Description
This Slow Cooker Mexican Street Corn Dip is creamy, cheesy, smoky, and bursting with elote-inspired flavor. Made with corn, cream cheese, mayo, sour cream, pepper jack, and cotija, it’s the ultimate hands-off appetizer for game day, potlucks, or Mexican dinner nights. Serve warm with tortilla chips, veggies, or mini tostadas for a guaranteed crowd-pleaser.
Ingredients
Scale
- 4 cups frozen corn kernels (or fresh, if in season)
- 8 oz cream cheese, cubed
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded pepper jack cheese
- 1 cup crumbled cotija cheese (or feta)
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Juice of 1 lime
- 1 tablespoon chopped fresh cilantro (plus more for garnish)
- Salt and pepper, to taste
Optional Add-ins:
- 1–2 diced jalapeños
- 1 cup shredded cooked chicken
- 1/2 teaspoon garlic powder
- Crispy bacon, black beans, or diced red bell pepper
Instructions
- Add ingredients: Place corn, cream cheese, sour cream, mayo, pepper jack, cotija, and spices in a slow cooker. Stir to combine.
- Slow cook: Cover and cook on LOW for 2–3 hours until hot and bubbly, stirring halfway through.
- Finish: Stir in lime juice and cilantro once melted and creamy.
- Serve: Garnish with extra cotija, cilantro, and a sprinkle of paprika or chili powder. Enjoy warm with tortilla chips, veggies, or warm tortillas.
Notes
- Use frozen or fresh corn for best texture—avoid canned unless well drained.
- Check after 2 hours to prevent overcooking or curdling.
- Customize with jalapeños, bacon, or shredded chicken for variety.
- Serve warm in a mini crockpot or warmer to keep it melty during parties.
- Store leftovers up to 4 days; reheat gently on stovetop or microwave. Not freezer-friendly.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
Keywords: Mexican Street Corn Dip, Elote Dip, Slow Cooker Corn Dip, Crockpot Dip Recipes, Super Bowl Appetizers