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Slow Cooker Mexican Street Corn Dip served in a large bowl with tortilla chips
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Mexican Street Corn Dip In The Slow Cooker

Mexican Street Corn Dip will be your new go-to party appetizer! Creamy, zesty, and full of bold flavors, this dip is bound to be irresistible, and it’s so simple to make in the slow cooker. Serve with tortilla chips to scoop it up and enjoy!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Calories 218kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 2 10 oz packages frozen sweet corn kernels
  • 4 oz cream cheese
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 2 teaspoons Tajin seasoning
  • 1 teaspoon dried cilantro
  • cotija cheese and fresh cilantro for topping optional

Instructions

  • Add all ingredients to slow cooker - except for toppings (cotija cheese and fresh cilantro)
  • Heat on high for 1-2 hours or low for 2-4 hours, stirring occasionally to keep from burning
  • Top with crumbled cotija cheese and chopped fresh cilantro or as desired
  • Serve with tortilla chips

Notes

  • Store leftover dip in the fridge for up to 3 days. Serve the leftovers cold, or reheat the dip at a reduced power in the microwave.
  • Keep a close eye on the dip during cooking to ensure it does not burn. Once it is heated through and bubbly, turn the heat to the “keep warm” setting.
  • Swap Greek yogurt for sour cream if desired.

Nutrition

Calories: 218kcal | Carbohydrates: 14g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 34mg | Sodium: 127mg | Potassium: 211mg | Fiber: 2g | Sugar: 1g | Vitamin A: 410IU | Vitamin C: 4mg | Calcium: 67mg | Iron: 1mg