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Slow Cooker Mexican Street Corn Dip

Slow cooker Mexican street corn dip with creamy melted cheese, charred-style corn kernels, and fresh cilantro. This easy party dip cooks for 2 hours on low until warm, thick, and scoopable 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: 340
Ingredients Equipment Method Notes

Ingredients
  

Corn dip
  • 4 cup corn kernels Fresh or frozen works.
  • 8 oz cream cheese Soften for easier mixing.
  • 1 cup cotija cheese Crumbled.
  • 0.5 cup mayonnaise
  • 0.25 cup fresh cilantro Chopped.
  • 3 garlic Minced cloves.
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 0.5 tsp cumin
  • salt and pepper To taste.
  • tortilla chips For serving.

Equipment

  • 1 slow cooker

Method
 

Cook the dip
  1. Add corn kernels, cream cheese, cotija cheese, mayonnaise, fresh 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 and stir to combine.
  4. Transfer to a serving bowl and serve with tortilla chips.
  5. If serving later, keep warm on the slow cooker’s warm setting.

Notes

For the creamiest texture, stir every 30–40 minutes during the 2-hour cook so the cream cheese fully melts. Store covered in the refrigerator up to 3 days; reheat gently in the slow cooker on warm or in short microwave bursts, stirring often. Freezing isn’t recommended since the mayonnaise/cheese can separate after thawing. For a lighter option, use reduced-fat cream cheese and light mayonnaise.