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Creamy corn dip topped with crumbled cotija, cilantro leaves, and a dusting of chili powder.

Slow Cooker Mexican Street Corn Dip

Slow cooker Mexican street corn dip mixes corn, cream cheese, cotija, mayo, lime and chili powder, then cooks on low for 2 hours. Serves 12 at 340 calories.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mexican
Calories: 340
Ingredients Method

Ingredients
  

  • 4 cups corn kernels fresh or frozen
  • 8 oz cream cheese softened
  • 1 cup cotija cheese crumbled
  • 1/2 cup mayonnaise
  • 1/4 cup fresh cilantro chopped
  • 3 cloves garlic minced
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • Salt and pepper to taste
  • Tortilla chips for serving

Method
 

  1. Place corn kernels, cream cheese, cotija cheese, mayonnaise, fresh cilantro, garlic, lime juice, chili powder, and cumin into a slow cooker and stir until evenly mixed.
  2. Cover and cook on low for 2 hours, stirring occasionally, until hot and creamy.
  3. Add salt and pepper to taste and stir to blend.
  4. Move to a serving bowl and offer with tortilla chips.
  5. If serving later, keep warm using the slow cooker’s warm setting.