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Slow Cooker Mexican Street Corn Dip

Slow cooker Mexican street corn dip that turns corn kernels creamy with melted cheese, lime, and charred-style flavor. Cook it low for 2 hours, then serve warm with tortilla chips and fresh cilantro.
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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: 260
Ingredients Equipment Method Notes

Ingredients
  

Slow cooker 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 cloves Minced.
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 0.5 tsp ground cumin
  • 0.25 salt To taste; add gradually.
  • 0.25 pepper To taste; add gradually.
  • 1 tortilla chips For serving.

Equipment

  • 1 slow cooker

Method
 

Mix and cook
  1. Add corn kernels, cream cheese, cotija cheese, mayonnaise, cilantro, minced garlic, lime juice, chili powder, and ground cumin to a slow cooker and stir until well combined, forming a thick, speckled mixture.
  2. Cover and cook on low for 2 hours, stirring occasionally, until the dip is heated through and creamy with smooth melted cheese.
Season and serve
  1. Season the dip with salt and pepper to taste, stirring until the flavor is evenly distributed.
  2. Transfer the dip to a serving bowl and serve warm with tortilla chips, keeping it on the slow cooker's warm setting if serving later.

Notes

For the creamiest texture, stir during the cook so the cream cheese melts fully into the corn. Store leftover dip covered in the refrigerator up to 3 days; rewarm in the slow cooker on low or microwave until hot. Freezing is not recommended because the mayonnaise/cheese can change texture. If you want a lighter option, use light cream cheese and light mayonnaise for a similar flavor with fewer calories.