Print

Best Crock Pot Mexican Street Corn Dip

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy Crock Pot Mexican Street Corn Dip combines sweet corn, melty cheese, tangy lime, and a touch of heat for a crowd-pleasing appetizer. Perfect for parties, game days, or sharing with friends and family.

Ingredients

  • 5–6 cups corn (7–8 ears or 30 ounces frozen, thawed and drained)
  • 12 ounces cream cheese, softened
  • 1/2 cup sour cream, full fat
  • 1/2 red onion, diced
  • 1 jalapeno, diced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 2 teaspoons hot sauce, or to taste
  • 2 cups shredded cheese, freshly shredded
  • 1 lime, juiced
  • 3/4 cup cotija cheese
  • 1/4 cup chopped cilantro (optional)

Instructions

  1. Spray the crock pot with nonstick cooking spray.
  2. For extra flavor, heat a little oil in a large skillet and cook the corn until lightly charred on several sides.
  3. Add the corn, cream cheese, sour cream, red onion, jalapeno, chili powder, smoked paprika, cayenne pepper, garlic powder, hot sauce, and shredded cheese to the crock pot.
  4. Cook on low for 2-3 hours, stirring once halfway through, until the cheeses are fully melted and the dip is hot.
  5. Stir in half of the cotija cheese.
  6. Top with the remaining cotija cheese, cilantro, and lime juice before serving.

Notes

  • Charring the corn adds a smoky, authentic street corn flavor.
  • Adjust the hot sauce and cayenne pepper to suit your preferred spice level.
  • Serve with tortilla chips, crackers, or fresh vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/best-crock-pot-mexican-street-corn-dip/