Crockpot Mexican Street Corn Dip -

Name: Crockpot Mexican Street Corn Dip
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 8
Ingredients: 4 cups of frozen corn; 8 oz of cream cheese (softened to room temp); 1/3 cup of sour cream; 1 cup of shredded pepper jack cheese; 1 4 oz can of diced green chilies; 1/2 cup of diced red onion; 2 tbsp of lime juice; 1 tsp salt; 1 tsp pepper; 1 tsp tajin; 1 cup of crumbled queso fresco; 1 tbsp chopped fresh cilantro for topping

Jump to Recipe

If you’re looking for an easy dip that everyone actually gets excited about, this one is always a good choice. It’s creamy, cheesy and packed with sweet corn, with just enough spice to keep everyone coming back for another scoop.

I love making this in the crockpot because there’s hardly any work involved. Just add everything to the slow cooker, give it a stir and let it cook while you get on with everything else. It’s one less thing to think about when you’re getting ready for guests.

Serve it with tortilla chips and watch it disappear. It’s perfect for game day, taco night, potlucks or pretty much any excuse to put out a warm dip for people to snack on.

Why We Love This Recipe

So easy to make. Just throw everything into the crockpot, give it a stir and let it do its thing.
Really creamy and cheesy. The cream cheese, pepper Jack and queso fresco make every bite rich and packed with flavor.
Perfect for feeding a crowd. Whether it’s game day, a party or just friends coming over, this always disappears fast.
Stays warm while everyone digs in. Just switch the slow cooker to warm and people can keep coming back for more without the dip going cold.
Loads of flavor. The Tajín, green chilies, lime and cilantro give it that Mexican street corn taste without making it complicated.
Great for making ahead. Get it started before everyone arrives and you can forget about it until it’s time to serve.

Equipment

6-quart slow cooker
Measuring cups and spoons
Mixing spoon or silicone spatula
Serving bowl (optional, if you’re not serving straight from the crockpot)

Ingredients

Frozen corn: No need to thaw it first. It cooks perfectly in the slow cooker and keeps this recipe nice and easy.
Cream cheese: Let it soften first so it melts into the dip much more easily.
Sour cream: Adds extra creaminess and gives the dip a little tang to balance out the richness.
Shredded pepper Jack cheese: This melts really well and adds a gentle kick without making the dip too spicy.
Diced green chilies: These add loads of flavor with just a mild amount of heat.
Red onion: Gives the dip a little crunch and a bit of sweetness.
Lime juice: Freshens everything up and brings all the flavors together.
Salt: Just enough to bring out all the cheesy, corn-filled goodness.
Black pepper: Adds a little extra seasoning without overpowering everything else.
Tajín: This is what gives the dip that classic Mexican street corn flavor with a little chili and lime.
Queso fresco: Sprinkle this over the top before serving for a creamy, slightly salty finish.
Fresh cilantro: Totally optional if you’re not a fan, but it adds a lovely fresh finish and a pop of color.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Lightly coat a 6-quart slow cooker with nonstick cooking spray. Add the corn, cream cheese, sour cream, pepper Jack cheese, green chilies, red onion, lime juice, salt, black pepper, and Tajín. Stir until everything is well combined.

Step 2: Cover and cook on LOW for 2 hours. Give the dip a good stir after about 45 minutes, then stir again around 30 minutes before the cooking time is up.

Step 3: Sprinkle the crumbled queso, chopped cilantro, and an extra pinch of Tajín over the top if you’d like. Switch the slow cooker to the WARM setting and serve with tortilla chips for dipping.

What to Serve with Crockpot Mexican Street Corn Dip

Tortilla chips: The classic choice and my favorite. Go for the sturdy kind so they can handle plenty of dip.
Crunchy veggies: Carrot sticks, celery and sliced peppers are great if you want something a little lighter alongside it.
Warm tortillas: Scoop it into soft flour tortillas for a quick lunch or easy side dish.
Tacos: This makes a really good side for taco night and goes with just about any filling.
Grilled chicken: Spoon some over grilled chicken for an easy dinner with loads of flavor.
Burgers: If you’re firing up the grill, this dip fits right in with burgers, hot dogs and all the usual barbecue food.
Nachos: Pour it over a tray of tortilla chips and add your favorite toppings for an even more indulgent snack.
A party spread: Serve it alongside salsa, guacamole and plenty of other dips so everyone can help themselves.

Storing

If you have any leftovers, just let the dip cool before transferring it to an airtight container. Keep it in the fridge and it’ll stay good for up to 3 days. The flavors are still great the next day, so don’t be surprised if you’re sneaking a few spoonfuls straight from the fridge.

To reheat, either pop it back into the slow cooker on LOW until it’s warmed through or microwave it in short bursts, giving it a good stir every so often. If it seems a little thick after being chilled, just stir in a splash of milk or a little extra sour cream to bring it back to that creamy, scoopable texture.

Variations & Substitutions

Make it spicier. Add a chopped jalapeño, a pinch of cayenne or a few dashes of your favorite hot sauce.
Use fresh corn instead. If you’ve got fresh sweetcorn, go ahead and use that. Just cut the kernels off the cob first.
Swap the cheese. If you don’t have pepper Jack, Monterey Jack or a Mexican cheese blend both work really well.
Add some bacon. Stir in some cooked, crumbled bacon right before serving for even more flavor.
Mix in shredded chicken. Turn it into something a bit more filling by adding cooked shredded chicken.
Don’t have queso fresco? Crumbled feta is a good stand-in. It has a similar crumbly texture, although it’s a little saltier.
Leave off the cilantro. If you’re not a cilantro fan, just skip it. The dip is still packed with flavor without it.
Make it a little lighter. Swap the full-fat sour cream and cream cheese for light versions if you prefer. It’ll still be nice and creamy.

FAQs

Can I make Crockpot Mexican Street Corn Dip ahead of time?

Yes! You can make it a day in advance and keep it in the fridge. When you're ready to serve, reheat it in the slow cooker on LOW or in the microwave, stirring occasionally until it's hot and creamy again.

Can I use canned corn instead of frozen corn?

Absolutely. Just drain the canned corn well before adding it to the slow cooker. Fresh corn also works if it's in season.

How long can I keep Mexican Street Corn Dip in the fridge?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving and add a splash of milk if the dip has thickened.

Can I freeze Mexican Street Corn Dip?

You can, but I don't usually recommend it. Because it's made with cream cheese and sour cream, the texture can become grainy or separate once it's thawed.

Is Crockpot Mexican Street Corn Dip spicy?

It's more flavorful than spicy. The pepper Jack cheese, green chilies and Tajín add a gentle kick, but it's still mild enough for most people. If you like more heat, stir in some diced jalapeños or your favorite hot sauce.

What is Mexican Street Corn Dip made of?

This easy crockpot version is made with frozen corn, cream cheese, sour cream, pepper Jack cheese, green chilies, red onion, lime juice, Tajín, queso fresco and fresh cilantro. It has all the flavors of classic Mexican street corn in a warm, cheesy dip.

What do you serve with Crockpot Mexican Street Corn Dip?

Tortilla chips are the classic choice, but it's also delicious with crackers, toasted baguette slices, pita chips or crunchy vegetables like celery, carrots and bell peppers.

Can I keep this dip warm in the slow cooker?

Yes! Once it's finished cooking, switch the slow cooker to the WARM setting. It'll stay hot and creamy for serving, which makes it perfect for parties, game day and potlucks.

Yield: 8