This dip is a party favorite and one of the easiest things you’ll ever toss in a crockpot. It’s cheesy, creamy, a little smoky, and full of that classic Mexican street corn flavor. You dump it, stir it once or twice, and it’s ready to scoop up with chips.
Perfect for holidays, game day, or whenever you just want to snack on something delicious with your people.
Why I Love This Recipe
This one has been my go-to for years whenever we need something cozy but festive. I brought it to a potluck once, and it was the first thing gone—people were scraping the sides of the slow cooker. It’s simple to make but tastes like you spent hours on it.
- Dump everything in the crockpot, let it go, and stir once
- It’s packed with flavor: creamy, tangy, cheesy, and just a little kick
- Feeds a crowd
- Great warm or at room temp
- Perfect for chips, topping tacos, or stuffing in burritos
What You’ll Need
- 4 cups frozen corn (no need to thaw)
- 1 (8 oz) block cream cheese, cut into chunks
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup shredded pepper jack cheese
- 1/2 cup crumbled cotija cheese (plus more for topping)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder (plus extra for garnish)
- 1/2 teaspoon smoked paprika
- Juice of 1 lime
- 1/2 onion, finely diced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup chopped fresh cilantro (plus extra for topping)
- Tortilla chips, for serving
Servings
Makes 10–12 servings
Time
Cook time: 2 hours on LOW
Macros (per 1/2 cup serving, approx.)
Calories: 210
Protein: 5g
Carbs: 12g
Fat: 16g
Fiber: 1g
Sugar: 3g
Why This Recipe Works (Quick Science)
Frozen corn gives a juicy, fresh bite even after hours of cooking. Cream cheese, mayo, and sour cream bring creamy richness, and the slow heat of the crockpot melts it all into a smooth dip. Spices bloom as they heat slowly, giving deeper flavor.
Common Mistakes
- Don’t skip stirring after 1 hour—this helps everything melt evenly
- Using low-fat dairy can make the dip watery
- Overcooking can cause cheese to separate—2 to 2.5 hours on LOW is best
- Adding lime too early—only stir it in at the end to keep it fresh
What to Serve With
- Tortilla chips (duh!)
- Warm flour tortillas
- Sliced bell peppers or cucumber for a fresh crunch
- Grilled chicken or steak—use this dip as a topping
- Inside quesadillas or tacos
FAQ
Can I use fresh corn instead of frozen?
Yes! Just cut it off the cob and use 4 cups.
Can I make this spicier?
Add a second jalapeño or leave the seeds in.
What if I don’t have cotija cheese?
You can sub feta or grated parmesan.
Does this reheat well?
Yes! Just microwave or reheat in the crockpot on warm.
Make Ahead Tips
- Mix everything together the night before and store in the fridge.
- Dump into the crockpot when ready to cook.
- Can be kept on WARM for 2 hours after cooking if needed.
Cooking Instructions
Step 1: Add the frozen corn
Pour 4 cups frozen corn into the bottom of the crockpot. Don’t thaw it—it’ll release moisture as it cooks.
Step 2: Add cream cheese, sour cream, and mayo
Add 8 oz cream cheese (cut into chunks), 1/2 cup sour cream, and 1/2 cup mayonnaise on top of the corn.
Step 3: Add shredded cheese and spices
Sprinkle in 1 cup shredded pepper jack cheese, 1/2 tsp garlic powder, 1/2 tsp chili powder, and 1/2 tsp smoked paprika.
Step 4: Add cotija, onion, jalapeño, and cilantro
Add 1/2 cup crumbled cotija, 1/2 finely diced onion, 1 finely chopped jalapeño (no seeds), and 1/4 cup chopped cilantro.
Step 5: Cover and cook on LOW for 2 hours
Place the lid on your crockpot and let everything cook undisturbed for 1 hour.
Step 6: Stir well after 1 hour
After 1 hour, open the lid and stir everything until creamy and combined.
Step 7: Stir in lime juice and adjust seasoning
Squeeze in the juice of 1 lime and give it a final stir. Taste and add a pinch more salt or chili powder if needed.
Step 8: Serve and garnish
Spoon dip into a round ceramic bowl, top with more cotija, cilantro, and a little chili powder. Serve with tortilla chips.
Tools You’ll Need
- Black oval crockpot (4 to 6 quart)
- Cutting board & knife
- Wooden spoon
- Measuring cups & spoons
- Citrus juicer (or just your hands)
- Serving bowl
Substitutions and Variations
- Swap pepper jack for cheddar or Monterey jack
- Use Greek yogurt instead of sour cream
- Add cooked bacon or diced grilled chicken for extra protein
- Make it vegetarian by using vegan cream cheese and mayo
- Sub jalapeño with canned green chilies for a milder version
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or back in the crockpot on WARM
- You can freeze it, but texture may change a bit—stir well after reheating
Final Thoughts
This Crockpot Mexican Street Corn Dip is the kind of dish that always gets people hovering over the snack table. It’s simple but packed with flavor, and you don’t need to babysit it. Make it once, and it’ll be your go-to for gatherings. Try it out, then leave a comment—I’d love to hear what you think or how you made it your own!