Slow Cooker Mexican Grilled Corn Dip

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 to incorporate the 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.