Description

A creamy, cheesy, and zesty Mexican street corn-inspired dip made in the crockpot. Perfect for parties, game days, or casual gatherings with minimal prep and bold flavors.

Ingredients

4 cups frozen corn (thawed)

8 oz cream cheese, cubed

1/2 cup sour cream

1/4 cup mayonnaise

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

1 jalapeño, finely diced (optional)

1/2 cup crumbled cotija or feta cheese

1 cup shredded cheddar cheese

2 tablespoons fresh lime juice

2 tablespoons chopped cilantro

Extra cotija and cilantro for garnish

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Instructions

Combine the corn, cream cheese, sour cream, mayonnaise, garlic powder, onion powder, smoked paprika, chili powder, salt, pepper, and jalapeño (if using) in a crockpot.
Stir gently to mix, then cover and cook on LOW for 2–3 hours or HIGH for 1–1.5 hours, stirring occasionally.
Once the dip is smooth and creamy, stir in lime juice, shredded cheddar, and crumbled cotija cheese until well combined.
Garnish with extra cotija and chopped cilantro before serving.
Serve warm with tortilla chips, fresh vegetables, or crackers.

Notes

Add cooked chorizo, bacon bits, or shredded chicken for extra protein.

For more heat, use extra jalapeño or a splash of hot sauce.

Make it vegan with dairy-free cream cheese, mayo, and plant-based cheese.

Try different cheeses like queso fresco or pepper jack.

Grill the corn before adding for authentic street corn flavor.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Appetizer
Method: Slow Cooker
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1/8 of recipe
Calories: 210
Sugar: 3g
Sodium: 380mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg