Ingredients

• Corn, 2 cans (30 oz each)
• Cream cheese, 8 oz block
• Pepper Jack cheese, 1 lb, shredded or cubed
• Sour cream, 1 cup
• Mayonnaise, 1/2 cup
• Tajín seasoning, 2 teaspoons, plus more to finish
• Fresh cilantro, 1/4 cup, chopped (optional)
• Cotija cheese, 1/2 cup, crumbled (optional)

Steps

1. Add {{Corn:2 cans (30 oz each)}} to a slow cooker, then add {{Cream cheese:8 oz block}}, {{Pepper Jack cheese:1 lb, shredded or cubed}}, {{Sour cream:1 cup}}, {{Mayonnaise:1/2 cup}}, and {{Tajín seasoning:2 teaspoons}}. Stir to roughly combine.
2. Cover and cook on Low for about 2 hours; after 1 hour, open and stir, then add {{Fresh cilantro:1/4 cup, chopped}}. Re-cover and continue cooking until the 2 hours are up.
3. Uncover, sprinkle with {{Cotija cheese:1/2 cup, crumbled}} and finish with {{Tajín seasoning:to taste}}. Serve warm.