Slow Cooker Mexican Street Corn Dip
This Slow Cooker Mexican Street Corn Soup is a creamy, cozy twist on classic elote—packed with sweet corn, smoky spices, and zesty lime, all simmered to perfection in your crockpot.
Servings: 6 servings
Calories: 433kcal
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 white onion diced
- 1 poblano pepper stem and seeds removed, diced
- 2 cups frozen corn
- 5 yellow potatoes diced
- 3 cloves garlic minced
- 1 tablespoon chili powder
- 2 teaspoon cumin
- ½ teaspoon salt
- 6 cups chicken broth
- 8 ounces sour cream
- juice from 1 lime
- ¾ cup cotija cheese plus more for topping
- fresh chopped cilantro for topping
Instructions
- Add chicken, onion, poblano, corn, potatoes, garlic, spices, salt, and chicken broth to a large slow cooker.
- Stir well to combine.
- Cook on high for 3-4 hours or low for 6-8 hours.
- Remove the chicken, shred into bite-sized pieces, and return to the slow cooker.
- Remove 1 cup of broth and add to a medium bowl with the sour cream. Whisk together until smooth and creamy.
- Return the sour cream mixture back to the slow cooker and stir well to combine.
- Stir in the cotija cheese.
- Serve topped with more crumbled cotija cheese and chopped fresh cilantro.
- Enjoy!
Notes
Finish with fresh toppings – Add cilantro, extra Cotija, chili powder, or a sprinkle of Tajín right before serving for a restaurant-worthy finish.
Storage - store leftovers in an airtight container in the refrigerator for 3-5 days.
Serving Suggestions - I love serving this with some deliciously crispy tortilla chips and a simple side salad.
Nutrition
Calories: 433kcal | Carbohydrates: 51g | Protein: 27g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 1417mg | Potassium: 1389mg | Fiber: 7g | Sugar: 5g | Vitamin A: 825IU | Vitamin C: 58mg | Calcium: 184mg | Iron: 3mg