Ingredients:

  • 8 oz cream cheese, softened and cubed
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 4 cups frozen fire-roasted corn
  • 2 medium jalapeños, finely diced
  • 3 cloves garlic, minced
  • 0.25 cup red onion, finely diced
  • 1.5 cups Monterey Jack cheese, shredded
  • 0.5 cup cotija cheese, crumbled
  • 1 teaspoon chili powder
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon cumin
  • 0.25 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
  • 2 stalks green onions, sliced

Instructions:

  1. Lightly grease the inside of your slow cooker with cooking spray or insert a slow cooker liner.
  2. Add the cubed cream cheese, sour cream, and mayonnaise to the pot and whisk or stir to combine.
  3. Stir in the fire-roasted corn, diced jalapeños, red onion, garlic, chili powder, smoked paprika, and cumin.
  4. Fold in the shredded Monterey Jack cheese and half of the crumbled Cotija cheese.
  5. Cover and cook on Low for 2 hours (or High for 1 hour) until the edges are bubbling and the cheese is fully melted.
  6. Stir the dip thoroughly to incorporate all ingredients into a smooth sauce.
  7. Just before serving, stir in the fresh lime juice and half of the chopped cilantro.
  8. Top with the remaining Cotija cheese, extra cilantro, sliced green onions, and a dusting of Tajín or chili powder.