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Slow Cooker Jalapeño Corn Dip

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This easy Slow Cooker Jalapeño Corn Dip is a MUST make for your next party to get together! Creamy, savory ingredients like cream cheese and bacon mix perfectly with the two main ingredients, corn and jalapeños. Grab a bag of chips and get ready to double dip!

Sliced limes and jalapenos are placed on top of a white container filled with corn dip.

Who doesn’t love a good slow cooker recipe? I mean, there’s really nothing better than tossing everything into a slow cooker, putting the lid on, and walking away. Then in a few hours, your whole kitchen smells like whatever you’re cooking and your dish is ready to go!

Slow cooker recipes are great for days you’re feeling a little lazy, and also for when you’re busy.

Let’s say you’re getting ready for a potluck or party – do you really want to be mixing ingredients over a hot stove while you’re also deciding what to wear? No!

Avoid that annoyance by making this slow cooker jalapeño corn dip.

It’s cheesy, creamy, and just spicy enough to make your mouth water. It’s an indulgent dip that’s always a big crowd pleaser! I love that I can cook this dip on low for 2 hours – yes, only 2 hours! – and it’s ready to go when the party starts.

Queso fresco crumbles are sprinkled across the top of corn dip.

Ingredients

  • Corn – Keep things simple by using canned corn.
  • Jalapeños – Want to make this dip spicier? Keep the seeds in the mix instead of tossing them out.
  • Colby jack cheese – You could use cheddar instead, but I find that colby jack is milder and creamier.
  • Sour cream – Go ahead and use a full fat sour cream for the creamiest results.
  • Cream cheese – Same with the sour cream! Full fat, not low fat ingredients is the way to go here. This dip is indulgent, so treat yourself by not cutting any corners.
  • Bacon – Turkey bacon can also be used if you don’t eat red meat.
  • Cilantro – If you really love cilantro, toss another handful in there.
  • Queso fresco – This might just be my favorite ingredient on the list. It’s creamy beyond belief and full of flavor!
  • Lime – Half of the lime will be juiced, the other half cut into wedges.
  • Chips – Any brand of tortilla chip will work.
Bacon, queso fresco, jalapeños and cilantro are garnishing a bowl of dip.

How long will slow cooker jalapeño corn dip stay fresh?

If you’re serving this at a party, you can either transfer it to a serving bowl or keep it in the slow cooker on the “warm” setting.

At room temperature, it should stay fresh for a few hours – long enough for everyone in attendance to enjoy a bite!

Store any leftovers you may have in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. For best results, reheat it back in the slow cooker.

Is there a way to add protein into this dip?

You know, lump crab meat would be excellent with this jalapeño corn dip! I would stir it in at the end and not too much so you don’t break up the lumps.

You could also do shredded rotisserie chicken. Again, I would stir it in at the end and let the heat of the dip warm up the chicken.

A chip is being dipped into jalapeño corn dip.

How do I make the jalapeño corn dip less thick?

If your dip is super thick and too dense to dip a chip into, there’s an easy solution!

When you first mix all of the ingredients, reserve a little bit of the corn water from the can. If your final product is too thick, stir in a splash of that water to fix the consistency.

How spicy is this?

It depends on how tolerable to spice you are. I found this gave a nice little burn tickle on my tongue but if that isn’t for you, you can reduce to 1 jalapeño.

Or, alternatively, if you want it spicier, adding a bit of cayenne pepper would amp this up even more!

If you’re serving this to guests, I would suggest maybe putting the cayenne pepper or extra spicy toppings on the side because not everyone has the same spice tolerance.

A chip has been dipped and has a good portion of corn dip on it.

Don’t dip out of here just yet!

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Slow Cooker Jalapeño Corn Dip

Grab those chips and get ready to double dip into this deliciously creamy dip!
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Author: Julie Chiou
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Ingredients 

  • 3 cups whole kernel corn, canned
  • 2 jalapeños, seeded and diced
  • 1 cup shredded Colby Jack cheese
  • cup sour cream
  • 8 ounces cream cheese, cubed
  • 6 slices bacon, cooked and chopped
  • ¼ cup cilantro, chopped
  • ¼ cup queso fresco
  • 1 lime, half juiced, half cut into wedges
  • Chips, for dipping

Instructions

  • Place the corn, jalapenos, colby jack, sour cream and cream cheese in the slow cooker. Turn on low for 2 hours.
  • Stir occasionally.
  • Add the bacon and stir, saving some for the top.
  • Remove from slow cooker and put into a serving dish. Sprinkle with cilantro, queso fresco and a squeeze of lime.
  • Serve with your choice of chips.

Notes

Save a bit of the corn water if using canned. If the dip is too thick, you can add a little to thin it out.
This dip is extra good with some queso fresco and cilantro sprinkled on top and some fresh lime juice.
You can wait to add the cream cheese until shortly before serving. Just give it enough time to melt and mix in.
For some added spice, serve with some pickled jalapeños on top.

NUTRITION FACTS

Serving: 1 serving | Calories: 262 kcal | Carbohydrates: 11 g | Protein: 8 g | Fat: 21 g | Saturated Fat: 12 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 60 mg | Sodium: 328 mg | Potassium: 177 mg | Fiber: 1 g | Sugar: 2 g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Dip
Cuisine: American
Keyword: dip recipe, game day
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