mins
- Cook Time: 2 hours 20 mins
- Total Time: 2 hours 35 mins
- Yield: 10 to 12 servings 1x
Ingredients
- 6 ears corn
- 2 (15 oz) cans corn, drained
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- Juice of 2 small limes
- 2 tablespoons hot sauce
- 1 1/4 cups shredded Monterey Jack cheese
- 1 tablespoon minced garlic
- Salt and pepper, to taste
- 8 oz cream cheese, cubed
- Crumbled Cotija cheese and chopped fresh cilantro, for topping (optional)
- Tortilla chips, for serving
Instructions
- 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 in 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.
Disclosure: This post contains an affiliate link.
I’m glad your month off did you good! Sometimes it’s just necessary.
Anyway, this dip looks great. One of my co-workers makes a corn dip for every office potluck that we all swoon over and call “corn crack”. And it’s not even made with grilled corn in the slow cooker. I cannot wait to try this!
Hope you had an awesome month off! This dip looks to die for. Love that it’s made in the slow cooker!
Welcome back! So glad you enjoyed your little break and are feeling recharged and refreshed. Sometimes a break is so necessary! This dip looks so cheesy and delicious! Summer corn is THE best.
I MISSED YOU. I totally know what you mean about it being a part of you. And at the same time, I’m so glad you took time off to re-energize and spend time with your loved ones. But selfishly, I’m glad to have you back 🙂
I am SO glad you took some time to relax! It’s crazy how doing that totally restores your love for blogging and all that jazz.
Clearly you came back big, because this dip is EVERYTHING. Pinned!
Cooking for the pure love of it is when it’s the most fun. You’re right, even when I step away, I’m still thinking about food and my site. It’s just who I am now, and I kind of love my job, so it doesn’t feel like work. I could eat this dip all day, every day. Pinned.
Welcome back, we missed you! 🙂 This dip – yes to all the cheese!
This is basically making me more obsessed with corn than ever.
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Always looking for great easy recipes to have the whole family enjoy ,Thank you and I’m so excited to be a member.