Easy Mexican Street Corn Dip (Crockpot Recipe)

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All it takes to make this super easy Mexican street corn dip is dumping the ingredients in the crock pot and cooking for just 2 hours. It’s the perfect shareable appetizer for parties, cookouts, and taco night!

If you know us, then you know we’re big fans of warm, cheesy dips (I mean, who isn’t?). The latest dip we’ve added to our rotation? A deliciously creamy Mexican street corn dip that we made for Cinco de Mayo, but quickly became a go-to favorite for game days, cookouts, and taco nights too.

What Is Mexican Street Corn Dip?

This dip is simply Mexican street corn turned into dip form! Traditional Mexican street corn is grilled corn on the cob slathered with mayo and seasoned with garlic, chili powder, and cotija cheese. To make it dippable, we’ve taken those ingredients and added them to a crock pot with more cheese.

We like to make our Mexican street corn dip with cream cheese, Mexican cheese, cotija cheese, and Greek yogurt for an ultra creamy, cheesy base and canned corn for convenience. It’s so easy to whip up in a slow cooker or crock pot in just a few hours, with basically no effort required!

And if you love Mexican street corn as much as we do, check out our elote pizza recipe!

Key Ingredients

• Cheese – Cream cheese, shredded Mexican cheese, and cotija cheese give this dip a creamy, cheesy base that’s super dippable
• Corn – We like to use canned corn for convenience, but you can also use frozen corn (defrost it first)
• Greek yogurt – Mexican street corn is typically slathered in mayo, but we like to use plain Greek yogurt in this recipe for a healthier alternative that still gives you that thick, creamy texture
• Seasonings – Garlic, chili powder, salt, and lime juice bring the authentic flavors of Mexican street corn to this dip
• Optional garnishes – To serve the dip, we like to transfer it to a large bowl and top it with Tajin, crumbled cotija, and fresh cilantro
• Tortilla chips – A must have for dipping! We love Mi Nina corn tortilla chips for their authentic flavor and texture.

See the recipe card for full information on ingredients and quantities.

How To Make Crockpot Mexican Street Corn Dip

1. Add all the ingredients to a slow cooker or crock pot, cover, and cook on low for 1 hour until melty.
2. Stir well to combine, then continue cooking on low for 1 hour until warmed through.
3. Serve with tortilla chips, right out of the crockpot or transfer to a bowl and top with garnishes.

Serving Suggestions

• Summer cookouts – No summer cookout is complete without a cheesy dip. We love this recipe for hosting a crowd because it requires basically zero effort and can be served right in the crock pot so it stays warm. Serve it with other easy crowd-pleaser appetizers like our baked bruschetta dip or our make-ahead bacon jalapeno popper dip.
• Cinco de Mayo parties – Mexican street corn dip is the perfect shareable appetizer for a Cinco de Mayo fiesta! You’ll want to make this recipe and a pitcher of spicy mezcal margaritas if you’re hosting a big crowd.
• Taco Tuesday – If you like having an appetizer or side dish for taco night, this dip is a no-brainer because it’s completely hands off (and pairs perfectly with our pork belly tacos or our spicy air fryer cauliflower tacos). You can focus on prepping dinner while it cooks, and then enjoy the leftovers all week long 🙂
• Game Days – This is the perfect easy dip for game days. Serve it along side some other football favorites like BBQ pulled pork dip, bacon jalapeno popper dip, and high protein nachos.

Crockpot Mexican Street Corn Dip FAQs