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Slow Cooker Mexican Street Corn Dip

Slow cooker Mexican street corn dip with charred-style flavor, creamy melted cheese, and cilantro-lime seasoning. Dump-and-cook method turns corn and cream cheese into a hot party dip perfect with tortilla chips.
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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: 355
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 clove garlic Minced
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 0.5 tsp cumin
  • 1 salt To taste
  • 1 pepper To taste
Serving
  • 1 tortilla chips For serving

Equipment

  • 1 slow cooker

Method
 

Combine in the slow cooker
  1. Add corn kernels, cream cheese, cotija cheese, mayonnaise, fresh cilantro, garlic, lime juice, chili powder, and cumin to a slow cooker and stir until well combined. Stop when the mixture looks evenly speckled and thick.
  2. Cover and cook on low for 2 hours, stirring occasionally, until the dip is heated through and creamy. Look for melted cheese and corn kernels that are soft and saucy.
  3. Season with salt and pepper to taste and stir again to distribute. Taste once more and adjust so the flavor pops.
Serve
  1. Transfer the dip to a serving bowl. Serve hot alongside tortilla chips so each scoop sticks to the chips.
  2. If serving later, keep warm on the slow cooker's warm setting. Stir once occasionally until ready to eat.

Notes

Pro tip: for the charred-corn vibe, briefly sear some of the corn kernels in a hot skillet (or broil 2–3 minutes) before adding them to the slow cooker, then proceed with the same cook time for the creamy texture. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in the microwave or in the slow cooker on low, stirring as needed. Freezing is not recommended because the cheeses can separate when thawed. For a lighter option, swap half of the cream cheese for plain Greek yogurt to keep the dip creamy with less fat.