Prepare Corn: Begin by removing the husks from the sweet corn and rinsing the ears under cool water. Preheat your grill to high heat and grill the corn, rotating every few minutes until the kernels are charred, about 10-12 minutes. Once grilled, let the corn cool slightly before slicing the kernels off the ears and set them aside for later.

Combine Ingredients: In a slow cooker, combine the grilled corn kernels with the canned corn, mayonnaise, sour cream, lime juice, hot sauce, shredded Monterey Jack cheese, minced garlic, and a pinch of salt and pepper. Give the mixture a thorough stir, ensuring that all ingredients are evenly blended together, creating a rich base for your Slow Cooker Mexican Grilled Corn Dip.

Add Cream Cheese: Top the corn mixture in the slow cooker with cubes of cream cheese, evenly distributing the pieces across the surface. Cover the slow cooker with its lid and set it to cook on low for 2 hours.

Heat Through: After the cooking time is up, carefully stir the mixture to incorporate the melted cream cheese into the dip. Then, increase the heat to high and cook for an additional 10-15 minutes, or until the dip is heated through and bubbling gently.

Serve: Once fully heated, transfer the dip to a serving bowl and sprinkle with additional salt, pepper, Cotija cheese, and fresh cilantro, if desired. Serve warm or at room temperature alongside tortilla chips.