Slow Cooker Street Corn Dip

This slow cooker Mexican Street Corn Dip brings together the irresistible flavors of classic elote in a creamy cheesy crowd-pleasing appetizer. Sweet corn and savory spices get a long gentle simmer that transforms simple ingredients into a dip so rich and scoopable you will want to share it at every party. Just set your slow cooker and let those incredible flavors meld together while you handle the rest of your party prep.

I made this on a busy Taco Tuesday with friends and everyone hovered over the slow cooker waiting for chip after chip You will want to scrape the bowl clean

Ingredients

• Sweet corn: look for vibrant yellow kernels either fresh or frozen off the cob for best texture and true corn flavor
• Chicken breasts: optional adds protein for a hearty dip use fresh boneless skinless and trim any excess fat
• Cream cheese: use full fat for extra creaminess cube it first so it melts smoothly
• Jalapeno: select one with firm shiny skin for bright heat remove seeds for mild flavor or keep them in for more kick
• Sour cream: use thick and tangy sour cream to add silky richness
• Garlic powder: pick a fresh jar for the best bold aroma
• Tajin: brings a punchy citrus spice look for this in the international aisle for the classic tang
• Shredded cheese: choose a mix of melters like pepper jack colby jack or monterey jack for the creamiest pull
• Chili powder: deepens the classic street corn flavor choose a mild or spicy blend based on your guests
• Green onions: go for firm bright stalks for the freshest bite
• Cilantro: pick leaves that are bright green and not wilted for that zippy herbal note
• Lime: grate fresh zest first then juice for the brightest citrus taste
• Cojita cheese: look for crumbly aged cojita if you can find it as this adds a salty tangy finish
• Hot sauce: choose your favorite smoky or tangy brand and adjust the heat to your crowd

Step by Step Instructions

Add to Slow Cooker:

Combine chicken if using corn cubes of cream cheese sour cream diced jalapenos garlic powder and Tajin in your slow cooker Make sure cream cheese is spread evenly so it melts consistently I always keep the heat on low to avoid breaking or curdling the dairy

Cook Low and Slow:

Set the slow cooker on low for five to six hours This slow gentle heat is essential for preventing the dairy from curdling and letting all those flavors blend

Mix and Melt:

Once everything is hot and bubbly mix the ingredients thoroughly until the dip is very smooth Shred the chicken if you used it Stir in most of the shredded cheese saving a little for the topping then add the lime juice and zest and chili powder Taste and adjust seasonings as needed

Final Melt:

Scatter the reserved cheese over the top cover and let it heat on low for another twenty to thirty minutes This ensures lovely layers of gooey cheese throughout

Add Toppings and Serve:

Just before serving generously sprinkle on the toppings Cojita cheese chopped scallions cilantro fresh lime zest and a splash of hot sauce Hand out plenty of tortilla chips and dig in while it is piping hot

Pin

Every time I zest fresh lime over the dip it reminds me of street vendors in Mexico City where the sense of vibrancy reached all my senses My favorite part is the crumbled cojita on top the salty finish makes everyone go back for just one more bite

Storage Tips

Transfer leftover dip to a tight lidded container and keep it in the refrigerator for up to three days When reheating add a splash of milk and warm slowly on the stove or in the microwave to maintain a creamy texture The thick creamy base holds up well and can even be spooned onto leftover tacos or rice bowls for an easy next day meal

Ingredient Substitutions

If you cannot find fresh cojita cheese crumble feta is a great alternative For vegetarian guests just skip the chicken entirely Swap out jalapenos for canned green chilies if you want a milder version You can try Greek yogurt in place of sour cream for a lighter but still creamy result Use whatever melting cheese blend you love

Serving Suggestions

Pile up a platter with crunchy tortilla chips and watch everyone dive in For a fresh twist serve with crisp vegetable sticks like sliced peppers or celery This dip also works as a zesty filling for burritos or atop burgers for a game day riff

Pin

Mexican Street Corn Roots

This dip pays tribute to the beloved elote found at street stands across Mexico Traditional elote is grilled corn on the cob slathered in mayo cheese lime and spices This slow cooker version lets you enjoy all that iconic flavor with the ease of party style scooping From Cinco de Mayo to backyard barbecues it is a guaranteed hit

Recipe FAQs

→ Can I make this dip ahead of time?

Yes—prepare the dip in advance and keep it warm in the slow cooker. Add toppings just before serving for best texture and flavor.

→ What type of cheese works best for this dish?

Pepper jack, colby jack, and Monterey are all great options. Choose your favorite or mix for extra depth.

→ How spicy is this dish?

The heat level depends on the amount of jalapeno, Tajin, and chili powder. Adjust to taste for your preferred spice.

→ Is there a way to make it vegetarian?

Absolutely! Simply omit the chicken breast and follow the remaining steps as outlined for a vegetable-based version.

→ Can leftovers be reheated?

Yes—cover and refrigerate leftovers, then gently reheat in the microwave or a low-heat oven, stirring occasionally.

→ What should I serve with this dip?

Tortilla chips are the go-to, but toasted bread slices or fresh veggie sticks also pair deliciously with the creamy dip.