Slow-Cooker Street Corn Queso Dip with Tajin Tips, FAQ & printable recipe

Tips for success

For the smoothest queso, always cube your cheese rather than using pre-shredded bags. The anti-caking agents in pre-shredded cheese can prevent it from melting into a silky sauce.

If you have time, let the cream cheese come to room temperature before adding it to the slow cooker; this helps it melt more quickly and evenly. Stir the dip gently after the first hour to incorporate the cream cheese without breaking down the corn.

To keep the dip warm for a party, leave the slow cooker on the WARM setting and stir occasionally. If the dip thickens as it sits, stir in a splash of milk or crema to restore its creamy consistency.

For a more intense smoky flavor, use fire-roasted corn that is charred in a hot skillet before adding. You can also garnish with extra Tajin and chopped cilantro just before serving for a pop of color.

Variations

• Add chicken: Stir in 2 cups of shredded cooked chicken during the last 30 minutes of cooking for a heartier dip that can double as a filling for tacos or burritos.
• Spicy chorizo: Brown 1/2 pound of fresh Mexican chorizo in a skillet, drain the excess fat, and stir it into the dip after the first hour. This adds a smoky, spicy depth.
• Black bean and pepper: Add 1 cup of drained black beans and 1 diced red bell pepper along with the corn for extra texture and color. This makes the dip more substantial.
• Smoky chipotle: Stir in 1-2 minced chipotle peppers in adobo sauce with the Tajin for a smoky, spicy kick. Adjust the amount to your heat preference.

Storage and make-ahead

Fridge

Store leftover queso in an airtight container in the refrigerator for up to 4 days. Cool for no more than 2 hours before refrigerating.

Freezer

Freezing is not recommended as the dairy may separate and become grainy upon thawing.

Reheat

Reheat gently in a saucepan over low heat, stirring frequently, or microwave in 30-second intervals.

Leftover queso can be stored in an airtight container in the refrigerator for up to 4 days. Let the dip cool for no more than 2 hours before refrigerating. When reheating, warm it gently in a saucepan over low heat or in the microwave in 30-second intervals, stirring between each. Add a splash of milk or crema to restore the creamy texture if it has thickened.

You can assemble all the ingredients in the slow cooker insert the night before and refrigerate it covered. The next day, place the insert in the slow cooker and cook on LOW for 2 hours, adding about 15 minutes to the cooking time to account for the chilled ingredients.

Alternatively, prepare the dip fully, let it cool, and refrigerate it for up to 3 days. Reheat gently on the stovetop or in the slow cooker on LOW.

Serving ideas

Serve this queso straight from the slow cooker to keep it warm and bubbling. Offer a platter of sturdy tortilla chips, and let guests scoop the dip themselves.

For a fun twist, dust the chips with smoky chili powder or extra Tajin before serving. You can also serve the dip with fresh vegetables like jicama sticks, cucumber rounds, or bell pepper strips for a lighter option.

This dip pairs beautifully with other Mexican-inspired appetizers like guacamole, salsa, or quesadillas. If you're serving it as part of a taco bar, set it out as a topping for tacos or nachos. The creamy, smoky flavor also works well with grilled meats or as a sauce for roasted vegetables. However you serve it, this queso is sure to be the star of the table.

Frequently asked questions

Recipe card

Slow-Cooker Street Corn Queso Dip with Tajin

Prep 10 minCook 2 hTotal 2 h 10 minServes 12

Ingredients

• 16 oz cubed Monterey Jack cheese
• 8 oz cream cheese, softened and cubed
• 3 cups fire-roasted corn kernels
• 1/2 cup Mexican crema
• 2 tbsp Tajin seasoning
• 2 jalapeños, diced (seeds removed for less heat)
• 1/2 cup crumbled cotija cheese
• 2 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• sturdy tortilla chips, for serving
• smoky chili powder, for dusting, to taste

Instructions

1. Place the cubed Monterey Jack cheese in the bottom of a 6-quart slow cooker. Add the cubed cream cheese, spreading it over the Monterey Jack. Scatter the fire-roasted corn kernels evenly over the cheeses. Pour the Mexican crema over the top, then sprinkle with the Tajin seasoning. Add the diced jalapeños, distributing them evenly across the surface.
2. Cover the slow cooker with its lid. Set the temperature to LOW and cook for 2 hours. Do not lift the lid during the first hour, as the trapped heat helps the cheeses melt smoothly. After 1 hour, give the dip a gentle stir to help the cream cheese incorporate.
3. After 2 hours, the dip should be fully melted and bubbling at the edges. Turn off the slow cooker or set it to WARM. Add the crumbled cotija cheese, fresh lime juice, and chopped cilantro. Stir gently until the cotija is evenly distributed and the cilantro is bright green throughout.
4. Scoop the bubbling queso directly from the slow cooker with sturdy tortilla chips. For extra smokiness, dust the chips lightly with smoky chili powder before dipping. Serve immediately while the dip is hot and molten.

Contains: milk, gluten

Estimated nutrition per serving

Calories

320

Protein

14 g

Carbohydrates

12 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.