Mexican street corn dip is a layered cream cheese dip made for the slow cooker. It has all the delicious flavors of the favorite Mexican street food.
If you like this recipe, check out my Jalapeño Popper Dip next!
See all of my slow cooker dip recipes.
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If you love Mexican street corn, you are going to love this dip. It has all of the same flavors, charred corn, cumin, Tajín, Cotija cheese and lime, in a creamy dip that cooks and serves right in the slow cooker. This is the sixth recipe in my slow cooker dip series. Like the others, it starts with a cream cheese base, it is layered, and it is made for the slow cooker (Crock-Pot).
How long to cook Mexican street corn dip in the slow cooker
Cook Mexican street corn dip in a 6-quart slow cooker on HIGH for 1 hour or on LOW for 2 hours, then turn it to the warm setting for serving. Garnish with the Cotija cheese, lime zest and cilantro. This recipe serves 12.
More delicious dips
Ingredients for easy Mexican street corn dip
- Whipped Cream Cheese – One 12 ounce container.
- Monterey Jack Cheese – 8 ounces, shredded and divided. One cup is stirred into the cream cheese layer and the remaining cup goes on top.
- Cotija Cheese – 1/4 cup plus 2 tablespoons, crumbled and divided. Stir 1/4 cup into the cream cheese layer and use the remaining 2 tablespoons to garnish.
- Green Chiles – One 4 ounce can, drained.
- Frozen Corn – One 12 ounce bag. There is no need to thaw it.
- Butter and Mayonnaise – 2 tablespoons of each. The butter is for cooking the corn and the mayonnaise is stirred in afterward.
- Seasonings – One teaspoon cumin and one teaspoon Tajín.
- Lime Zest and Fresh Cilantro – 2 teaspoons lime zest and 1 tablespoon chopped cilantro, for the garnish.
- Dippers – I serve this dip with tortilla chips.
Instructions for Mexican street corn dip
In a medium bowl, combine the whipped cream cheese, half of the shredded Monterey Jack cheese (1 cup), 1/4 cup of the Cotija cheese and the green chiles. Stir until smooth. Spread the mixture evenly into the bottom of a 6-quart slow cooker.
Melt the butter in a non-stick skillet over medium-high heat. Pour in the bag of frozen corn and add the cumin and Tajín. Stir to combine. Cook, stirring very occasionally, for 5 – 6 minutes, to lightly char the corn. Remove the pan from the heat and stir in the mayonnaise. Spread the cooked corn mixture over the top of the cream cheese mixture. Top with the remaining shredded Monterey Jack cheese (1 cup).
Cover and cook on HIGH for 1 hour or on LOW for 2 hours, like the other dips in the series. Turn the slow cooker to the warm setting for serving. Garnish with the remaining 2 tablespoons of Cotija cheese, the lime zest and the chopped cilantro. Serve with tortilla chips.
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What do you serve with Mexican street corn dip?
I serve this dip with tortilla chips.
Is Mexican street corn dip spicy?
No, this dip is mild. The green chiles, cumin and Tajín add flavor without much heat.
Can I make Mexican street corn dip ahead of time?
I wouldn’t make this dip ahead of time. It is best made and served the same day.
Why cook the corn in a skillet first?
Cooking the frozen corn in butter with the cumin and Tajín for 5 – 6 minutes lightly chars it, which gives the dip that grilled street corn flavor.
Storage directions
Store leftover Mexican street corn dip in an airtight container in the refrigerator for 3 – 4 days.
Kitchen tools
- I use a 6-quart slow cooker for this recipe
- My favorite non-stick skillet for charring the corn
Slow Cooker Mexican Street Corn Dip
Equipment
- 6-Quart Slow Cooker
- non-stick skillet
Ingredients
Cream cheese layer
- 12 oz whipped cream cheese
- 8 oz Monterey Jack cheese shredded and divided
- 1/4 cup crumbled Cotija cheese
- 4 oz green chiles one can, drained
Corn layer
- 12 oz frozen corn one bag
- 2 tbsp butter
- 2 tbsp mayonnaise
- 1 tsp cumin
- 1 tsp TajÃn
Garnish
- 2 tbsp crumbled Cotija cheese
- 2 tsp lime zest
- 1 tbsp fresh cilantro chopped
Instructions
- In a medium bowl, combine the whipped cream cheese, half of the shredded Monterey Jack cheese (1 cup), 1/4 cup of the Cotija cheese and the green chiles. Stir until smooth. Spread the mixture evenly into the bottom of a 6-quart slow cooker.
- Melt the butter in a non-stick skillet over medium-high heat. Pour in the bag of frozen corn and add the cumin and TajÃn. Stir to combine. Cook, stirring very occasionally, for 5 - 6 minutes, to lightly char the corn. Remove the pan from the heat and stir in the mayonnaise.
- Spread the cooked corn mixture over the top of the cream cheese mixture. Top with the remaining shredded Monterey Jack cheese (1 cup).
- Cover and cook on HIGH for 1 hour or on LOW for 2 hours. Turn the slow cooker to the warm setting for serving.
- Garnish with the remaining 2 tablespoons of Cotija cheese, the lime zest and the chopped cilantro. Serve with tortilla chips.
Notes
Nutrition
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