This Crock Pot Street Corn Dip is the ultimate party appetizer, combining sweet corn, melty pepper jack cheese, cream cheese, and bold Mexican-inspired flavors into one irresistibly creamy dip.
With just 10 minutes of prep and your slow cooker doing the rest, it’s an easy crowd-pleasing recipe that’s perfect for game day, potlucks, taco night, or any gathering where you want an empty dip bowl by the end.
Why This Recipe is a Winner!
- Incredibly easy to make with just 10 minutes of prep.
- The slow cooker does all the work, making it perfect for entertaining.
- Inspired by Mexican street corn (elote) with Cotija, lime, cilantro, and smoky spices.
- Perfect for game day, potlucks, BBQs, and holiday parties.
- Stays warm in the Crock Pot so guests can snack whenever they’re ready.
Prep Time:
10 minutes
Cook Time:
2 hours
Yield:
Serves 10
Ingredients You’ll Need
- 5 cups frozen corn
- 8 oz cream cheese
- 2 cups shredded pepper jack cheese
- ½ cup sour cream
- ⅓ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- Toppings
- 1 cup Cotija cheese, crumbled
- chopped cilantro
- smoked paprika
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
Step by Step Instructions
STEP 1:
I sprayed the inside of my slow cooker well with cooking spray and poured in frozen corn, cream cheese, shredded pepper jack and sour cream.
STEP 2:
I added diced red onions, chopped cilantro, lime juice, salt, pepper, garlic powder and smoked paprika.
STEP 3:
I placed the lid on the Crock Pot and cooked the ingredients on LOW for 2 hours, stirring occasionally throughout.
STEP 4:
Before serving, I stirred well one last time.
Then I topped the dip with crumbled Cotija cheese, chopped cilantro and smoked paprika.
Every warm, creamy bite is packed with sweet corn, gooey melted cheese, smoky spices, and bright lime for the perfect balance of rich and fresh flavors.
Scooped up with a crunchy tortilla chip and topped with salty Cotija and fresh cilantro, it’s the kind of irresistible appetizer that keeps everyone coming back for “just one more bite.”
If you are looking for the perfect hot dip recipe for your next gathering, then you need try this Crock Pot Street Corn Dip!
FREQUENTLY ASKED QUESTIONS
Can I use canned corn instead of frozen corn?
- Yes! Just be sure to drain the canned corn well before adding it to the slow cooker to prevent the dip from becoming watery.
Can I use fresh corn?
- Absolutely. Fresh corn cut from the cob works wonderfully, especially during summer when sweet corn is in season.
Can I double the recipe?
- Yes, as long as your slow cooker is large enough. You may need to add an extra 30–60 minutes of cooking time and stir occasionally to ensure everything melts evenly.
Why do I need to stir the dip while it cooks?
- Stirring every 30–45 minutes helps the cream cheese melt evenly and prevents the cheese from sticking to the sides of the slow cooker.
Crock Pot Street Corn Dip
This Crock Pot Street Corn Dip is the ultimate party appetizer, combining sweet corn, melty pepper jack cheese, cream cheese, and bold Mexican-inspired flavors into one irresistibly creamy dip.
With just 10 minutes of prep and your slow cooker doing the rest, it's an easy crowd-pleasing recipe that's perfect for game day, potlucks, taco night, or any gathering where you want an empty dip bowl by the end.
Ingredients
- 5 cups frozen corn
- 8 oz cream cheese
- 2 cups shredded pepper jack cheese
- ½ cup sour cream
- ⅓ cup red onion, diced
- ¼ cup fresh cilantro, chopped
- 2 tablespoons lime juice
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
Toppings
- 1 cup Cotija cheese, crumbled
- chopped cilantro
- smoked paprika
Instructions
- Spray the inside of your slow cooker well with cooking spray.
- Add the corn, cream cheese, shredded pepper jack, sour cream, red onion and cilantro to the slow cooker.
- Also add the lime juice, salt, pepper, garlic powder and smoked paprika to the pot.
- Place the lid on the slow cooker and cook the dip on LOW for 2-3 hours until it's bubbling hot, stirring occasionally throughout.
- Just before serving top the dip with crumbled Cotija, chopped cilantro and smoked paprika.
- Enjoy!
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 510Total Fat: 35gSaturated Fat: 20gUnsaturated Fat: 15gCholesterol: 99mgSodium: 833mgCarbohydrates: 32gFiber: 4gSugar: 8gProtein: 24g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!