My slow cooker Mexican street corn dip takes all the flavors of elote and turns them into a warm, creamy, cheesy dip. Just toss everything in the crockpot and let it do the work.
Why This Will Be the Hit of Your Party
- Easy Dump-and-Go Prep: Just add everything to your slow cooker and let it do the work, no charring or cutting corn off the cob required!
- Warm, Cheesy Comfort: A creamy, melty twist on our regular street corn dip that’s downright addictive.
- Party-perfect: Ideal for game day, tailgates, or Cinco de Mayo, it’s a guaranteed crowd favorite!
Ingredients for Mexican Street Corn Dip
- Corn: Use 4 cups frozen corn straight from the bag, no need to thaw! Fresh off the cob or two (15-oz) cans of drained corn work too.
- Cheese: Shred block cheese for the best melt; pre-shredded doesn’t melt as smoothly. Pepper Jack adds heat, but cheddar, Monterey Jack, Colby Jack, or Oaxaca all work (skip extra salt if using Oaxaca).
- Seasoning: If you don’t have Tajín, mix 1 tablespoon of chili powder with ¼ teaspoon of cayenne for a similar zesty kick.
- Lime Juice: Freshly squeezed lime juice gives the brightest flavor, but bottled lime juice works in a pinch.
- Serving Ideas: Scoop it up with tortilla chips, spread it on tacos or enchiladas, or serve with pita, potato chips, or veggies; the possibilities are endless!
Slow Cooker Mexican Street Corn Dip Recipe
This slow cooker Mexican street corn dip comes together in one pot. It’s super easy to whip up and easy to clean afterward. I love a quick game day dip!
- Combine: Add the frozen corn, diced green chiles, cream cheese, pepper jack, sour cream, red onion, cilantro, lime juice, Tajín, garlic powder, salt, and pepper to the greased slow cooker. Cover and cook on LOW for 2-3 hours, stirring once or twice.
- Stir and Serve: Once finished cooking, stir everything together really well, then set the slow cooker to WARM. Top with the cotija cheese or queso fresco, and additional fresh cilantro and Tajín if desired. Then, serve warm with tortilla chips.
Make Ahead Instructions
Make Ahead: Mix everything in the crockpot up to a day early, cover it, and pop it in the fridge. When it’s time to cook, just add an extra 30–60 minutes since it’ll be starting out cold.
Slow Cooker Street Corn Dip
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Equipment
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1 4 or 6 quart slow cooker
Ingredients
- 4 cups frozen corn
- 1 (4-ounce) can diced green chiles
- 8 ounces cream cheese
- 1 cup shredded pepperjack cheese
- ⅓ cup sour cream
- 3 tablespoons finely diced red onion
- ¼ cup chopped fresh cilantro additional for topping, if desired
- 2 tablespoons fresh lime juice about 1-2 limes
- 1 tablespoon Tajin additional for topping, if desired
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup crumbled cotija cheese, or queso fresco more or less for topping
Instructions
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Add 4 cups frozen corn, 1 (4-ounce) can diced green chiles, 8 ounces cream cheese, 1 cup shredded pepperjack cheese, ⅓ cup sour cream, 3 tablespoons finely diced red onion, ¼ cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon Tajin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper to the bowl of a greased slow cooker.
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Cover and cook on LOW for 2-3 hours, stirring once or twice.
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Once finished cooking, set the slow cooker to WARM and top with 1 cup crumbled cotija cheese, or queso fresco, and additional fresh cilantro and Tajin if desired.
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Serve warm with tortilla chips.
Notes
- Make Ahead: Add everything to the crockpot up to 24 hours before cooking. Cover and refrigerate. When ready, cook as directed, adding 30–60 minutes since it’ll start cold.
- Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
- Freeze: Not recommended, the cheese and cream cheese can turn grainy once thawed.
- Reheat: Warm in the microwave in 30-second bursts, on the stovetop over medium-low, or in the oven at 350ºF for 15–20 minutes.
Nutrition
More Slow Cooker Dip Recipes
If you love gooey, cheesy crockpot dips as much as I do, you have to check out these amazing recipes!
