Slow Cooker Mexican Grilled Corn Dip Recipe

Name: Slow Cooker Mexican Grilled Corn Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ears Corn; 2 cans (15 Oz. Size) Corn, Drained; 1/4 cups Mayonnaise; 1/4 cups Sour Cream; 2 Small Limes, Juiced; 2 Tablespoons Hot Sauce; 1- 1/4 cup Shredded Monterey Jack Cheese; 1 Tablespoon Minced Garlic; Salt And Pepper, to taste; 8 ounces, weight Cream Cheese, Cubed; Crumbled Cotija Cheese And Chopped Fresh Cilantro, For Topping (optional); Tortilla Chips For Serving

Servings: persons

6 ears Corn
2 cans (15 Oz. Size) Corn, Drained
1/4 cups Mayonnaise
1/4 cups Sour Cream
2 Small Limes, Juiced
2 Tablespoons Hot Sauce
1- 1/4 cup Shredded Monterey Jack Cheese
1 Tablespoon Minced Garlic
Salt And Pepper, to taste
8 ounces, weight Cream Cheese, Cubed
Crumbled Cotija Cheese And Chopped Fresh Cilantro, For Topping (optional)
Tortilla Chips For Serving

1
Remove husks from corn ears.
2
Grill corn directly over high heat on a grill, rotating until all sides are well charred.
3
Cool until easy to handle.
4
Use a sharp knife to slice corn kernels off ears; transfer corn kernels to a slow cooker along with canned corn, mayonnaise, sour cream, lime juice, hot sauce, Monterey jack cheese, garlic, and salt and pepper to taste.
5
Stir to combine.
6
Top mixture with cubed cream cheese.
7
Cover and cook on low heat 2 hours.
8
Stir to incorporate the cream cheese, then cook on high heat 10 to 15 minutes until warmed through.
9
Transfer dip to a serving bowl.
10
Top with more salt and pepper, as well as crumbled Cotija cheese and chopped fresh cilantro, if desired.
11
Serve warm or at room temperature with tortilla chips.

728

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 ears Corn, 2 cans (15 Oz. Size) Corn, Drained, 1/4 cups Mayonnaise, 1/4 cups Sour Cream, and more.

Yes, Slow Cooker Mexican Grilled Corn Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Slow Cooker Mexican Grilled Corn Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions