Slow Cooker Mexican Street Corn Dip

Behind This Mexican Street Corn Dip Recipe

If you’ve spent any time on my blog, you likely know by now that I am a big fan of Mexican street corn (aka elotes). I add my Street Corn Salad to anything and everything I possibly can and have even made dishes like Elote Pasta Salad and Street Corn Chicken Rice Bowls.

This Mexican street corn dip takes those classic elote flavors and turns them into an easy dump-and-go crockpot recipe that’s phenomenally delicious, super creamy, and cheesy. There’s TONS of flavor and texture, from the sweet, crunchy corn, to the cream cheese base and melty cheeses, from the hot sauce and Tajin seasoning, to the green onions and cilantro.

It’s perfect served on tortilla chips, and the slow cooker method makes it great for sharing. I’ve made this on football game days, Cinco de Mayo, and Taco Tuesday throughout the year, but it’s extra good at summertime gatherings when sweet corn is at its peak!

Tips from My Kitchen

• Use fresh corn. Crisp, sweet corn is the key to this dip. Fresh off the cob is the best option. You can even grill it for some added flavor. Frozen corn is the next best thing.
• Chicken is optional. This slow cooker Mexican street corn dip can be made with or without chicken. I often add chicken to turn it into a heartier, more filling dip that can even double as lunch. But that’s definitely optional!
• Adjust the heat level. This dip is packed with flavor and a mild kick of heat. You can reduce the amount of heat by using a milder hot sauce or omitting it completely, or skipping the jalapeño. For more heat, use more hot sauce (or a spicier one), keep the seeds in the jalapeños, and add more chili powder or some red pepper flakes.
• Cook on low heat. As tempting as it may be to crank the slow cooker up to “high” and dive into this dip sooner, I highly recommend cooking it on low. High heat can “break” the dairy and give it an unwanted texture.
• Taste test & adjust. Once everything has been slow-cooked and the remaining ingredients added, I always like to give this dip a taste. Sometimes it needs a bit more Tajin or some salt.
• Finish with toppings. The toppings are just as important as the ingredients that get slow-cooked! We finish this Mexican street corn dip off with the exact toppings you’d typically find on street corn, including Cotija cheese, cilantro, and a drizzle of hot sauce.

Ingredients You’ll Need & Why

The ingredients used in this savory dip are similar to those used to make classic elotes, with the addition of some extra dairy for the creamy, cheesy texture. The exact measurements of each ingredient can be found in the recipe card at the end of the post.

• Corn – Fresh corn works best, but frozen and defrosted is the next best option. If you can spend the extra time pan grilling the corn, it will add even more flavor.
• Chicken – Optionally, you can add two chicken breasts to this recipe if you’d like to add protein and make it a chicken-corn dip.
• Cream cheese – Provides the creamy base to this dip. I recommend using blocks of cream cheese, not the type in the container.
• Sour cream – Adds tanginess and a smooth, dippable texture.
• Tajin – Tajin is a brand of Mexican seasoning made with dried chili peppers, lime, and sea salt. If you buy elotes on the street in Mexico, it’s typically sprinkled on top, so it’s a must to get that authentic flavor in this dip.
• Hot sauce – Use your favorite hot sauce to add a kick of heat. I used Valentina.
• Grated cheese – Colby Jack and pepper jack were my selections. You can choose whichever cheese you like, just be sure it’s a melting cheese, like cheddar, Monterey, etc.
• Cojita cheese – Cojita cheese is a crumbly Mexican cheese that has a texture similar to grated parmesan. If you can’t find it, feta will also work.
• Jalapeños – Diced jalapeño peppers add more heat and spice (remove seeds/membranes for less heat).
• Green onion & cilantro – Adds the perfect aromatics and fresh herbiness for this dip.
• Garlic powder – You can use fresh garlic instead, but I prefer garlic powder to add garlic flavor.
• Lime zest and juice – Fresh lime juice and zest add acidity and brighten the creamy dip.

What To Serve With Mexican Street Corn Dip

Tortilla chips are the obvious dipper for this recipe. But cracker and crispy veggies, like carrots, bell pepper slices, celery, and cucumber rounds, are also great options. I like to offer a variety and let people choose.

I usually serve this dip as part of a game day gathering or other party with other finger foods, like cheddar bacon crackers, Philly cheesesteak sliders, and honey buffalo chicken tenders.

How to Store and Reheat

Store leftover Mexican street corn dip in an airtight container and keep it in the fridge for up to 4 days. To reheat portions, you can simply microwave it for about one minute. To reheat the entire quantity of dip, place it into an oven-safe baking dish at 350 degrees until warmed through.

I don’t recommend freezing this dip since dairy doesn’t come back to life well when freezing and reheating.

Looking for More Hot Party Dip Recipes?

• Cheesy Refried Bean Dip
• Tomato Burrata Dip
• Baked Caramelized Onion Dip
• Queso Spinach Dip
• Bacon Jalapeno Popper Dip
• Spicy Italian Sausage Dip