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Crockpot Mexican Street Corn Dip in a white bowl topped with cotija cheese and cilantro, served with tortilla chips

Crockpot Mexican Street Corn Dip

This Crockpot Mexican Street Corn Dip is a time-saving, deliciously creamy dip perfect for parties or game day. With bold flavors and easy preparation, it’s sure to impress your guests!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 2 (8 oz) packages of cream cheese
  • 2 (15.5 oz) cans southwestern corn (drained)
  • 1 cup pepper jack cheese (shredded)
  • ½ cup sour cream
  • 2 tsp garlic (minced)
  • 2 tsp tajin seasoning
  • ¼ cup fresh cilantro (chopped)
  • 2 tbsp cotija cheese (crumbled)

Method
 

  1. Add the ingredients: In a 6-quart slow cooker, add the cream cheese, corn, pepper jack cheese, sour cream, garlic, tajin, and cilantro.
  2. Cook low and slow: Cover and cook on low for 2-3 hours. Stir once halfway through to ensure everything melts evenly.
  3. Garnish and serve: Stir the mixture just before serving, then top with crumbled cotija cheese and a sprinkle of fresh cilantro. Serve warm with tortilla chips or baguette slices.

Notes

Optional recipe notes or tips.