Ingredients:

  • 2 cups frozen corn kernels
  • 1 cup cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1-2 tablespoons Tajín seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt to taste
  • 1/4 cup chopped fresh cilantro
  • Additional Tajín for sprinkling

Instructions:

  1. Measure out all ingredients and soften the cream cheese.
  2. In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth. Add corn, shredded cheese, Tajín, garlic powder, onion powder, and salt. Mix well.
  3. Pour the mixture into the slow cooker, spreading it evenly.
  4. Cover and cook on low for 2 hours, stirring halfway through for even heating.
  5. Check for doneness; the dip should be bubbling and heated through. If necessary, cook longer in 15-minute increments.
  6. Transfer to a serving bowl and garnish with chopped cilantro and additional Tajín.