Slow Cooker Mexican Street Corn Dip

Mexican street corn dip in a slow cooker garnished with Cotija cheese, lime zest and cilantro

Slow Cooker Mexican Street Corn Dip

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.

Course Appetizer, Snack

Cuisine American, Mexican

Keyword crock pot mexican street corn dip, mexican street corn dip, slow cooker mexican street corn dip

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 249kcal

Author Jill McOwen

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 Tajín

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 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. 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

Cook on HIGH for 1 hour or on LOW for 2 hours, then turn to the warm setting for serving.

Nutrition