If you’re looking for the ultimate party dip that disappears in minutes, this Crockpot Mexican Street Corn Dip is exactly what you need. Creamy, cheesy, and loaded with sweet corn, this slow cooker dip has all the bold flavors of authentic elote—tangy lime, smoky chili powder, salty cotija cheese, and fresh cilantro—without any of the work. Just toss everything into your crockpot, let it melt together for 2-3 hours, and serve it warm with tortilla chips for an appetizer that’s always the star of the show.
This version is perfect for game day, potlucks, taco night, or any gathering where you want to set it and forget it while still impressing everyone with restaurant-quality flavor. The dip stays warm and creamy in the slow cooker, so it’s ready whenever your guests are.
Complete Ingredient List (Serves 10-12)
This version is easy to scale up for larger crowds.
For the Dip
- 4 cups frozen corn (or 4 11-ounce cans corn, drained)
- 8 ounces cream cheese, cubed or softened
- 1 cup shredded pepper jack or Mexican blend cheese
- ⅓-¾ cup sour cream
- ½ cup mayonnaise
- 1 4-ounce can diced green chiles
- 3 tablespoons finely diced red onion
- ¼ cup fresh cilantro, chopped (plus extra for garnish)
- 2 tablespoons fresh lime juice (about 1 lime)
- 1 tablespoon Tajín seasoning
- 1-2 teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
For Topping
- ½-¾ cup crumbled cotija or queso fresco cheese
- Extra Tajín for sprinkling
- Fresh cilantro, chopped
- Lime wedges
- Tortilla chips or Fritos Scoops for serving
Step-By-Step Instructions
Prep time: 10 minutes
Cook time: 2-3 hours
Total time: About 2-3 hours 10 minutes
Servings: 10-12
Prep the Crockpot
Lightly grease the inside of your slow cooker with cooking spray or a bit of oil to make cleanup easier.
Combine Ingredients
Add the frozen corn, diced green chiles, cubed cream cheese, shredded pepper jack cheese, sour cream, mayonnaise, diced red onion, cilantro, lime juice, Tajín, chili powder, garlic powder, cumin, salt, and black pepper to the greased slow cooker. You don’t need to stir everything together perfectly yet—the cream cheese can stay on the bottom and will melt as it cooks.
Slow Cook
Cover the slow cooker and cook on LOW for 2-3 hours, stirring once or twice during cooking. If you’re in a hurry, you can cook on HIGH for 1-2 hours instead. The dip is ready when the cream cheese has completely melted and everything can be easily stirred together into a smooth, creamy consistency.
Stir and Keep Warm
Once the cooking time is finished, stir everything together really well until smooth and creamy. Set the slow cooker to WARM to keep the dip at the perfect temperature for serving.
Add Toppings and Serve
Top the dip with crumbled cotija or queso fresco cheese, additional fresh cilantro, and a generous sprinkle of Tajín. Serve warm directly from the crockpot with tortilla chips, Fritos Scoops, or corn chips for dipping.
Tips for the Best Mexican Street Corn Dip
For extra smoky flavor, char the corn in a hot skillet with a drizzle of oil before adding it to the crockpot. If the dip gets too thick as it sits, stir in a splash of milk or cream to loosen it to the right consistency. Make sure to drain canned corn thoroughly to prevent a watery dip. For more heat, leave the seeds in the green chiles or add diced fresh jalapeños. Store leftovers in an airtight container in the fridge for up to 4 days; reheat in the microwave or on the stovetop, adding a splash of milk if needed.
Variations and Customizations
Add 2 cups of shredded cooked chicken for a heartier, protein-packed dip that can double as a meal. Swap Greek yogurt for some of the sour cream for a lighter version. Use a combination of cotija, cheddar, and Monterey Jack cheeses for extra cheesy goodness. For a vegetarian option, skip the meat and add black beans or pinto beans for extra fiber and protein. Top with sliced green onions, hot sauce, or extra lime zest for additional flavor.
Nutrition Snapshot (Per Serving)
This dip is rich in protein from the cheese and healthy fats from the cream cheese and mayonnaise. The corn adds fiber and natural sweetness, while the lime juice provides vitamin C. You can lighten it by using reduced-fat cream cheese and sour cream, or by using Greek yogurt in place of some of the dairy.
Why This Works So Well for TikTok and Pinterest
The Crockpot Mexican Street Corn Dip is incredibly photogenic: the creamy, golden dip topped with white crumbled cotija cheese, bright green cilantro, and red Tajín makes it pop on camera. The hands-off crockpot method is perfect for short-form video showing the easy dump-and-stir process, and the “everyone loves this” hook resonates with party hosts and busy cooks. For Pinterest, focus on overhead shots of the finished dip in the crockpot surrounded by colorful tortilla chips, with close-ups of the creamy texture and melty cheese. Keep the background simple so the vibrant colors stand out.
Serve this dip at your next gathering with plenty of chips and watch it disappear. Once you try it, you’ll understand why this easy, flavorful appetizer has become such a favorite for parties, game days, and casual get-togethers.
