Ingredients:

  • 8 oz cream cheese, full-fat, softened and cubed
  • 0.5 cup sour cream or Mexican crema
  • 0.25 cup mayonnaise
  • 32 oz frozen or canned fire-roasted corn
  • 1 large jalapeño, de-seeded and finely diced
  • 3 cloves garlic, minced
  • 4 oz canned diced green chilies
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp ground cumin
  • 0.5 cup cotija cheese, crumbled
  • 0.25 cup fresh cilantro, chopped
  • 1 tbsp lime juice, freshly squeezed
  • salt and black pepper to taste

Instructions:

  1. Place the corn, diced jalapeños, minced garlic, and canned green chilies into the slow cooker. Sprinkle the chili powder, smoked paprika, and cumin evenly over the top.
  2. Top the corn mixture with the cubed cream cheese, sour cream (or crema), and mayonnaise. Do not stir yet to prevent scorching.
  3. Cover and cook on High for 2 hours (or Low for 3–4 hours) until the cheese is fully melted and the edges are bubbling.
  4. Remove the lid and stir the ingredients together until a smooth, velvety sauce forms around the corn.
  5. Fold in the crumbled cotija cheese, fresh cilantro, and lime juice. Stir until just combined.
  6. Garnish with extra cotija and a dash of chili powder. Serve warm directly from the crockpot.