Easy Mexican Street Corn Dip (Crockpot Recipe)
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A super easy Mexican street corn dip you can make in the crock pot in 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, in our excitement for both Cinco de Mayo and summer cookouts.
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!
What This Recipe Entails
This Mexican street corn dip recipe is super easy – all you have to do is dump the ingredients in a crock pot, give it a stir halfway through, and let it cook.
- Prep time: 10 minutes
- Cook time: 2 hours
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.
How To Make Crockpot Mexican Street Corn Dip
- Add all the ingredients to a slow cooker or crock pot, cover, and cook on low for 1 hour until melty.
- Stir well to combine, then continue cooking on low for 1 hour until warmed through.
- 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.
- 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 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. You can focus on prepping dinner while it cooks, and then enjoy the leftovers all week long 🙂
FAQs
Store leftovers in an airtight container in the fridge for up to 5 days.
Reheat leftover dip in the microwave for 30 seconds to 1 minute at a time, stirring in between rounds, until warmed through.
There is some spice from the chili powder, but our Mexican street corn dip isn’t very spicy. You can easily make it spicy by adding a bit of ground red cayenne pepper or topping the dip with extra Tajin.
Expert Tips
- Filling the crock pot – We recommend adding the cream cheese first, then the other cheeses and Greek yogurt before adding the corn and seasonings. This will help the cheese melt nicely since it’s in direct contact with the pot and keep the corn and seasonings from burning.
- Serving suggestion – If you’re making this dip for a party, we recommend serving it right in the crock pot so it stays warm for a few hours. Garnish it with Tajin, cotija, and cilantro for a presentation that will wow your guests!
- Scaling – You can easily cut this recipe in half if you want a smaller batch of dip, but make sure to use a smaller crock pot (2 quart size works well). Similarly, you can easily double the recipe if you’re hosting a large crowd, but make sure to use a larger crock pot!
Try our crockpot Mexican street corn dip recipe for your next party and let us know what you think by rating, commenting, and sharing below!
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Easy Mexican Street Corn Dip (Crockpot Recipe)
Equipment
- Slow cooker 4 quart
Ingredients
- 8 ounces cream cheese
- ¾ cup plain Greek yogurt
- ¾ cup shredded Mexican blend cheese
- ¾ cup crumbled cotija cheese plus extra for garnish (optional)
- 30 ounces canned corn drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- 2 medium limes juiced
- Tajin optional garnish
- Fresh cilantro optional garnish
- Tortilla chips for serving
Instructions
- Add all the ingredients – cream cheese, Greek yogurt, Mexican cheese, cotija,corn, chili powder, garlic, salt, and lime juice – to a slow cooker or crock pot. Cover and cook on LOW for 1 hour until melty.
- Stir well to combine, then cover and continue cooking on LOW for 1 hour until warmed through.
- Serve immediately with tortilla chips, either right out of the crockpot or transfer to a large bowl. Optionally garnish with Tajin, crumbled cotija, and fresh cilantro.
Notes
Nutrition
If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.
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