Full of juicy corn in every bite, Mexican Street Corn Dip is bursting with flavor. Slightly sweet and savory, this dip is deliciously cheesy with a nice smoky kick. This easy appetizer is full of all the classic flavors of Mexican street corn just with way less work!
Cooking this dip low and slow lets all the flavors come together perfectly for a creamy and velvety dish. Mexican Street Corn Dip or as Dallin likes to call it, "yummy yummy, nacho dippy dip dip, for a chippy chip chip" is great for potluck parties and game days like the Super Bowl.
If hosting the Super Bowl or any other kind of gathering don't forget to check out these other crowd pleaser recipes, Honey Garlic Meatballs, easy Buffalo Chicken Dip, hot Ham and Cheese Sliders, or Poor Man's Burnt Ends.
Indulgent Mexican Street Corn Dip is perfect for sharing with friends and family! Adjust the amounts of the recipe to easily half for a smaller dish or double if preparing for a really large crowd. Here is all you'll need:
- Cream Cheese
- Pepper Jack Cheese
- Sour Cream
- Pickeled Jalapeños
- Tajin Seasoning
- Canned Mexican Corn
(Scroll down to the recipe card for exact measurements and full printable instructions.)
🥣 Step-by-Step Instructions
Firstly, for even easier cleanup later try lining your slow cooker with a liner before you get started on your Mexican Street Corn Dip. Afterwards drain the cans of corn thoroughly and then add to the slow cooker.
Prepare your cilantro by first washing and then removing the stems. Afterwards chop the cilantro and add to the slow cooker.
Then in a blender or food processor, puree your canned jalapeños. Just be sure NOT to drain your jalapeños before blending. Blend jalapeños with juice and all.
Afterwards add the jalapeño puree to the slow cooker. Control the amount of heat in your Mexican Street Corn Dip with how much jalapeño you do or don't choose to add.
Add cream cheese, pepper jack cheese, sour cream, and Tajin to the slow cooker. Then place lid on the slow cooker and allow to cook on low for two and a half hours. Stir dip once half way through the cook time to bring everything together.
Then allow your Mexican Street Corn Dip to finish cooking. Once done give your dip one more good stir.
Lastly, garnish your Mexican Street Corn Dip with a sprinkle of Tajin seasoning. Then add a small handful of fresh cilantro and crumble Cotija cheese over the top and enjoy!
💭 Top Tips
If having a hard time finding Southwestern corn (sometimes also called Mexicorn or Fiesta corn) you can substitute it for cans of regular corn. If wanted try adding in a little freshly diced onion, red and green peppers.
You can also use frozen southwestern-style corn if you prefer instead of canned variety. Just be sure to allow the corn time to thaw and drain off any excess water to keep your Mexican Street Corn Dip from getting too watery.
👩🏻🍳 Make it Your Own
For a nice touch of freshness try adding a tablespoon or two of lime juice and zest to the dip before giving it one final stir and garnishing. The acidity in the lime will help provide a nice balance to the creaminess in the different cheeses.
Add cooked and shredded chicken, crumbled bacon or chorizo to your Mexican Street Corn Dip to round it out and make it more of main dish for serving on busy weeknights or lazy weekends.
If not a fan of heat you can control the amount of spice in your dish with how much jalapeño you do or do not choose to add.
🍽 How to Serve
When ready to enjoy your dip be sure to set your slow cooker to warm. This will help keep your dip hot while serving but not continue to cook the peppers and onions.
Serve your Mexican Street Corn Dip with crispy tortilla chips, crunchy veggie sticks, on top of grilled chicken, in tacos, or alongside any of your favorite Mexican dishes.
And in the unlikely chance you have leftover Mexican Street Corn Dip you can store it in the fridge for 3-4 days in an airtight container.
Can you use frozen corn instead of canned corn?
You can definitely use frozen southwestern-style corn if you prefer. Just be sure to allow the corn time to thaw and then drain off any excess water to keep your dip from getting too watery.
- 2 cans southwest corn, drained
- ½ a bunch of cilantro
- 2 blocks cream cheese (16 ounces)
- 8 ounces pepper jack cheese
- ¼ cup sour cream
- 1 tablespoon Tajin
- 1 can pickled jalapeños
- cotija or feta cheese (optional)
- Drain the corn and add to a slow cooker.
- Prepare cilantro by washing and removing the stems. Chop cilantro and add to slow cooker.
- In a blender or food processor, chop your canned jalapeños. Do NOT drain cans before blending, chop with juice and all. Add jalapeños to the slow cooker.
- Add cream cheese, pepper jack cheese, sour cream, and Tajin to the slow cooker.
- Place lid on the slow cooker and allow to cook on low for two and a half hours.
- Stir dip about half way through the cook time to bring everything together.
- Stir dip one more time and sprinkle with a little extra Tajin, cilantro and a crumbled cotija or feta cheese and enjoy!
Don't miss other helpful tips, recipe variations and storage information found in the full article above.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 82Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 250mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 4g
Nutritional information provided is an automatic calculation and can vary based on the exact products used and any changes made to the recipe. If these calculations are important to you, I recommend calculating them for yourself.