Crockpot Mexican Street Corn Dip
If you’ve never made a dip in your crockpot, consider this your sign to give it a try! I know regular SV readers are obsessed with all things crockpot, so I wanted to bring you a super easy option that’s perfect for parties and entertaining. It’s creamy and cheesy and slightly spicy, and I promise it’s going to be one of the first things to disappear from your table!
You toss corn, cream cheese, sour cream, spices, jalapeños, hot sauce, and shredded cheese into the slow cooker and let it all melt together. Once it’s ready, a squeeze of lime and a sprinkle of cotija and cilantro wake everything up, giving you that classic street-corn flavor with way less work. It’s rich, cheesy, a little smoky, and completely addictive.
Ingredients
Want the printable recipe card? No worries, it’s waiting for you at the bottom of this post! Do make your way through the next few sections though, where I’m explaining more about the ingredients I’ve selected and what they bring to the party, plus extra tips and guidance to help you get the best results.
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Frozen corn, thawed — sweet, juicy base
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Cream cheese — makes the dip rich and creamy
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Sour cream — adds tang and smoothness
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Red onion, chopped — little bites of savory crunch
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Jalapeño, chopped — fresh heat
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Chili powder — classic street-corn spice
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Smoked paprika — subtle smoky depth
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Cayenne pepper — extra kick
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Garlic powder — savory flavor boost
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Hot sauce — heat to taste
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Shredded Mexican cheese blend — melty, cheesy goodness
Toppings
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Fresh lime juice — bright, zippy finish
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Cotija cheese — salty, crumbly “Mexican parmesan”
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Fresh cilantro — fresh pop of color and flavor
How To Make Crockpot Mexican Street Corn Dip
- Add the thawed corn, cream cheese, sour cream, red onion, jalapeños, chili powder, smoked paprika, cayenne, garlic powder, hot sauce, and shredded cheese to the slow cooker.
- Cover and cook on LOW for 2–3 hours, giving everything a good stir halfway through, until the cheese is fully melted and the dip is hot and creamy.
- Stir in half of the cotija cheese, then finish with a squeeze of fresh lime juice. Top with the remaining cotija and fresh cilantro. Serve with tortilla chips, extra lime wedges, and your favorite hot sauce.
Storing Leftovers & Reheating
Store any leftover dip in an airtight container in the fridge for 3 to 4 days.
To reheat, warm it on the stovetop over medium heat, stirring occasionally until heated through and creamy again.
Substitutions & Variations
Fire-roasted or grilled corn works great in this dip if you want a little extra smoky flavor.
You can add the corn straight from frozen if needed. Just know it’ll add a little extra cook time while everything thaws and the cheese melts.
Canned corn is another easy option. Just be sure to drain it well before adding it to the slow cooker so the dip doesn’t get watery.
Cotija cheese is a crumbly, salty cheese similar to a Mexican-style Parmesan. If you can’t find it, queso fresco or feta are good substitutions, though the flavor will be slightly different.
If you want to keep things super simple, you can skip the spices altogether, or swap them out for about 2–3 teaspoons of Tajín seasoning for that tangy chili-lime flavor.
And if you’re out of sour cream, plain Greek yogurt or mayonnaise both make easy swaps without sacrificing creaminess.
Serving Notes
This dip is perfect for game days, parties, and easy entertaining. Set the slow cooker right on the table and let everyone dig in. Put out extra toppings like chopped red onions, jalapeños, lime wedges, cilantro, and hot sauce, plus plenty of tortilla chips for scooping.
It’s also super versatile beyond the chip bowl. Spoon it over tacos or taco salads, tuck it into burritos or wraps, or serve it as a cheesy side alongside grilled or roasted meats for an extra-fun upgrade!
Crockpot Mexican Street Corn Dip
Ingredients
- 5-6 cups about 30 oz frozen corn, thawed
- 12 oz cream cheese
- ½ cup sour cream
- ½ red onion chopped
- 1 jalapeno chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 2 teaspoons hot sauce I used Tabasco, or to taste
- 2 cups shredded mexican cheese blend
Topping:
- 1 lime juiced
- ¾ cup cotija cheese Mexican parmesan
- ¼ cup chopped cilantro
Instructions
- Add the thawed corn, cream cheese, sour cream, red onion, jalapeños, chili powder, smoked paprika, cayenne, garlic powder, hot sauce, and shredded cheese to the slow cooker.
- Cover and cook on LOW for 2–3 hours, giving everything a good stir halfway through, until the cheese is fully melted and the dip is hot and creamy.
- Stir in half of the cotija cheese, then finish with a squeeze of fresh lime juice. Top with the remaining cotija and fresh cilantro. Serve with tortilla chips, extra lime wedges, and your favorite hot sauce.
This is the kind of dip that disappears fast! The crockpot sits there bubbling away while people keep coming back for one more scoop. Whether you’re putting together a game-day spread, hosting friends, or just treating yourself, this Mexican street corn dip always shows up and steals the spotlight.
If you try it, I’d love to hear about it! Your feedback helps me to make sure that I’m developing recipes that you’ll making in your own kitchen. You can leave a comment and a star rating below, and be sure to also tag me in your pics on Instagram @slimmingviolet. I love to see them!
