Crockpot Mexican street corn dip recipe

If you have ever stood at a street cart eating crock pot Mexican street corn dip off a stick, you already know that feeling. That smoky, creamy, tangy bite that makes you want another one immediately.

Jump to:

• Why You Will Like This Recipe
• Ingredients You Need for This Crock Pot Mexican Street Corn Dip
• How to Make Crock Pot Mexican Street Corn Dip Step by Step
• Crock Pot Mexican Street Corn Dip
• Storage and Reheating
• Tips and Variations for Your Mexican Street Corn Dip
• Frequently Asked Questions About Crock Pot Mexican Street Corn Dip
• Recipes You May Like
• Let's Wrap This Up

I first made this dip for Alex's birthday last fall. He had been begging me for something different to snack on, and honestly, I was a little tired of the same old chip-and-salsa routine. So I thought, why not take everything I love about elote and turn it into a warm, scoopable dip?

It was gone in under 30 minutes. Sarah kept sneaking back to the bowl, and Donald said it was the best party dip I had ever made. That is saying something, because he is not usually the type to comment on snacks!

This is one of those recipes that looks like you worked really hard, but the slow cooker does almost everything. You toss it in, walk away, and come back to something that smells absolutely amazing. Plus, it feeds a crowd, which makes it perfect for game day, potlucks, or any time you want to impress people without spending hours in the kitchen.

If you love this kind of corn-based goodness, you will also want to check out this Mexican street corn elote recipe I posted a while back. It is the classic version and so worth trying!

Why You Will Like This Recipe

• So easy to make. You do the prep in about 15 minutes, then the slow cooker handles the rest.
• Feeds a big crowd. This makes about 25 servings, so it is perfect for parties.
• Warm and creamy. The cream cheese melts right into the corn and makes it feel indulgent without being heavy.
• Packed with real flavor. Cumin, garlic, lime juice, and queso fresco give it that true street corn taste.
• Not spicy by default. You can keep it mild or add heat. It works for kids and adults at the same table.
• Holds well on the warm setting. It stays perfect for hours, which is a lifesaver when you are hosting.

Ingredients You Need for This Crock Pot Mexican Street Corn Dip

Here is everything you will need. Nothing fancy, and most of it you can find at any grocery store.

• 4 cans (11 oz each) Mexicorn (also called Fiesta Corn, with red and green peppers)
• 1 block (8 oz) cream cheese
• ½ cup mayonnaise
• ¼ cup milk
• 1 cup diced red onion
• 1 jalapeño pepper, seeded and diced
• 2 teaspoons cumin
• 2 teaspoons garlic powder
• ½ teaspoon chili powder (plus more for topping)
• ½ teaspoon salt
• 1 block (12 oz) queso fresco, divided
• 1 lime (zest and juice)
• ¾ cup chopped cilantro

A few notes on ingredients:

Mexicorn is just canned corn with red and green bell peppers mixed in. If your store does not carry it, regular canned corn works just fine. You can also use 3 cans of 15 oz Fiesta Corn or about 4 bags of frozen southwestern-style corn. The total amount should be around 40 to 45 ounces.

Queso fresco is soft and melts beautifully into this dip. If you cannot find it, shredded Colby Jack is a great swap inside the dip. Then just top it with a little grated cotija or parmesan.

How to Make Crock Pot Mexican Street Corn Dip Step by Step

Get The Corn Ready

1. Open all the cans of Mexicorn and pour them into a colander.
2. Let the corn drain really well while you prep everything else. This step matters. Too much liquid in the crock pot can make the dip watery.

Build Your Dip Base

3. Add the cream cheese, mayonnaise, milk, red onion, jalapeño, cumin, garlic powder, chili powder, and salt directly into the crock pot.
4. Take about ¾ of the queso fresco and crumble or shred it into the pot as well. Set the remaining ¼ aside in the fridge for topping later.
5. Add the drained corn on top and give everything a gentle stir. Do not worry about the cream cheese sitting at the bottom. It will melt on its own. No need to force it.

Cook It Low And Slow

6. Set your crock pot to Low for 3 to 4 hours or High for 1 to 2 hours. Stir occasionally as it heats up.
7. Once the cream cheese has fully melted and everything stirs together easily, switch the crock pot to the Warm setting. This is important! If you leave it on Low or High too long, the onions and jalapeños get mushy and lose that little bit of texture.

Add The Finishing Touches

8. Just before serving, zest and juice the lime. Stir both the zest and juice into the dip.
9. Top with the reserved queso fresco, fresh cilantro, and a dusting of extra chili powder.
10. Serve warm with tortilla chips and watch it disappear.

A note on the lime: Do not skip it. I made this once without and it tasted flat. The lime juice cuts through all that creaminess and makes everything taste brighter. Also, add it at the very end. Adding it too early can cause the dip to separate.

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Storage and Reheating

If you somehow have leftovers (we rarely do!), here is what to do.

Store the dip in an airtight container in the fridge for up to 4 days. The flavors actually get even better the next day once everything has had time to sit together.

To reheat, just warm it gently on the stovetop over low heat, stirring occasionally. You can also pop it back in the slow cooker on the Warm setting. Add a small splash of milk if it seems too thick.

I would not recommend freezing this one. Cream cheese-based dips tend to separate and get grainy after thawing, and that is not what you want here.

Tips and Variations for Your Mexican Street Corn Dip

Want to make this recipe your own? Here are a few ideas I have tried.

• Make it spicy. Leave some jalapeño seeds in or add a pinch of cayenne pepper. The dip is mild by default, which is great for serving kids.
• Add bacon. Crumbled crispy bacon on top takes this to a whole new level. I did this for a Super Bowl party and people would not stop talking about it.
• Try it with different chips. Fritos, pita chips, and cucumber slices all work really well as dippers.
• Prep it ahead. You can mix everything together the night before and store it in the crock pot insert in the fridge. Just pull it out in the morning and start cooking. Easy!
• Keep it stovetop. If you do not have a slow cooker, you can make this on the stovetop over low heat and then transfer to a slow cooker to keep warm for serving.

Want to try another fun spin on this? My elote en vaso street corn in a cup is such a good individual serving version that Alex loves for after school snacks!

Frequently Asked Questions About Crock Pot Mexican Street Corn Dip

Can I make crock pot Mexican street corn dip ahead of time?

Yes, and honestly it makes your life so much easier when hosting. You can prep all the ingredients, add them to the crock pot insert, and keep it covered in the fridge overnight. The next day, just put the insert in the slow cooker and start it up. I do this the night before every party and it saves so much morning stress. Just wait to add the lime juice and cilantro until right before serving.

Can I use frozen corn instead of canned Mexicorn?

Absolutely. I have done this when I could not find Mexicorn at my store. Use about 4 bags (10 oz each) of frozen southwestern-style corn. You do not need to thaw it first, but make sure to pat out any excess moisture before adding it. The cook time stays the same.

How do I keep crock pot Mexican street corn dip warm for a party?

Once everything is melted and creamy, just switch the slow cooker to the Warm setting. It will hold beautifully for hours without overcooking. This is actually one of my favorite things about this recipe. You can make it early in the day and it is still perfect by the time guests arrive. Just give it a quick stir every now and then.

What can I serve with crock pot Mexican street corn dip besides tortilla chips?

So many things! We love it with Fritos, which hold up really well to a thick dip like this. Pita chips, sliced bell peppers, and cucumber rounds are all great too. Warm flour tortillas torn into pieces work wonderfully if you want something a little heartier. And if you are feeling fun, serve it in a bread bowl for a real crowd moment.

Recipes You May Like

If you loved this dip, here are a few more recipes I think you will want to try next:

• Easy Mexican Street Corn Dip — A quicker stovetop version when you need something fast and just as good.
• Cheesy Spinach and Artichoke Dip — Another creamy, warm dip that is perfect for any party spread.
• Gooey Cheddar Jalapeño Poppers — If you like a little heat with your appetizers, these are always a hit at our house.

Let's Wrap This Up

This crock pot Mexican street corn dip is one of those recipes I come back to again and again. It is simple, it feeds a crowd, and it tastes like something way more complicated than it actually is.

The slow cooker does all the work. You just drain some corn, toss everything in, and wait. That is it. A little lime juice at the end and a handful of fresh cilantro on top, and you have something people will be asking you about all night.

I hope you make this for your next gathering. And if you do, come back and let me know how it went! I love hearing from you.

Save this to Pinterest so you can find it again when you need a party dip that never lets you down.