Name: Slow Cooker Mexican Grilled Corn Dip
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Ingredients: 6 ears corn; 2 (15 oz) cans corn, drained; 1/4 cup mayonnaise; 1/4 cup sour cream; Juice of 2 small limes; 2 tablespoons hot sauce; 1 1/4 cups shredded Monterey Jack cheese; 1 tablespoon minced garlic; Salt and pepper, to taste; 8 oz cream cheese, cubed; Crumbled Cotija cheese and chopped fresh cilantro, for topping (optional); Tortilla chips, for serving

Ingredients

Scale

6 ears corn
2 (15 oz) cans corn, drained
1/4 cup mayonnaise
1/4 cup sour cream
Juice of 2 small limes
2 tablespoons hot sauce
1 1/4 cups shredded Monterey Jack cheese
1 tablespoon minced garlic
Salt and pepper, to taste
8 oz cream cheese, cubed
Crumbled Cotija cheese and chopped fresh cilantro, for topping (optional)
Tortilla chips, for serving

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Instructions

Remove husks from corn ears. Grill corn directly over high heat on a grill, rotating until all sides are well charred. Cool until easy to handle.
Use a sharp knife to slice corn kernels off ears; transfer corn kernels to a slow cooker along with canned corn, mayonnaise, sour cream, lime juice, hot sauce, Monterey jack cheese, garlic, and salt and pepper to taste. Stir to combine.
Top mixture with cubed cream cheese. Cover and cook on low heat 2 hours. Stir in cream cheese, then cook on high heat 10 to 15 minutes until warmed through.
Transfer dip to a serving bowl. Top with more salt and pepper as well as crumbled Cotija cheese and chopped fresh cilantro, if desired. Serve warm or at room temperature with tortilla chips.