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Easy slow cooker Mexican street corn dip served in a bowl with tortilla chips

Easy Slow Cooker Mexican Street Corn Dip

This irresistible slow cooker Mexican street corn dip is creamy, cheesy, and packed with the vibrant flavors of roasted corn, cotija cheese, and a hint of lime. It's incredibly easy to make and perfect for parties or a casual snack.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Dip
  • 4 cups Corn thawed
  • 8 oz Cream cheese softened
  • 1/2 cup Sour cream
  • 1/4 cup Mayonnaise
  • 1 cup Cotija cheese crumbled
  • 4 oz can Green chiles diced, drained
  • 1 Jalapeño seeded and minced
  • 1 tsp Chili powder
  • 1/2 tsp Cumin
  • 1/2 tsp Garlic powder
  • 1 tbsp Lime juice
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
For Garnish
  • 1/4 cup Fresh cilantro chopped
  • 1/4 cup Cotija cheese crumbled
  • Lime wedges

Equipment

  • Slow cooker
  • Large mixing bowl
  • Spatula/Spoon

Method
 

Prep
  1. Combine thawed corn, softened cream cheese, sour cream, mayonnaise, 3/4 cup cotija cheese, diced green chiles, minced jalapeño, chili powder, cumin, garlic powder, lime juice, salt, and pepper in a large mixing bowl. Mix until well combined.
  2. Transfer the mixture to a slow cooker.
Cook
  1. Cook on low for 3-4 hours, or on high for 1.5-2 hours, stirring occasionally, until heated through and bubbly.
Serve
  1. Garnish with fresh cilantro, the remaining 1/4 cup cotija cheese, and serve hot with lime wedges and your favorite dippers like tortilla chips or sliced vegetables.

Notes

For an extra kick, you can add a pinch of cayenne pepper or a dash of hot sauce to the dip. Roasting the corn before adding it to the slow cooker will deepen its flavor.