Crockpot Mexican Street Corn Dip (Easy Elote Dip)

This crockpot Mexican street corn dip is creamy, cheesy, tangy, and loaded with that classic elote flavor in 5 steps or fewer. You toss corn, cream cheese, pepper jack, Tajín, sour cream, and cilantro into the slow cooker, let it melt into a scoopable dip, and you’re done. It’s the perfect party dip for game day, BBQs, and taco night, and it disappears fast with tortilla chips.

Why This Is The Best Street Corn Dip Recipe

This slow cooker street corn dip is one of those “dump it in and watch it disappear” recipes. It’s ridiculously easy, but the flavor tastes like you actually tried. The corn brings that sweet pop, the pepper jack adds just the right heat, and the cream cheese and sour cream melt into a smooth, creamy base that clings to every chip. Then Tajín ties it all together with that salty, chili-lime punch that makes street corn so addictive.

I make this any time I need a quick snack, an easy appetizer, or something to throw on the table for game day without stressing. The best part is how hands-off it is. You literally toss everything into the crock pot, stir a couple times while it melts, and suddenly you’ve got a warm, scoopable dip that tastes like it came from a party spread.

It’s also a total no-risk recipe for guests because it hits all the right notes: creamy, cheesy, a little tangy, and just spicy enough to keep people coming back for “one more” scoop. Serve it with tortilla chips or crackers, and it will be the first thing gone.

Street Corn Dip Ingredients

• 1 can of corn
• 8 oz cream cheese
• 4 oz pepper jack cheese
• 1 teaspoon Tajin seasoning
• 1 cup chopped cilantro
• 3 tablespoon sour cream

How To Make Crockpot Street Corn Dip

Step 1: Combine the ingredients

Add all ingredients to your crockpot and cover it with a lid. Cook everything on high for 1 ½ to 2 hours, stirring every 30 minutes, until the pepper jack has melted.

Step 2: Serve the dip

When the corn is coated with the melted ingredients, serve it warm with tortilla chips or crackers, and enjoy! 

Expert Tips To Make The Best Street Corn Dip

• Use the right corn for the best flavor: Canned corn is quick and works great, but draining it well matters. Extra liquid can make the dip loose. If you want to level it up, use fire-roasted corn or sauté the drained corn in a dry skillet for a few minutes before adding it to the crockpot for a lightly toasted “street corn” taste.
• Cut the cream cheese into cubes for faster melting: Cream cheese melts smoother when it’s cubed instead of added as a full block. This also helps the dip come together faster and prevents small cream-cheese pockets.
• Shred your pepper jack if you can: Pre-shredded cheese melts fine, but freshly shredded pepper jack melts smoother and gives you a creamier finish. If the dip ever looks a little grainy, a good stir usually fixes it.
• Stir on schedule so it stays creamy: Stirring every 30 minutes isn’t just busywork. It keeps the cheese from scorching around the edges and helps everything emulsify into a smooth, scoopable dip.
• Add cilantro at the end if you want it extra fresh: Cilantro can dull a bit when it cooks for a long time. For the brightest flavor, stir in half at the start for infusion, then fold in the other half right before serving.
• Taste before you serve and adjust the Tajín: Tajín brings salty, citrusy heat, but brands and personal preference vary. Once everything melts, taste it and add a pinch more if you want it bolder. If it tastes too sharp or salty, a little extra sour cream smooths it out.
• Keep it thick and scoopable: If your dip is thinner than you want, keep the lid slightly cracked for the last 10–15 minutes to let extra moisture evaporate, then stir well. If it’s too thick, stir in a spoonful of sour cream to loosen it.
• Hold it on “Warm” for parties: Once it’s melted and smooth, switch to the Warm setting and give it a stir every so often so it stays creamy and doesn’t form a skin on top.

Crockpot Street Corn Dip FAQS

What is Mexican street corn dip?

Mexican street corn dip is a creamy, cheesy dip inspired by elote, the classic Mexican street corn. It combines corn with a rich base (cream cheese and sour cream), melty cheese, seasoning like Tajín or chili-lime, and fresh cilantro for a tangy, savory, scoopable dip.

Can I make elote dip ahead of time?

Yes. You can make it ahead, cool it, and store it in the fridge, then reheat it in the crockpot on low or warm until melted again. Stir occasionally so it turns smooth and creamy.

How do I store and reheat Mexican street corn dip?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the crockpot on low or warm, stirring until smooth. If it thickens, add a small spoonful of sour cream to loosen it.

Can I use frozen corn instead of canned corn?

Yes. Thaw it first and drain off excess water. Frozen corn can release more moisture than canned, so draining well helps keep the dip thick.

What do you serve with street corn dip?

Tortilla chips are the classic, but it’s also great with crackers, sliced bell peppers, cucumber rounds, or warm tortillas. It also makes an awesome topping for tacos, nachos, or grilled chicken.

More Recipes To Try

• Fried Pickle Dip
• French Onion Dip
• Cream Cheese Dip
• Crockpot Buffalo Chicken Dip
• Whipped Ricotta Dip
• Salsa macha