Jeff loves a good street corn, whether it’s on the cob or off. We are always looking to try street corn, whether it’s in a Mexican restaurant, a barbeque restaurant, food truck, or wherever we may see one advertised or a recipe that we come across. He found this recipe on social media so we had to give it a try. The recipe is from @richardeats_ on Instagram. Go give him a follow if you’d like.
2 blocks of cream cheese (16 oz)
2 cans of corn, drained
8 oz pepper jack cheese
¼ cup sour cream
1 Tbsp minced garlic
Tajin seasoning (to taste)
Queso Fresco or Feta cheese
1 lime, squeezed
-Add the cream cheese, corn, pepper jack cheese, cilantro, sour cream, garlic and tajin seasoning in a slow cooker/crockpot.
-Cook on low for 2-3 hours until everything is melted and combined.
-Add the queso fresco or feta cheese on top with more tajin seasoning and enjoy.
**We changed it up a bit by using half pepper jack and half Monterey jack cheese just because we don’t like a lot of heat in our food and we weren’t sure how spicy the pepper jack would make it.
**I also had just used dried cilantro, so I just added a bunch in. The original recipe said that fresh to use about 1/2 cup, but its up to you how much you want to add.
Sidenote: If you haven’t heard of crock-pot liners you need to check them out. They are usually in the area of your grocery store with the aluminum foil and sandwich bags. It’s a plastic liner for your crock-pot. Makes clean up a breeze!!!
This turned out to be a good dip, and we had it with tortilla chips. We will have to make it again soon!