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This Crockpot Corn Dip is one of my all-time favorite dips to make, especially when I need something that’s easy, comforting, and guaranteed to disappear fast. Warm, creamy, and cheesy, it’s a true festival of flavors. I love making it for game day or as a Cinco de Mayo treat!
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Pin ItEasy Crockpot Corn Dip Recipe
Seasoned with an array of spices, this divinely delicious dip is a mix of frozen corn, cheese, chiles, and mayo with a spritz of lime juice. Brimming with Mexican flavors, this dip is perfect for any party! Just like my Mexican street corn dip, but this version cooks in the crockpot, so it’s a set-it-and-forget-it dip that lets me tend to other things while the crockpot works its magic.
Tips for Beginners
- Save time. Add an envelope of taco seasoning in place of the garlic powder, onion powder, salt, cumin, paprika, and cayenne.
- Make a Rotel dip. Add a can of diced tomatoes for a take on Rotel queso dip.
- Add more cheese. Sprinkle with Parmesan or cotija cheese before serving for more depth of flavor.
- Make the flavors pop. Squeeze fresh lime juice over the top just before serving to make the flavors pop.
Crockpot Corn Dip Recipe
Equipment
- Crockpot
Ingredients
- 16 oz. frozen fire roasted corn 1 bag
- 16 oz. frozen white corn 1 bag
- 4 oz. green chiles 1 can
- 1 jalapeño pepper minced
- ¼ cup minced red onion
- 6 oz. cream cheese ¾ standard package
- ½ cup mayonnaise
- 2 cups shredded Monterey jack cheese
- 1 tbsp fresh lime juice from ½ lime
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp sea salt
- ½ tsp ground cumin
- ½ tsp ground smoked paprika
- ½ tsp ground cayenne pepper optional
- fresh cilantro for garnish
- 12 oz. tortilla chips for serving (1 bag)
Video
Instructions
- Place all of the ingredients (except the cilantro and chips) in a crockpot and mix well.16 oz. frozen fire roasted corn, 16 oz. frozen white corn, 4 oz. green chiles, 1 jalapeño pepper, ¼ cup minced red onion, 6 oz. cream cheese, ½ cup mayonnaise, 2 cups shredded Monterey jack cheese, 1 tbsp fresh lime juice, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp sea salt, ½ tsp ground cumin, ½ tsp ground smoked paprika, ½ tsp ground cayenne pepper
- Cover and cook on low heat for 4 hours or high for 2 hours, stirring occasionally.
- Garnish with cilantro and serve with tortilla chips.fresh cilantro, 12 oz. tortilla chips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Corn Dip Step by Step
Gather your ingredients.
Combine everything in the crockpot: Place 16 oz. frozen fire-roasted corn, 16 oz. frozen white corn, 4 oz. green chiles, 1 jalapeño pepper, ¼ cup minced red onion, 6 oz. cream cheese, ½ cup mayonnaise, 2 cups shredded Monterey jack cheese, 1 tbsp fresh lime juice, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp sea salt, ½ tsp ground cumin, ½ tsp ground smoked paprika, and ½ tsp ground cayenne pepper into the crockpot and stir to combine.
Cook: Place the cover on and cook on low heat for 4 hours or high for 2 hours, stirring occasionally.
Serve: Garnish with cilantro and serve with tortilla chips.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over the stove or back in the crockpot until warmed and gooey again.
Serving Suggestions
I love this dip because I can serve it with crackers, chips, or even bread. My go-tos for this dip include homemade tortilla chips with garlic Parmesan, these Mexican-flavored spice cheese crackers, or savory bacon wrapped crackers.
This recipe is so addictive! You may even be tempted to ditch the dippers scoop this dip with a spoon, I won’t tell!
Very good. Doubled for a party & everyone loved it!