Mexican Street Corn Dip Slow

Every time a party rolls around or I need a crowd-pleaser for game night, this slow cooker Mexican street corn dip delivers a punch of flavor with barely any effort. Inspired by classic elote but even easier to pull off, this dip disappears fast—even before the main course lands on the table.

What Makes It Special

Ready to serve in just a couple hours with hardly any prep Uses dependable freezer and pantry staples Keeps warm for hours in the slow cooker for dip that stays melty and creamy The combination of creamy, tangy, and smoky flavor reminds me of walking the streets of Mexico City, nibbling elote straight off the cob. Once at a family reunion, this dip was the first dish empty and everyone wanted the recipe.

What You’ll Need

• Frozen sweet corn kernels: bring juicy pop and are easy to keep on hand Choose plump bright-yellow kernels if possible for the sweetest flavor
• Cream cheese: makes the base irresistibly rich and smooth Let it come to room temperature for extra easy blending
• Sour cream: offers a welcome tang and keeps the dip creamy and light
• Mayonnaise: brings that classic street corn silkiness Use real mayo for the best consistency and flavor
• Tajin seasoning: layers in gentle heat and zesty lime flavor Check for a fresh bottle—the citrusy aroma should be vivid
• Dried cilantro: infuses each bite with herby notes If you have fresh cilantro use that to top the dip for even more flavor
• Cotija cheese for topping: adds a salty crumbly finish Try to find a block to crumble yourself for the freshest result
• Fresh cilantro for topping: brightens each bite Grab a bunch with perky leaves and no browning

Let’s Cook This Together

Prep the slow cooker:

Add the frozen corn cream cheese sour cream mayonnaise Tajin seasoning and dried cilantro directly to the slow cooker Stir together so everything is roughly combined and spaced evenly in the bowl

Cook and melt:

Set your slow cooker on high for one to two hours or use low for a slower cook time of two to four hours Every half hour give things a stir to make sure nothing sticks to the edges and all the dairy melts together with the corn

Finish with toppings:

Once the dip is hot and creamy and everything is blended well turn off the heat Crumble over plenty of cotija cheese and shower with fresh chopped cilantro Taste and add more Tajin if you like things spicier

Serve it up:

This dip is begging for crispy tortilla chips or even fresh veggie sticks Pile into a serving bowl while still warm for the best texture

Good to Know

Perfect game day appetizer Tastes great hot or at room temp You can freeze leftovers for another gathering The star of this dip for me is always the cotija cheese Its salty tang takes the creamy base to the next level At a birthday party last summer my nephew tried cotija for the first time on this dip and now requests it on everything

Keeping It Fresh

Leftovers store beautifully in the fridge for up to three days Just make sure to press a piece of plastic wrap right against the surface before sealing up You can reheat the dip in the microwave or right back in the slow cooker with a splash of milk stirred in if things look too thick

Easy Ingredient Swaps

No Tajin No problem Try smoked paprika with a squeeze of fresh lime for that signature tang Fresh corn cut off the cob works in place of frozen during peak season Greek yogurt stands in for sour cream if needed and feta cheese gives a similar crumbly salty bite when cotija is hard to find

How to Serve It Right

I like to offer bowls of crispy tortilla chips sturdy ones that will not break plus cucumbers and sliced sweet peppers for a fresh crunch A sprinkle of extra Tajin or chili powder on top makes for a little kick If your crowd loves spice set out hot sauce alongside

Behind the Dish

Mexican street corn or elote inspires this dip with its perfect blend of creamy cheese smoky chili tang and fresh corn sweetness Adapting it into a slow cooker dip means you get all the flavor with no mess or grilling and everyone can help themselves

Kitchen Wisdom

Give everything a good stir once or twice as it cooks to keep the texture even Let the dip cool and firm up a bit if you want to use leftovers as a spread on sandwiches or tacos Taste test at the end before serving and adjust salt or lime for the perfect punch

Recipe FAQs

→ How do you prevent the corn dip from burning in the slow cooker?

Stir the mixture occasionally while it cooks to ensure even heating and prevent sticking or burning on the sides.

→ Can fresh corn be used instead of frozen?

Yes, fresh corn kernels work well—just cut them off the cob and measure the same quantity as frozen.

→ What are some good alternatives to cotija cheese for topping?

Feta or queso fresco offer similar saltiness and crumbly texture if cotija isn't available.

→ Is the dip spicy with Tajin seasoning?

Tajin adds mild chili and tang, but you can adjust the amount or use chili powder for a spicier flavor.

→ How should leftovers be stored?

Keep leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.