Slow Cooker Street Corn Dip

5 from 1 vote

Creamy, cheesy, and loaded with elote flavor, this slow cooker dip is the easiest way to bring the party. Just toss it in, let it melt together, and grab the chips!

Prep Time5

Cook Time2

Total Time2 5

Course: Appetizer

Cuisine: American, Mexican, Mexican American

Keyword: corn dip, crockpot corn dip, crockpot mexican street corn, crockpot mexican street corn dip recipe, crockpot street corn dip, crockpot street corn dip recipe, elote dip, mexican corn dip, mexican street corn, mexican street corn dip, slow cooker mexican street corn, slow cooker mexican street corn dip recipe, slow cooker street corn dip, slow cooker street corn recipe, street corn, street corn dip, street corn recipes

Servings: servings

Author: Alyssa Rivers

Equipment

1 4 or 6 quart slow cooker

Ingredients

4 cups frozen corn
1 (4-ounce) can diced green chiles
8 ounces cream cheese
1 cup shredded pepperjack cheese
⅓ cup sour cream
3 tablespoons finely diced red onion
¼ cup chopped fresh cilantro additional for topping, if desired
2 tablespoons fresh lime juice about 1-2 limes
1 tablespoon Tajin additional for topping, if desired
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup crumbled cotija cheese, or queso fresco more or less for topping

Instructions

Add 4 cups frozen corn, 1 (4-ounce) can diced green chiles, 8 ounces cream cheese, 1 cup shredded pepperjack cheese, ⅓ cup sour cream, 3 tablespoons finely diced red onion, ¼ cup chopped fresh cilantro, 2 tablespoons fresh lime juice, 1 tablespoon Tajin, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper to the bowl of a greased slow cooker.
Cover and cook on LOW for 2-3 hours, stirring once or twice.
Once finished cooking, set the slow cooker to WARM and top with 1 cup crumbled cotija cheese, or queso fresco, and additional fresh cilantro and Tajin if desired.
Serve warm with tortilla chips.

Notes

Make Ahead, Storage, & Reheating Instructions

Make Ahead: Add everything to the crockpot up to 24 hours before cooking. Cover and refrigerate. When ready, cook as directed, adding 30–60 minutes since it’ll start cold.
Store: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freeze: Not recommended, the cheese and cream cheese can turn grainy once thawed.
Reheat: Warm in the microwave in 30-second bursts, on the stovetop over medium-low, or in the oven at 350ºF for 15–20 minutes.

Nutrition

QR code

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