Cheesy Mexican Corn Crockpot Dip Recipe

Sweet corn with melty cheese, lime and chili are the perfect recipe for a night at home or to make any party even better.  The best part is that it takes almost zero effort since you just dump everything into the crockpot and let it do its work. Grab the tortilla chips and dip away!  

Now let’s get right to the good stuff…

how to make mexican corn crockpot dip

INGREDIENTS:

Gather your ingredients and get ready to make this amazing dip, good enough to eat as a meal. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

• 8oz package cream cheese-softened
• ½ cup sour cream
• 2 tsp garlic powder
• 8 oz Colby Jack cheese chunked
• 8 oz Pepper Jack cheese chunked
• 2 10 oz bags frozen corn
• Lime
• Bunch cilantro
• 4 oz can chilis
• 1 Tbsp chili lime seasoning
• Optional: Cotija cheese and dice jalapeno peppers
• Salt to taste

ingredient information:

• Frozen corn: We love the sweet flavor of frozen corn. You can also replace this in a 1:1 ration with canned corn (drained) or corn cut right from the cob if it’s in season.
• Cream cheese: We prefer using Philadelphia brand cream cheese for this dip, though any brand will work. If you haven’t had a chance to leave it out to soften, just pop it in the microwave for about 20 to 30 seconds.
• Sour cream: Our favorite brand of sour cream is Daisy for both the flavor and texture. You should use your favorite. This can also be swapped out for Greek yogurt.
• Cilantro: This herb can be controversial. Did you know that we each have a gene that makes us either love it or hate it? I personally love cilantro, but if you on are the other side of the gene pool, feel free to leave it out.
• Colby Jack cheese: If you buy a block of Colby Jack cheese, take a minute to chunk it up before adding it to the crockpot. You can save yourself a smidge of effort by purchasing already cubed cheese. This cheese has a mellow and slightly nutty flavor that melts easily, making it perfect for this dip.
• Pepper Jack cheese: This cheese combines creamy Monterey Jack with peppers for a slightly spicy flavor. It melts easily too, which makes it perfect for this dip. If you prefer, trade out this cheese for more Colby Jack instead.
• Chili lime seasoning: We used the chili lime seasoning from Trader Joe’s. However, I found it to be heavy on the chili and not enough lime. So, choose your favorite or use tajin spice instead.
• Canned chilis: This is an ingredient often used in Mexican cuisine. We always include it in our enchilada filling. They are not very spicy and just add a bit of flavor. You can choose to leave these out of this recipe if you choose.

instructions:

Stick around to the end, and I’ll tell you how to customize it to your liking.

1. Cube the Colby Jack cheese and Pepper Jack cheese and also place it in the crockpot.
2. Chop the bunch of cilantro and add it to the crockpot.
3. Add the cream cheese, sour cream, corn, garlic powder and chili lime seasoning to the crockpot.
4. Turn to low and cook 3 to 4 hours, stirring occasionally throughout the cook time.
5. When finished, all of the cheese will be fully melted and the ingredients well incorporated.
6. Squeeze on juice of one lime and mix. Season with salt to taste.
7. Optional: Garnish with Cotija cheese and/or diced jalapenos.

my recipe tips

• Cheese options: We chose to use Colby Jack cheese in this recipe for it’s mild flavor and meltiness (is that a word?). Other cheeses that would also work include Provolone, Monterey Jack, Fontina, Havarti, Cheddar, Velveeta, Mozzarella or Gouda.
• High vs. Low: When using cream cheese in a crockpot dip, we always keep the heat on low to avoid curdling.
• Spice it up: We were happy with the chili lime flavors in this dip, but you can also add one more element…extra heat. The best way to do this is to add some hot sauce of your choice in an amount to your own taste for spice level and/or some chopped jalapeno peppers.
• What I wish I’d done differently: To really mimic the flavor of Mexican street corn, I wish that I’d garnished this dip with some Cotija cheese. It’s such an important part of the original dish. I also think it would be nice to squeeze some extra lime in the mix after it heats through for some brightness to the dish and elevate the flavors overall.

recipe video

🍽️ serving ideas

There are lots of things that you can dip into this delicious Mexican corn dip, but our favorite by far is simple tortilla chips. They should be sturdy enough to hold up to the dipping. Other things you can use for this dip are soft tortillas, crackers or crusty bread.

If you’re having a get together with lots of appetizers, this dip recipe is great alongside this layered taco dip or this fresh guacamole. Then there will be a little something for everyone.

equipment you’ll need

If you don’t already have one at home, this is the perfect time to grab yourself a crockpot. Believe me, they’re a lifesaver. Ours is on a constant rotation for family meals and party favs. For this recipe, we used a 3 quart size like THIS ONE. In all honesty, if you’re making this for a party I would double the recipe and use a 6 to 8 quart crockpot instead, like THIS ONE or THIS ONE.

recipe notes

• Tips: Check out my recipe tips above to help you get the best results for this super yummy dip.
• Storage: Keep leftovers (if you even have any) covered in plastic wrap or in an airtight container in the fridge for up to 4 to 5 days. I don’t recommend freezing this dip, as it may affect the texture.
• Dip prep: You can prepare this dip ahead of time and just warm it up in the crockpot when it’s time to serve.
• Reheat: You can use the microwave, air fryer or on the stovetop to reheat this dip for individual portions. My preference when reheating the batch is to place it back in the crockpot until warmed through and the cheese is melty. However, you can also use the stovetop or oven for this. If using the oven, feel free to add a bit more cheese to the top for a cheese pull. You will not want to reheat this dip more than once since the corn will begin to change in texture.