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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Took this tonight to our annual Christmas Eve Taco Bar and it was AMAZING. There was absolutely none leftover. Will definitely make this again!
Um…this looks INCREDIBLE! I made my poor husband go to the store tonight (2 days before Christmas) and buy all the ingredients so I could bring it to our Christmas Eve festivities! But…I’m 12 weeks pregnant so I’m hoping I don’t eat it all before it leaves the house!
Big hit at Christmas party. Doubled the recipe. Didn’t have enough parmeson but it was still delish!
Thinking cook bacon -throw all together am at work -should work for 1130 party
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, so I’ll send them to you!
Linda, what size crock pot did you use? Thank you!
I love corn food. I could live off snack and this dip looks awesome and authentic.Thanks
Does anyone know about how many this recipe serves? I need to make it for a group of about 30 and am wondering if I should double the recipe!? Please help!
Lauren, this recipe yields about 6-8 servings.
How much is each serving? Can this serve a big party of 20+ or do you suggest doubling it?
I recommend doubling or tripling as needed.
Do we have to change how long to cook it then!
Yes.
How about subbing a drained 4-oz. can of diced green chilies for the jalapeños?
That sounds amazing! I should actually try that next time 🙂
Thank you for your prompt response! I’m going to try this on Friday!
Did you try this with the chilies? Was it good?
This is the best dip I’ve ever made. Sweet corn, spicy japalenos and pepper jack…. My new “last meal”! Thanks for the GREAT recipe.
I’ve made this three times now and it has been a huge hit each time! I have to admit that I don’t exactly *measure* the cheese and throw in a little extra! ;o) And I’ve been too lazy to do the bacon, which I’m sure sends it over the top…but it’s seriously so good as is! Thanks for the recipe – it’s a keeper for sure!
How long would this stay good? like how long could you keep it with it out going off?
This can be stored in the fridge for 2-3 days.
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My daughter made this and it is fabulous, and yes, would make a wonderful side dish.
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That looks AMAZING. I need to plan a party so I can make this for my friends!
I’m thinking that frozen corn can be used it it’s pan fried a bit first to draw out the extra moisture. Can’t wait to try this recipe!! Love this site!!!
Hi there! I see this recipe yields 6 servings, but I’m not seeing a serving size. I plan on making this for a party and wanted to make sure I have enough.
Giana, I don’t have an exact measurement of how much each serving size is. Please use your best judgement on serving for a party – this recipe is very easy to double or even triple.
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I was wondering what size crock pot everyone used. I just bought a new in box 2 qt. (small) at a Goodwill store and I have a regular sized one–oval probably 5-6 qt. size. I would love to use my small one, but don’t know how much this actually yields. Any help in crockpot size would be much appreciated.
Nancy, I recommend using the larger slow cooker. You can also halve the recipe if you would like to use the smaller one.