Ingredients:

  • 16 oz frozen or roasted corn kernels
  • 8 oz full-fat cream cheese
  • 1 cup full-fat sour cream
  • 1/2 cup full-fat mayonnaise
  • 4 oz Cotija cheese, crumbled (plus extra for topping)
  • 4 oz can diced mild green chiles, drained
  • 2 Tbsp fresh lime juice
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 cup chopped fresh cilantro (for mixing and garnish)

Instructions:

  1. Combine all ingredients, except half of the Cotija cheese and half of the cilantro intended for garnish, in a large slow cooker (4-6 quart).
  2. Stir the ingredients until they are thoroughly combined, ensuring the cream cheese is broken down into small chunks.
  3. Cover the slow cooker and cook on the LOW setting for 2 hours (PT120M), stirring once halfway through, or until the dip is hot, creamy, and the cheese and dairy are fully melted and emulsified.
  4. Stir in the reserved half of the chopped cilantro just before serving.
  5. Garnish the dip with the remaining Cotija cheese and fresh cilantro. Serve immediately with tortilla chips or crudités, keeping the slow cooker on the 'Keep Warm' setting to maintain perfect temperature and texture.