Creamy Slow Cooker Street Corn Dip
A creamy, cheesy slow cooker dip inspired by Mexican street corn, made with just five simple ingredients. Perfect for parties and casual gatherings.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 12 servings 1x
- Category: Appetizer
- Cuisine: Mexican
Ingredients
Scale
- 4 cups frozen corn kernels (600g)
- 8 oz cream cheese, softened (225g)
- 1/2 cup Mexican crema or sour cream (120ml)
- 1 cup cotija cheese, crumbled (100g)
- 1 tsp chili powder
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Soften the cream cheese at room temperature for easier mixing. Measure out the frozen corn, cotija cheese, crema, and chili powder.
- Add the frozen corn, softened cream cheese, Mexican crema, cotija cheese, and chili powder into the slow cooker insert. Stir gently to combine.
- Cover and cook on low heat for 2.5 to 3 hours. Stir the dip around the 2-hour mark to prevent sticking.
- After about 3 hours, check the consistency. If too thick, stir in a tablespoon or two of milk or crema to loosen it up.
- Give the dip one last stir, transfer to a serving dish if desired, and garnish with extra cotija cheese and chopped fresh cilantro. Serve warm with tortilla chips, crusty bread, or fresh veggies.
Notes
Soften cream cheese before mixing to avoid clumps. Stir midway through cooking to prevent sticking. Use frozen corn for best texture and sweetness. Adjust chili powder to taste. Keep dip warm on slow cooker ‘warm’ setting for serving. Can substitute fresh corn in season. For vegan version, use vegan cream cheese, plant-based sour cream, and nutritional yeast instead of cotija cheese.
Nutrition
- Serving Size: 1/4 cup
- Calories: 130
- Fat: 9
- Carbohydrates: 8
- Fiber: 1
- Protein: 4
Keywords: slow cooker dip, street corn dip, creamy dip, party dip, Mexican dip, easy dip, 5-ingredient dip