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Creamy Slow Cooker Elote Corn Dip

slow cooker elote corn dip - featured image

A creamy, cheesy slow cooker dip inspired by Mexican street corn, perfect for summer parties and easy to prepare with simple ingredients.

Ingredients

Scale
  • 4 cups frozen corn kernels (600 g)
  • 8 oz cream cheese, softened (225 g)
  • 1 cup small-curd cottage cheese (240 ml)
  • 1/2 cup mayo (120 ml)
  • 2 tablespoons fresh lime juice
  • 1/2 cup grated Cotija cheese (60 g)
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 cup fresh cilantro, chopped (15 g) – optional
  • 2 green onions, thinly sliced
  • Salt and pepper to taste

Instructions

  1. In a medium bowl, combine the softened cream cheese and small-curd cottage cheese. Use a hand blender or mixer to blend until smooth and creamy (about 3-4 minutes).
  2. Stir in the mayo, fresh lime juice, chili powder, garlic powder, salt, and pepper until evenly incorporated. Set aside.
  3. Pour the frozen corn kernels into the slow cooker insert. Spread the cheese mixture evenly over the corn.
  4. Cover and cook on low for 1 hour and 45 minutes to 2 hours. Stir gently every 30 minutes to combine layers and help cheese melt evenly.
  5. Once creamy and bubbling, stir in the grated Cotija cheese, chopped cilantro, and sliced green onions. Taste and adjust seasoning as needed.
  6. Serve warm in a bowl or keep warm in the slow cooker. Enjoy with tortilla chips, sliced veggies, or warm pita bread.

Notes

If your slow cooker runs hot, check the dip after 90 minutes to avoid overcooking. Stir every 20-30 minutes to prevent sticking. For extra smoky flavor, add smoked paprika or chipotle chili powder. Use Greek yogurt instead of mayo for a lighter dip. Substitute Cotija with feta if unavailable. Leftovers keep up to 3 days refrigerated; reheat gently with a splash of milk or cream.

Nutrition

Keywords: slow cooker dip, elote dip, corn dip, creamy dip, summer party recipe, Mexican street corn, easy appetizer