Looking for a corn dip recipe crockpot fans will love? This warm, creamy street corn dip practically makes itself. Just 7 minutes of prep, then your slow cooker transforms basic ingredients into a party-ready dip that stays perfectly warm for hours.
I tested this recipe at three different potlucks, and the dish came home empty every time. The secret? A perfect balance of creamy cheese, sweet corn, and that irresistible elote-style seasoning.
At-a-Glance
- Prep Time: 7 minutes
- Cook Time: 3 hours
- Yield: 10 servings
- Difficulty: Easy
- Best For: Game day parties, potlucks, taco nights
- Equipment: 4-6 quart slow cooker
Why This Works
- Low, slow cooking melts the cheese perfectly without burning
- Southwestern corn adds extra flavor and saves prep time
- Tajin brings authentic street corn tang without the mess
- Similar to our creamy shredded chicken crockpot recipe, this dip stays smooth for hours
Ingredients & Smart Swaps
Base Ingredients:
- 2 (8 oz) packages cream cheese
- 2 (15 oz) cans Southwestern corn, drained
- 8 oz pepper jack cheese
- 1/2 cup sour cream
- 2 Tbs Tajin (divided)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 Tbs elote seasoning
- 1/4-1/2 cup fresh parsley, chopped
Smart Substitutions:
- Cream cheese: Neufchâtel for lighter version
- Southwestern corn: Regular corn + 1 diced jalapeño
- Pepper jack: Monterey jack + 1/4 tsp cayenne
- Sour cream: Greek yogurt works great
- Tajin: Chili powder + lime zest
- Parsley: Cilantro for more Mexican flavor
Step-by-Step Instructions
- Cut cream cheese and pepper jack into 1-inch cubes. This helps them melt evenly, like in our easy creamy crockpot white chicken chili.
- Add cream cheese, corn, cheese cubes, and sour cream to crockpot.
- Sprinkle in parsley, salt, elote seasoning, pepper, garlic powder and 1 Tbs Tajin.
- Cover and cook on LOW for 2-3 hours. Mixture should be hot and bubbly.
- At halfway point, stir thoroughly. Look for smooth, melted cheese with no lumps.
- Once done, top with remaining Tajin. Serve hot with tortilla chips.
Pro Tips & Common Mistakes
- Don’t cook on HIGH – it can make the cheese separate
- Room temp cream cheese melts more smoothly
- Drain corn thoroughly to prevent watery dip
- Stir from bottom to prevent hot spots
- Keep warm setting works for up to 4 hours
Storage, Freezing & Reheating
Store leftovers in an airtight container for up to 4 days. This dip reheats beautifully in the microwave – just like our crockpot white chicken chili.
To reheat: Microwave in 30-second bursts, stirring between each. Add a splash of milk if needed to restore creaminess.
Not recommended for freezing – dairy separation occurs.
Variations
- Spicy: Add diced jalapeños and extra cayenne
- Meat Lover’s: Mix in crispy bacon bits
- Fresh Corn: Use 4 cups grilled corn kernels
- Roasted Garlic: Add 1 head roasted garlic cloves
FAQ
Can I make this ahead?
Yes! Prep ingredients up to 24 hours ahead. Store separately in fridge. Combine in crockpot when ready to cook.
Why is my dip grainy?
This happens when cooked too hot. Always use LOW setting and room temp cream cheese.
How many does this serve?
Serves 10 as an appetizer. Double recipe for large parties using a 6-quart crockpot.
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Easy Corn Dip Recipe Crockpot
Equipment
- 4-6 quart slow cooker
Ingredients
Main
- 2 packages cream cheese
- 2 cans Southwestern corn 15 oz each, drained
- 8 oz pepper jack cheese
- 1/2 cup sour cream
- 2 Tbs Tajin divided
Salt and pepper
- 1 tsp garlic powder
- 1 Tbs elote seasoning
- 1/4-1/2 cup fresh parsley chopped
Instructions
Instructions
- Cut cream cheese and pepper jack into 1-inch cubes.
- Add cream cheese, corn, cheese cubes, and sour cream to crockpot.
- Sprinkle in parsley, salt, elote seasoning, pepper, garlic powder and 1 Tbs Tajin.
- Cover and cook on LOW for 2-3 hours until hot and bubbly.
- At halfway point, stir thoroughly for smooth cheese.
- Once done, top with remaining Tajin. Serve hot with tortilla chips.