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.
Did you make this recipe?
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I just made this and it was great! The only thing I did different was substitute one can of corn for a can of black beans (rinsed & drained)!
Sounds delicious. So happy it turned out great for you!
What about flavored cream cheese?
What a great idea!
This looks amazing, it says to serve immediately. What would you reccomened if I made it then had to travel with it somewhere else. Would you reheat it or serve cold?
I would reheat! 🙂
Wow, this looks delicious! What do you think about substituting one can of black beans for one can of corn, making the recipe 2 cans corn, 1 can black beans? Would the flavors work or would that be a “flavor clash?” Thanks!
Sounds amazing!
I just made it exactly how you described above and it turned out great!!
That’s great! Thanks for sharing.
Currently making this right now! But I do have a question… My dip is mostly white!… The picture it looks mostly corn. I’ve checked and rechecked ingredients, and I followed exactly. Should it look like a white dip with corn ?
Yes, this is completely normal – the dip is mostly white when submerged in the slow cooker.
Really good! The next day, I put some leftovers in a mug and poured hot chicken bouillon over – cream of chicken soup!
Omgoodness!! This dip is to die for! I used frozen corn but otherwise followed exactly!!! Love, love, love!!!
Can you prepare as far as adding everything, storing in fridge and then cooking the next day?
I actually have not tried this myself so I cannot really say with certainty – as always, please use your best judgment.
Do you think goat cheese could be used in place of the cream cheese?cream cheese bothers our tummies!
You can certainly try substituting goat cheese but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Using a substitution may also result in a mediocre outcome but if substitutions must be made, please use your best judgment.
Sarah….if you Google it, you’ll find 9-11 substitutions for cream cheese.
Making this today for a DIP-OFF for charity! Wish me luck.
I’m hoping it will hold up after being out at room temp for a little while. Any experience with that?
Unfortunately not – we devoured it all while it was still hotttt 🙂
Hi! I think I’m going to make this tomorrow for a cookout… Do you think the recipe will be enough (without doubling) to serve 8 people? We will also have lots of other food, but I just want to be sure before preparing it. Thanks!
Serena, this recipe yields about 6 standard appetizer servings. Please use your best judgment to serve 8.
Can this be frozen and thawed in a crockpot?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Can you do it on high to cut the cook time in half or will it burn?
Or how well does it reheat? If I cooked it in the morning and in the evening turned the crock pot on warm or low do you know if it would yield the same results?
Stephanie, I worry that cooking on high heat will cause the dip to burn. As for reheating, it should be fine to keep the dip on the warm setting but it may be best to stir it occasionally.
Hello I’m English what is a crockpot? Can I make this without one? ☺️
A Crock-Pot is a large electric pot used for cooking food very slowly. And without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide from Williams-Sonoma: http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/.
I made this tonight and it was scrumptious! Definitely going into my favorite recipe file!
I like to use frozen corn in lieu of canned corn. To avoid the extra moisture, I would suggest either microwaving the frozen corn and then draining before adding to the recipe or even using a pan on the stove top to saute the the frozen corn until the excess moisture has evaporated.
Can I use habanero peppers instead
Yes, of course.
Can this be made covered in the oven at a low temp?
Unfortunately, without further recipe testing, I cannot advise on how to adapt this recipe without a slow cooker. However, here is an article worth checking out on a possible conversion guide from Williams-Sonoma: http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/.
I love corn food. I may live off snack and this dip appearance amazing and authentic.Thanks
This was so amazing!! One tip though….it’s much better with regular cream cheese…the low fat changes the flavor. I’ve made it twice first with regular cream cheese and reg sour cream and the second with low fat cream cheese and reg sour cream. The first had more flavor and was by far the best!!