Slow Cooker Mexican Street Corn Dip Recipe

A bowl of creamy corn salad with red onions and herbs on a checkered cloth.

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Slow Cooker Mexican Street Corn Dip Recipe

This warm corn dip has a creamy cheese base along with bright lime and chili flavors. It's perfect paired with tortilla chips and tastes just like Mexican street corn in dip form.

Prep Time5

Cook Time1

Total Time1 5

Course: Dips

Cuisine: Mexican

Diet: Vegetarian

Servings: people

Calories: 301kcal

Author: Kim Schob

Equipment

Ingredients

4 cups corn frozen
½ cup red onion diced
2 tablespoons lime juice fresh is best
1 teaspoon Tajin
4 ounces diced green chilies canned
8 ounces cream cheese at room temperature
⅓ cup sour cream
1 cup pepper jack cheese shredded
1 teaspoon salt
1 teaspoon black pepper
1 cup queso fresco crumbled
1 tablespoon fresh cilantro chopped
Nonstick cooking spray as needed

Instructions

Grease a 6-quart slow cooker with nonstick cooking spray.
Add the corn, sour cream, cream cheese, green chilies, lime juice, pepper jack cheese, red onion and salt.
Stir well to combine.
Cover and cook on low for 2 hours, giving it a stir at around the 45-minute mark and another about 30 minutes before it’s done.
Top with the cilantro, crumbled queso and Tajin.
Set the slow cooker to "keep warm" and serve with tortilla chips or your dippers of choice.

Notes

Don't skip the spray: Greasing the Crockpot first helps melted cheese stick less around the edges.
Cut cream cheese into cubes: Smaller pieces melt faster and mix in more smoothly.
Use sturdy chips: Thick tortilla chips hold up better with a hot, heavy dip and won't snap in half when dipped.

Nutrition