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This easy 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!
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. It’s the perfect shortcut.
Jalapeño corn dip is cheesy, creamy, and just spicy enough to make your mouth water. It’s an indulgent dip that’s always a big crowd pleaser! The creamy sauce made with cream cheese, sour cream, and cheese envelopes every corn kernel and the crunchy, sweet bite with every mouthful is so good. The bonus is that since it’s made in the slow cooker, you can switch to the ‘keep warm’ setting and the jalapeño corn dip will be warm and oh-so-gooey throughout your entire party!
Why You’ll Love It
- Loaded with flavor. This corn dip is packed with flavorful ingredients to give every mouthful a punch! Creamy cheeses, smokey bacon, and spicy jalapeños make the perfect trifecta of flavors!
- Easy and perfect for a crowd. There’s nothing easier than dumping all the ingredients into the slow cooker and allowing it to cook while you prep other things for your get-together. This dip makes a generous amount and is a crowd-pleaser!
- Versatile. There are opportunities for you to make this dip completely and truly your own. I have some options below to help spark that inspiration!
Ingredients You’ll Need
All these ingredients come together to make the most lusciously creamy, cheesy, and zesty jalapeño corn dip! Be sure to scroll down to the recipe card for the exact measurements.
- 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 pork.
- 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.
How to Make Jalapeño Corn Dip
This easy jalapeño corn dip is made right in the slow cooker! Here is a general overview of the steps; be sure to scroll down to the recipe card for detailed instructions.
Add ingredients to the slow cooker. Add corn, jalapeños, cheeses, and sour cream into the insert of the slow cooker. Stir to mix everything together.
Set and cook. Set the slow cooker to low and cook for two hours, stirring occasionally.
Add the rest of the ingredients. Once the dip is done, set the slow cooker to warm then add the bacon, queso fresco, cilantro, and lime juice. Stir to incorporate.
Recipe Tips, Substitutions, and Variations
This recipe is easily customizable and adaptable to whatever your needs may be! These are just some ways to spur your imagination.
- Add a protein. 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.
- Too 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.
- Make it spicier. If you really like it spicy, adding a bit of cayenne pepper to this dip would definitely achieve that! However, if 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.
- Keep it full-fat. I know, I know…but low-fat just doesn’t work as well. It’s not as creamy and there’s a risk for separation.
- What’s in a chip? Look for the thicker corn tortilla chips for dipping into this dense dip or look for the tortilla chips that are in a scoop form! It really helps load up the dip to give you a generously creamy mouthful!
- Oven-baked version. You can definitely do this in a casserole dish in the oven. The steps would be the same but the temperature for the oven would be 325 degrees Fahrenheit for about 2 hours.
Storage and Reheating Instructions
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.
What to Serve with Jalapeño Corn Dip
Don’t dip out of here just yet! I’ve got some ideas that would go well alongside this corn dip:
Jalapeño Corn Dip
Equipment
Ingredients
- 3 cups (450 g) canned whole kernel corn
- 2 jalapeños, seeded and diced
- 1 cup (132 g) shredded Colby Jack cheese
- ⅔ cup (153 g) full-fat sour cream
- 8 ounces (227 g) cream cheese, cubed
- 6 slices bacon, cooked and chopped
- ¼ cup (4 g) cilantro, chopped
- ¼ cup (31 g) 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 near the end of the cooking process and stir, saving some for the topping.
- Once finished, 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.
Hi there, I’d like to make this for a potluck but would want it to stay warm. Do you think leaving it in the crockpot but turning down to low once cooked would be okay? Or does it need to be transferred out of the crockpot?
if there’s a keep warm setting, that’s better than low but if you only have low, then keeping it in there once it’s cooked is totally fine. just keep an eye on it once the dip starts getting eaten…you may need to turn off the slow cooker so the it doesn’t burn.