Creamy Slow Cooker Elote Dip

This Creamy Slow Cooker Elote Dip is a rich and flavorful blend of cream cheese, cheddar, and Monterey Jack cheese, combined with sweet corn, smoky spices, and a touch of heat from cayenne and red pepper flakes. Topped with charred spiced corn, crumbled queso fresco, and fresh cilantro this cheesy twist on classic Mexican street corn is the perfect party dip!

1. Make the spice mix. In a small bowl, combine the chili powder, paprika, garlic powder, onion powder, red pepper flakes, cayenne, salt, and black pepper and stir. Set aside.
2. Make the dip. To a slow cooker, add the cream cheese, cheddar cheese, Monterey Jack or Pepper Jack Cheese, condensed milk, 1 cup of corn, and 2 teaspoons of the spice mix. Cover and set to low for 1 hour, stirring 3-4 times throughout to ensure the cheeses melt evenly. For a spicier dip, add 1-2 teaspoons more of the spice mix, to taste. When cooked, reduce the slow cooker heat to warm, stirring occasionally until ready to serve.
3. Char the remaining corn. While the dip cooks, Heat a large cast iron or heavy-bottom skillet over medium-high heat. Sprinkle the corn with 1-2 teaspoons of the spice mix and stir to combine. Allow the corn to cook, undisturbed, for 2-3 minutes or just until it starts to “pop” to allow the kernels to char. Stir and repeat again, cooking for 4-5 minutes in total. Transfer the corn to a bowl and set aside.
4. Top and serve. Just before serving, stir the dip well and top with the blackened corn, queso fresco or Cotija, fresh cilantro, and another sprinkle of the spice mix. Enjoy with tortilla chips. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To warm, reheat in the microwave at 30% power (roughly 360W), stirring every 45-60 seconds until warmed through.