Slow Cooker Corn and Jalapeño Dip
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This crockpot corn dip is the creamiest dip ever, a perfect slow cooker party dip staying warm for up to 2 hours. A guaranteed crowd-pleaser!
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Just a note to say this was a HUGE hit at a holiday party I attended tonight. I doubled the recipe. So easy to make! I used Tostitos Scoops, but I bet Fritos Scoops would also be good. As would those little toasts they sell for appetizers. Thank you for this recipe! Everyone asked for a copy.
Why you’ll love slow cooker corn and Jalapeño dip
- Effortlessly easy. This is truly a no fuss recipe where the slow cooker can do all the work. Simply dump everything into a crockpot and let it cook low and slow for 2 hours – it’s all hands-off and convenient cooking here.
- Perfect for large crowds. With its even, gentle heat, the crockpot is such a great vessel for big batch dips like this one. It is a guaranteed crowd-pleaser and perfect for game day, holiday parties, and large gatherings.
- Built in warmer. The slow cooker’s warm function can keep the dip hot and cheesy for up to 2 hours without hardening or separating for easy, seamless serving.
Types of corn to use
- Fresh corn on the cob (6 ears, roughly 4.5-6 cups corn kernels): fresh corn will provide the best flavor and texture, slicing the kernels off the cobs prior to using
- Pro tip: scrape the cob (after cutting off the kernels) to release some of the sweet corn milk
- Canned whole kernel corn (3 15-ounce cans): using canned corn offers pantry convenience, shelf stability, and a fast prep time, draining the cans thoroughly before adding to the slow cooker
- Frozen sweet whole kernel corn (32 ounces): frozen corn is another popular option as it is budget-friendly, available year-round, and does not require any thawing
How to make Slow Cooker Corn and Jalapeño Dip
- Cook the bacon. Dice the raw bacon into small pieces, then add the bacon to a hot cast iron skillet over medium hight heat, cooking until golden brown and crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon crumbles to a paper towel-lined plate
- Combine. Place the corn, jalapeños, sour cream, Pepper Jack cheese, cotija cheese, salt, and pepper in a 6-qt slow cooker, stirring until well combined. Then top with cream cheese in an even layer without stirring.
- Cook. Cover with a lid and cook on high heat for 2 hours. Then stir in the cream cheese until well combined, cooking for an additional 15 minutes on high heat.
- Serve. Sprinkle with bacon crumbles and cilantro. Stir well before serving as the corn dip will thicken upon standing.
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Slow Cooker Corn and Jalapeño Dip: Frequently Asked Questions
What kind of corn is best?
This recipe works well with any corn on hand – fresh, canned, or even frozen corn.
Can I make this mild?
Absolutely! For mild flavors, skip the jalapeños or substitute a can of mild diced green chiles.
What can I serve this with?
Tortilla chips, corn chips or raw veggies like bell peppers, carrots, and celery are all excellent options.
Can I keep this on the wam function in the slow cooker?
Yes! You can leave the dip set to the warm setting for up to 2 hours, keeping it hot and cheesy for serving. Stir every 30 minutes to help loosen it as it sits.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Is this freezer-friendly?
Freezing is not recommended as the dip tends to separate and become grainy once thawed.
Slow Cooker Corn and Jalapeño Dip
This crockpot corn dip is the creamiest dip ever, a perfect slow cooker party dip staying warm for up to 2 hours. A guaranteed crowd-pleaser!
Video
Ingredients
- 4 slices bacon, diced
- 4 ½ cups corn kernels, fresh, canned or frozen
- 2 jalapeños, seeded and diced
- ½ cup sour cream
- 1 cup shredded Pepper Jack cheese
- ¼ cup crumbled cotija cheese
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces cream cheese, cubed
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
- Place corn, jalapeños, sour cream, Pepper Jack cheese and cotija cheese into a 6-qt slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
- Cover and cook on low heat for 2 hours.
- Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
- Serve immediately, garnished with bacon and cilantro, if desired.
Equipment
Notes
- Scrape the cob. If using fresh corn, scrape the bare cobs (once the kernels have been cut off) directly into the slow cooker to collect some of the sweet, starchy liquid and pulp, serving as a natural thickener.
- Drain canned corn. Canned whole-kernel corn is a convenient option year-round but be sure to drain the canning liquid thoroughly prior to using to avoid a watered-down, overly salty dip.
- Add more heat. For more heat, leave the seeds and membranes of the jalapeños or add an additional jalapeño. Skip completely for mild flavor. And always avoid touching your eyes and nose when handling jalapeño peppers.
- Mix it up. Swap the plain cream cheese for chive and onion cream cheese, or use Parmesan in place of cotija.
- Add garnishes. Garnishes are always optional but a fresh sprinkle of cilantro or some crispy bacon will certainly take your dip to the next level, adding more flavor, texture and contrast.
- Keep it warm. Keep the slow cooker warm for up to 2 hours, stirring occasionally every 30 minutes or so.
- Add a splash of milk. If the dip thickens too much upon sitting, stir in a splash of milk to loosen as needed.
- Skip freezing. Avoid freezing any leftovers as the dairy may separate once thawed.
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Hello! I have been making this dip for my co-workers every year, but I don’t remember there being cotija cheese or cilantro and I remember there being parmesan cheese. Was this recipe modified recently? Thank you 🙂
Came for the same reason. Thought I had the wrong recipe at first. Can’t remember how much Parmesan and what the old recipe was now that it’s been modified. Ugh.
Me too! I thought I was trippin bc I didn’t remember the cojita either!
My son LOVES this corn dip mixed with taco meat and then enjoyed with scoops tortilla chips. Quite the yummy dish thanks for the recipe. Sometimes if we are in a hurry, it can also be mixed and melted stovetop.♥️
Is there an easy way to transition from a crock pot to baking? I would love to create this, but don’t have a crockpot!
So easy. Super delicious. Went over very well for a potluck.
If I use frozen corn (thawed and drained) instead of canned, how much should I use? 2 lbs? 3 lbs? Not sure how much of the canned corn is liquid vs corn kernels. Thanks — looks delish!
Use frozen corn, thaw under running water in a colander to cut down on sodium, and precooked crumbled bacon to cut down on dishes 🙂 love this recipe and it’s a staple in my home…kids will eat it alone by the bowlful.
Delicious. Can you make and cook day before , then just warm up?
I made this and it was scrumptious!! I purposely didn’t serve it all so I could have the rest for myself!
loved the dip added cumin next time i will add 4 jalepones needs more heat but east to ake and took it to a tailgate gone!
Best dip EVER!
This was so yummy! I added paprika to the recipe, and didn’t have pepperjack so I substituted monterrey jack and sharp cheddar. Was a huge hit!
Do you ever use fresh corn cut off the cob for this? Would any changes be necessary?
I only have Monterey Jack cheese, not the Pepper Jack. What spices can I add to add in the pepper flavor? Making this as a side for Christmas dinner.
I’ve made this several times for get togethers, and its always is a hit! I add a dash of chili powder, cumin and garlic powder to it. It’s great to using different types of corn, such mexi-corn etc.
So good and so easy to make! I left out the bacon because I was feeling lazy and it was still great. Will definitely make this again in the future.
Yummy dip. I made it except I subbed serranos for jalepenos (there weren’t any fresh at the store) and added a dash of cayenne pepper. I think hot sauce would also be good. I served with chips, crackers, and cut red bell peppers into “chips.”
Great dip!! Hubby loved it!! I do disagree I. Serving right away. If you let it sit it’s thicker and even better to dip I followed the recipe but did sub one can of cream corn.
I made this for a Super Bowl party at work today. Everyone loved it! The only substitution I made was 1 can of creamed corn instead of corn kernels, and I did not use bacon. This is definitely a keeper!
Hi there…would like to take this as an appetizer to a party, but don’t want to bring the crock pot. Do you normally serve in the crock pot…or a serving bowl? Could I quickly heat in the microwave if it were to need re-heating during the party?
You can do any of the above! 🙂
What size Crock Pot did you use?
Edith, you can use a 4-6qt slow cooker.
can this be frozen ? I have a ton of jalapenos and am trying to figure out what to do with them
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
I have made this three times, and it is delicious. My whole family has asked for the recipe now, they just love it. I always use frozen corn, thawed of course. And I can’t add the bacon, we have a hater in the group, it’s still awesome. I forgot the Jalapeños yesterday, and I have to say I do love the heat it adds, and won’t forget it again. Thanks for a new side dish, it goes with just about anything, burgers and even taco night.
This makes me so happy! 🙂