This Crockpot Corn Dip is one of my favorite dips. Warm, creamy and cheesy, it’s festival of flavors! Such an easy game day appetizer or Cinco do Mayo treat!
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Corn Dip with Cream Cheese
Seasoned with an array of spices, this divinely delicious dip is a mix of frozen corn, cheese, chiles, mayo with a spritz of lime juice. Brimming with Mexican flavors this perfect for any party!
Looking for more Mexican inspired recipes? Why not also try my Air Fryer Chicken Taquitos and my Mexican Stuffed Zucchini Boats!
Why You’ll Love this Corn Dip Recipe:
- LOADED WITH FLAVORS: This dip is savory, sweet, spicy and cheesy!
- A CROWD PLEASER: This hearty dip will be a hit! Plus it’s gluten free and vegetarian. Be it for game day or Cinco de Mayo, it’s perfect for pleasing everyone.
- AN EASY APPETIZER: Just put all the ingredients in the slow cooker – done!
This dip really is foolproof, loaded with flavor and perfect to feed a hungry crowd!
How to Make Crockpot Corn Dip
You can jump to the recipe card for full ingredients & instructions!
- Place all your ingredients in the crockpot, mix well and cook on low.
- Garnish with the cilantro and serve.
Yes, this corn dip is naturally gluten free. Just make sure that you are serving it with 100% corn tortilla chips, as some brands of tortilla chips are not gluten free.
Yes! To make this recipe vegan, use a vegan cream cheese (like KiteHill), vegenaise, and vegan Monterey jack cheese (like Violife).
You can easily make this dip spicier by adding an extra jalapeño pepper. You could also replace the Monterey jack cheese with pepper jack cheese for even more spice!
Because this dip contains dairy ingredients, I do not recommend freezing it. Once it thaws, the texture will become grainy and unpleasant.
Serving Suggestions
You can serve this dip with crackers, chips, bread. You can use your favorite chip brands or try some homemade, here’s some recipes for dippers!
This recipe is so addictive! You may even be tempted to ditch the dippers scoop this dip with a spoon, I won’t tell…
Storage Instructions
Store leftover crockpot corn dip in an airtight container in the refrigerator for up to 3 days.
Corn Dip Variations
- Add a can of diced tomatoes for a take on Rotel queso dip!
- Sprinkle with Parmesan or cotija cheese before serving for some added depth of flavor.
- Squeeze fresh lime juice over the top just before serving to make the flavors pop.
- To save time, add an envelope of taco seasoning in place of the garlic powder, onion powder, salt, cumin, paprika, and cayenne.
Scale It Up!
Double all of the ingredients to make 12 servings rather than 6.
More Cheesy Dip Recipes We Love
- Herb Cream Cheese Dip
- Rotel Dip
- Philly Cheesesteak Dip
- Cheesy Refried Bean Dip
- Tequila Lime Flaming Cheese Dip
Creamy and cheesy with a spicy kick, this slow cooker corn dip will be a sure fire hit at your next gathering. Such an easy appetizer, just throw it all in the pot and leave it to cook up the most delicious flavors!
More Crockpot Appetizers to Try:
- Crockpot Buffalo Wings
- Crockpot Swedish Meatballs
- Crockpot Buffalo Chicken Dip
- Crockpot Little Smokies
- Crockpot Chex Mix
- Crockpot Spinach Dip
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Crockpot Corn Dip Recipe
Equipment
Ingredients
- 16 ounces frozen fire roasted corn 1 bag
- 16 ounces frozen white corn 1 bag
- 4 ounces green chiles 1 can
- 1 jalapeño pepper minced
- ¼ cup minced red onion
- 6 ounces cream cheese ¾ standard package
- ½ cup mayonnaise
- 2 cups shredded Monterey jack cheese
- 1 tablespoon fresh lime juice from ½ lime
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon ground smoked paprika
- ½ teaspoon ground cayenne pepper optional
- Fresh cilantro for garnish
- 12 ounces tortilla chips for serving (1 bag)
Instructions
- Place all of the ingredients except the cilantro and chips in a crockpot and mix well.16 ounces frozen fire roasted corn, 16 ounces frozen white corn, 4 ounces green chiles, 1 jalapeño pepper, ¼ cup minced red onion, 6 ounces cream cheese, ½ cup mayonnaise, 2 cups shredded Monterey jack cheese, 1 tablespoon fresh lime juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon sea salt, ½ teaspoon ground cumin, ½ teaspoon ground smoked paprika, ½ teaspoon 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 ounces tortilla chips
Video
Becky’s Tips
- Add a can of diced tomatoes for a take on Rotel queso dip!
- Sprinkle with Parmesan or cotija cheese before serving for some added depth of flavor.
- Squeeze fresh lime juice over the top just before serving to make the flavors pop.
- To save time, add an envelope of taco seasoning in place of the garlic powder, onion powder, salt, cumin, paprika, and cayenne.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
