Name: Crockpot Mexican Street Corn Dip Recipe
Prep time: 10 min
Cook time: PT-492072H10M29S
Total time: PT-492072H10M29S
Cuisine: Mexican
Ingredients: 5-6 cups (about 30 oz) frozen corn, thawed; 12 oz cream cheese; ½ cup sour cream; ½ red onion, chopped; 1 jalapeño, chopped; 1 teaspoon chili powder; 1 teaspoon smoked paprika; ½ teaspoon cayenne pepper; ½ teaspoon garlic powder; 2 teaspoons hot sauce (such as Tabasco), or to taste; 2 cups shredded Mexican cheese blend; 1 lime, juiced; ¾ cup cotija cheese (Mexican parmesan); ¼ cup chopped cilantro

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Introduction

This Crockpot Mexican Street Corn Dip is a creamy, flavorful appetizer that’s perfect for parties or casual gatherings. Packed with melted cheese, spices, and fresh lime, it captures the essence of classic Mexican street corn in an easy-to-make dip.

The image shows a creamy corn dish inside a black slow cooker. The dish has a thick, rich texture, made mainly of yellow corn kernels mixed with a pale, creamy sauce. There are small pieces of green herbs and tiny bits of red onion scattered throughout, adding color contrast. A wooden spoon lifts a scoopful of the creamy corn mixture from the cooker, showing its chunky texture with visible kernels and herbs. The background features a white marbled texture with a hint of green leaves blurred behind, giving a fresh feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5-6 cups (about 30 oz) frozen corn, thawed
12 oz cream cheese
½ cup sour cream
½ red onion, chopped
1 jalapeño, chopped
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
2 teaspoons hot sauce (such as Tabasco), or to taste
2 cups shredded Mexican cheese blend
1 lime, juiced
¾ cup cotija cheese (Mexican parmesan)
¼ cup chopped cilantro

Instructions

Step 1: Add the thawed corn, cream cheese, sour cream, chopped red onion, jalapeños, chili powder, smoked paprika, cayenne pepper, garlic powder, hot sauce, and shredded cheese to the slow cooker.
Step 2: Cover and cook on LOW for 2–3 hours, stirring well halfway through, until the cheese is melted and the dip is hot and creamy.
Step 3: Stir in half of the cotija cheese and squeeze in the fresh lime juice. Top with the remaining cotija cheese and chopped cilantro before serving.
Step 4: Serve warm with tortilla chips, extra lime wedges, and your favorite hot sauce on the side.

Tips & Variations

For a milder dip, remove the seeds from the jalapeño before chopping.
Substitute feta cheese if cotija is unavailable; it provides a similar salty tang.
Add cooked, crumbled bacon for extra smoky flavor and texture.
If you don’t have a slow cooker, bake the dip in a 350°F oven for about 20 minutes, stirring halfway through.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, stirring occasionally until warmed through to maintain creaminess.

How to Serve

A white bowl filled with creamy corn dip, showing visible yellow corn kernels mixed with cream and small bits of red onion and green herbs evenly spread throughout. The dip is topped with a light sprinkle of crumbled white cheese and chopped green herbs. Around the edge of the bowl, a few yellow, slightly curved tortilla chips are placed partially inside the dip. Next to this bowl, there is another white bowl filled with more of the same yellow tortilla chips piled high. The setting includes a woven placemat underneath and a stainless steel crockpot in the background reflecting the scene. A cut lime is placed at the front bottom corner on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn can be used. Use about 5 cups of fresh kernels, sauté them briefly before adding to the slow cooker to soften and enhance sweetness.

Is this dip spicy?

The dip has a mild to moderate heat from the jalapeño and cayenne, but you can adjust the amount of hot sauce and peppers to suit your spice preference.