Crockpot Mexican Street Corn Dip
This crockpot Mexican street corn dip is creamy, cheesy, and packed with bold, smoky street-corn flavor. Corn, cream cheese, sour cream, spices, and melty cheese come together effortlessly in the slow cooker, then get finished with fresh lime, cotija, and cilantro — making it the ultimate game-day, party, or anytime dip.
Servings: 8
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.