Ingredients:

  • 2 lb frozen corn kernels
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream (full fat)
  • 1/2 cup mayonnaise (full fat)
  • 4 oz Cotija cheese, crumbled, divided
  • 1 Tbsp lime juice
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Whisk until it is mostly smooth, ensuring large chunks of cream cheese are broken up.
  2. Add the frozen corn kernels and half (2 ounces) of the crumbled Cotija cheese to the bowl. Stir everything until the corn is evenly coated with the creamy spice mixture.
  3. Transfer the mixture to a slow cooker (crockpot). Cook on the LOW setting for 2 hours, stirring halfway through, until the dip is heated through, creamy, and bubbling gently around the edges. The low, gentle heat allows the flavors to fuse without causing the dairy to curdle.
  4. Stir the dip one last time before serving. Garnish the top with the remaining 2 ounces of crumbled Cotija cheese. Serve hot with tortilla chips or vegetable sticks.