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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 for an easy party appetizer. This warm dip is cooked low for 2 hours, seasoned with lime, chili powder, and cumin, then served 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: 260
Ingredients Equipment Method Notes

Ingredients
  

Corn and cheese base
  • 4 cup corn kernels Fresh or frozen corn kernels.
  • 8 oz cream cheese Softened for easy mixing.
  • 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
  • 0.25 salt To taste.
  • 0.25 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, cilantro, garlic, lime juice, chili powder, and cumin to a slow cooker and stir until well combined.
  2. Cover and cook on low for 2 hours, stirring occasionally, until heated through and creamy.
  3. Season with salt and pepper to taste, then transfer the creamy street corn dip to a serving bowl.
  4. Serve with tortilla chips, or keep warm on the slow cooker's warm setting if serving later.

Notes

For the creamiest texture, make sure the cream cheese is softened before mixing, and stir at least once during the 2-hour cook so the cheeses melt evenly. Store leftovers in a covered container in the refrigerator for up to 3 days; rewarm in a microwave or on low in the slow cooker. Freezing isn’t recommended because the mayo and cream cheese can separate after thawing. For a lighter option, use reduced-fat cream cheese and light mayonnaise.