Ingredients:

  • 32 oz (4 cups) Corn (frozen or canned, thawed/drained)
  • 2 Tbsp Unsalted Butter
  • 8 oz block Full-Fat Cream Cheese, softened
  • 1 cup Sour Cream or Mexican Crema
  • 1/2 cup Mayonnaise (full-fat recommended)
  • 1/2 cup Cotija Cheese, crumbled (for the dip base)
  • 1 Tbsp Fresh Lime Juice
  • 1 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • To taste Salt and Freshly Ground Black Pepper
  • 1/4 cup Cotija Cheese, crumbled (for garnish)
  • 1/4 cup Chopped Fresh Cilantro (for garnish)
  • 1 Sliced Jalapeño (optional, for heat)
  • Drizzle Hot Sauce (e.g., Cholula or Valentina, for serving)

Instructions:

  1. Melt the butter in a large skillet over medium-high heat. Add the corn and sauté for 5-7 minutes until the edges are slightly charred or golden brown. This intensifies the 'street corn' flavor. Transfer the prepared corn into the bowl of the slow cooker.
  2. Add the softened cream cheese, sour cream, mayonnaise, 1/2 cup of Cotija cheese, and lime juice directly into the slow cooker with the corn. Sprinkle in the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir the mixture thoroughly until the cream cheese is mostly incorporated and the spices are evenly distributed.
  3. Cover the slow cooker and cook on LOW for 2 hours, or on HIGH for 60-90 minutes. Stir the dip once halfway through the cooking time to ensure all ingredients are fully melted and combined into a smooth, creamy texture.
  4. The dip is ready when it is bubbly around the edges and smooth. If it seems too thick, add 1-2 tablespoons of milk or water. Turn the setting to WARM. Just before serving, stir in most of the cilantro. Garnish the top with the remaining 1/4 cup of Cotija cheese, extra fresh cilantro, sliced jalapeños (if using), and a drizzle of your favorite hot sauce. Serve hot directly from the slow cooker.