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Slow Cooker Mexican Street Corn Dip

Slow cooker Mexican street corn dip with creamy melted cheese and charred-style corn kernels. Cook corn with cream cheese, cotija, and spices until warm, thick, and scoopable for an easy party appetizer.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

corn dip base
  • 4 cup corn kernels fresh or frozen
  • 8 oz cream cheese softened
  • 1 cup cotija cheese crumbled
  • 0.5 cup mayonnaise
  • 0.25 cup fresh cilantro chopped
  • 3 garlic minced
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 0.5 tsp cumin
  • 1 salt to taste
  • 1 pepper to taste
  • 1 tortilla chips for serving

Equipment

  • 1 slow cooker

Method
 

Cook the dip
  1. Add corn kernels, cream cheese, cotija cheese, mayonnaise, fresh cilantro, minced garlic, lime juice, chili powder, and cumin to a slow cooker. Stir until well combined and no cream cheese lumps remain.
  2. Cover and cook on low for 2 hours, stirring occasionally, until heated through and creamy. The dip should look thick, glossy, and evenly warmed.
  3. Season with salt and pepper to taste after cooking. Stir to distribute the seasoning evenly.
Serve
  1. Transfer the dip to a serving bowl. The cheese should be melted and the corn should be tender throughout.
  2. Serve with tortilla chips. If serving later, keep warm on the slow cooker’s warm setting and stir once before serving.

Notes

For the most intense street-corn vibe, stir once more right before serving so the cotija and spices taste evenly distributed. Store leftover dip in an airtight container in the refrigerator for up to 3 days; reheat in the microwave or in the slow cooker on low until hot. Freezing isn’t recommended because cream cheese texture can break. For a lighter option, use reduced-fat cream cheese and mayonnaise.