Crockpot Mexican Street Corn Dip
This crock pot Mexican street corn dip is creamy, cheesy, and full of smoky flavor from jalapeños, spices, and cotija cheese. A hands-off slow cooker dip perfect for game day, parties, and easy entertaining.
Equipment
- 4-quart slow cooker
Ingredients
Dip
- 5 - 6 cups frozen corn thawed (about 30 oz)
- 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 Mexican cheese blend (shredded)
Toppings
- Juice of 1 lime
- ¾ cup crumbled cotija cheese
- ¼ cup chopped cilantro
Instructions
- Add the corn, cream cheese, sour cream, red onion, jalapeño, chili powder, smoked paprika, cayenne, garlic powder, hot sauce, and shredded cheese into the slow cooker.
- Cover, set to Low, and cook for 2 to 3 hours. Stir the dip once around the halfway mark to help the cheese melt evenly.
- When everything is melted and creamy, stir in half of the cotija cheese. Add lime juice, then sprinkle the remaining cotija and cilantro on top. Serve warm.
Notes
- Cotija and Mexican cheese blends are salty, so taste before adding extra seasoning.
- Jalapeños vary in heat. For a milder dip, remove seeds and membranes.
- If the dip feels too thick after cooking, stir in a splash of milk or a little extra sour cream.
- This recipe is make-ahead friendly. You can mix all ingredients in the Crockpot early, refrigerate, then start cooking when ready, add 30 extra minutes to the cook time.
- Keep your slow cooker on “Warm” during parties so the dip stays creamy.
Nutrition
Calories: 363kcalCarbohydrates: 29gProtein: 13gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 69mgSodium: 392mgPotassium: 434mgFiber: 3gSugar: 3gVitamin A: 1099IUVitamin C: 11mgCalcium: 385mgIron: 1mg
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