Ingredients:

  • 40 oz frozen corn kernels (thawed and drained)
  • 8 oz full-fat cream cheese, cubed
  • 1/2 cup sour cream (full fat)
  • 1/2 cup mayonnaise
  • 1 cup Cotija cheese, crumbled (divided)
  • 2 Tbsp fresh lime juice
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 4 cloves garlic, minced
  • 1 medium jalapeño, minced (seeds optional for extra heat)
  • 1/2 cup chopped scallions (divided)
  • 1 tsp salt
  • 1/4 cup chopped fresh cilantro (for garnish and mix-in)

Instructions:

  1. Preparation: Thaw the corn kernels and drain any excess liquid. Mince the garlic and jalapeño. Cube the cream cheese for faster melting. Reserve half of the crumbled Cotija cheese and half of the chopped scallions for garnish.
  2. Combine Ingredients: In the slow cooker insert, combine the corn, cubed cream cheese, sour cream, mayonnaise, half of the Cotija cheese, lime juice, chili powder, cumin, minced garlic, minced jalapeño, salt, and half of the chopped scallions/cilantro.
  3. Cook: Cover the slow cooker and cook on the LOW setting for 2 hours. This gentle heat ensures a stable, velvety emulsion.
  4. Stir and Serve: After 2 hours, stir the dip thoroughly until all the cream cheese is fully incorporated and the mixture is smooth and hot. Taste and adjust salt or lime juice if necessary. Serve directly from the slow cooker (set to WARM), topping with the remaining Cotija cheese, fresh scallions, and cilantro.