Crockpot Mexican Street Corn Dip
Warm, creamy, and packed with bold flavor, this crockpot Mexican street corn dip combines sweet corn, melty cheeses, and a touch of spice in an easy slow cooker appetizer. Perfect for game day, potlucks, and casual gatherings, it stays smooth and ready to serve straight from the crockpot.
Equipment
- Slow cooker
- Mixing bowl
- Cutting board and knife
Ingredients
- 3 cups corn kernels fresh, frozen, or canned and drained
- 1 jalapeño finely chopped
- 1 tablespoon butter
- 4 ounces cream cheese softened
- ½ cup sour cream
- ¼ cup mayonnaise
- ½ cup shredded Monterey Jack cheese
- ¼ cup crumbled cotija cheese
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- 1 tablespoon lime juice
- 1 clove garlic finely grated
- 2 tablespoons chopped cilantro
Instructions
- Add the corn kernels, chopped jalapeño, and butter to the slow cooker.
- In a bowl, combine the cream cheese, sour cream, mayonnaise, Monterey Jack cheese, cotija cheese, chili powder, smoked paprika, cumin, salt, lime juice, and grated garlic. Stir until the mixture is smooth and well combined.
- Add the creamy mixture to the slow cooker and stir until the corn is evenly coated.
- Cover and cook on low for about 2 hours, stirring once or twice during cooking, until the dip is hot and the cheeses melt into the mixture.
- Stir the dip well before serving and sprinkle chopped cilantro over the top. Serve warm with tortilla chips, crackers, or toasted bread. Optional: Top with crispy bacon pieces for added texture and a smoky finish.
Notes
- Frozen corn works very well in this recipe and does not need to be thawed before adding it to the slow cooker.
- Cotija cheese gives the dip its classic street corn flavor. If cotija is unavailable, feta cheese can be used as a substitute.
- For extra heat, leave the seeds in the jalapeño or add an additional jalapeño.
- Crispy bacon pieces can be added on top for a smoky variation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
