Crockpot Jalapeno Corn Dip Recipe

Introduction

This Crockpot Jalapeno Corn Dip is a creamy, flavorful appetizer perfect for any gathering. With a blend of cheeses, spicy jalapenos, and smoky bacon, it’s sure to be a crowd-pleaser. Plus, making it in the slow cooker keeps things simple and hands-off.

Ingredients

• 2 cans (15.25 ounces each) whole kernel corn, drained (about 3 cups)
• 2 jalapenos, seeded and diced
• 1 cup shredded Colby Jack cheese or Pepper Jack cheese for a kick
• ⅔ cup sour cream
• 1 (8 ounce) cream cheese, cubed
• 6 slices bacon, cooked and chopped
• ¼ cup cilantro, chopped
• ¼ cup queso fresco
• 1 lime, half juiced and half cut into wedges
• Tortilla chips, Fritos, or your favorite corn chips for serving
• 2 tsp Tajin seasoning (optional)

Instructions

1. Step 1: Place the drained corn, diced jalapenos, shredded cheese, sour cream, Tajin seasoning (if using), and cubed cream cheese into the slow cooker.
2. Step 2: Turn the slow cooker to low and cook for 2 hours, stirring occasionally to combine the ingredients evenly.
3. Step 3: After 2 hours, stir in most of the cooked and chopped bacon, reserving some for topping.
4. Step 4: Remove the dip from the slow cooker and sprinkle with chopped cilantro, queso fresco, and a squeeze of lime juice.
5. Step 5: Garnish with the reserved bacon pieces and serve warm with tortilla chips or your preferred corn chips.

Tips & Variations

• For extra spice, leave some jalapeno seeds in or add a dash of hot sauce.
• Use Pepper Jack cheese instead of Colby Jack for a spicier dip.
• Swap bacon for cooked chorizo or smoked sausage for a different smoky flavor.
• If you don’t have a slow cooker, try warming the dip gently in a covered skillet, stirring frequently until melted and heated through.
• Sprinkle extra Tajin on top just before serving for a tangy, spicy finish.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop over low heat, stirring occasionally until warmed through. Add a splash of sour cream or cheese if it seems dry after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip in the slow cooker ahead of time and keep it warm on the low setting until ready to serve. Just give it a good stir before serving.

What if I don’t have a slow cooker?

You can make this dip on the stovetop by combining all ingredients in a large skillet or saucepan over low heat. Stir frequently until the cheeses are melted and the dip is heated through.

Crockpot Jalapeno Corn Dip Recipe

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★★★★★

4.9 from 73 reviews

This Crockpot Jalapeno Corn Dip is a creamy, flavorful appetizer featuring sweet corn, spicy jalapenos, and melty cheeses cooked low and slow for a rich and comforting dip. Perfect for parties and gatherings, it’s complemented by savory bacon, fresh cilantro, queso fresco, and a zesty squeeze of lime, served with crispy tortilla or corn chips.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 10 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 (15.25 ounce) cans whole kernel corn (about 3 cups)
• 2 jalapenos, seeded and diced
• 1 cup shredded Colby Jack cheese or Pepper Jack cheese
• ⅔ cup sour cream
• 1 (8 ounce) cream cheese, cubed
• 6 slices bacon, cooked and chopped
• ¼ cup cilantro, chopped
• ¼ cup queso fresco
• ½ lime, juiced (half cut into wedges for garnish)
• Tortilla chips or Fritos corn chips for serving
• 2 tsp Tajin seasoning (optional)

Instructions

1. Combine Ingredients in Crockpot: Place the canned corn, diced jalapenos, shredded Colby Jack cheese, sour cream, optional Tajin seasoning, and cubed cream cheese into the slow cooker. This combination forms the creamy base of the dip.
2. Cook on Low Heat: Turn the slow cooker on low and cook the mixture for 2 hours. Stir occasionally to ensure even melting and blending of flavors.
3. Add Bacon and Stir: After cooking, add the cooked and chopped bacon into the dip and stir to combine. Reserve some bacon to sprinkle on top just before serving.
4. Garnish and Serve: Remove the dip from the crockpot and sprinkle the top with chopped cilantro, crumbled queso fresco, and a squeeze of fresh lime juice for brightness. Garnish with lime wedges and reserved bacon pieces.
5. Serve with Chips: Serve the warm dip alongside your choice of tortilla chips or Fritos corn chips for dipping.

Notes

• You can adjust the heat level by adding more or less jalapenos or opting for pepper jack cheese for a spicier version.
• For a thicker dip, drain some of the liquid from the canned corn before adding it to the slow cooker.
• Tajin seasoning adds a nice tangy and mildly spicy flavor but is optional depending on your preference.
• Leftover dip can be refrigerated for up to 3 days and reheated gently in a microwave or stovetop pan.
• For a vegetarian version, omit the bacon or substitute with vegetarian bacon alternatives.

Keywords: jalapeno corn dip, crockpot dip, jalapeno dip, corn appetizer, slow cooker recipes, party dip, bacon corn dip