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 made this for a baby shower on the weekend and everyone LOVED it. It was so easy and delicious. Leftovers were consumed by my husband as a side dish.
I have made this recipe twice and both times I have had rave reviews from it. It is simple and good. It is so easy I cooked it in a crock pot in a truck going down the road.
Recipe looks delicious! Can fresh or frozen corn be used in lieu of canned corn (I’m a midwest girl and canned corn is a sin around here!) How much should I use? Will using frozen corn make the dip too watery? Any suggestions would be helpful – thanks!!
You can use fresh cooked corn in lieu of canned corn. I do not recommend using frozen corn as it will bring in unwanted liquid to the dish.
Great! This may be a novice question, but can I just grill the corn as if eating it on the cob and then cut if off and throw it in the crock pot? Or cut it off and let it do all its cooking in the crock pot (no grill)?
Yes, go ahead and grill the corn prior to adding to the slow cooker.
How would you modify this if you wanted to make it in a hurry and not in a crock pot? Would you just put everything on the stovetop and mix together? Want to make it tonight, but won’t be home in time to wait several hours for it to be done.
Unfortunately, this is a recipe particularly for the slow cooker. I recommend using your best judgement to convert it to the stove-top method.
Corn with Jalapeno, What a combination for sure my family will love this. I am writing down Corn and Jalapeno in my grocery list for next week shopping.
Oh man, this looks freaking fantastic!! I would say that this is perfect for Cinco de Mayo, but there’s no way I’m waiting nearly a year to make this…yum!!
For the crockpot jalapeño corn dip
Can I double the recipe?
If so, will I need to adjust the time?
How much time?
Yes, you can certainly double the recipe. You may or may not need to adjust cooking time as needed – I cannot give you a specific guideline as I have not doubled the recipe myself.
This is one tasty looking corn dip!
Can someone give me ideas of what you used for dippers? Can’t wait to try this dip, we camp with about 6 families and sometimes we do a appetizer night. And this will definitely be a hit when football season comes back and we have our football Sundays
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We used tortilla chips and loved it!
Try Tostitos Scoops. They stand up to the heavy corn dip and keep it all on the chip.
This was a hit on our snowy day at work! Since I got to go in late to work, I went ahead and packed up my slow cooker and can opener before heading out. It maybe ten or fifteen minutes to grab the ingredients at a grocery store (I substituted strips of bacon for a bag of bacon bits) and I was on my way. I cut up the jalapeños and cream cheese– threw everything into the crock pot and people were digging in before the two hours was up!! Thank you for such an easy and yummy comfort food!!! 🙂
Making it today even though it is St. Patrick’s Day!! ( I think he’ll be pleased!! )
My husband and I are loving ALL your recipes! Keep creating…..
This looks so amazing. I like that it’s a potential party food I can have cooking while I am doing other things to get ready.
Holy yum, I want this now! It looks so good!
I don’t even know where to begin to express my sincere joy and excitement about this dip… like, everything I love in one. Corn. bacon. Jalapeno. Oh my freaking goodness I can’t wait to make it!
So I’m wondering why this needs to be used only as a dip–looks like a potential side dish to me!
You can certainly serve this as a side dish as well!
And that will be happening tonight! I’m grilling two fillets, and I plan to serve this on the side. Looking forward to something new!
I made this tonight as a side dish. It was delicious, but needed minor tweaking to adapt it from a dip to actual food, if you get my drift. I had exactly halved every ingredient in the recipe because it was just my husband and me eating and we’re not big leftover people. I ended up adding more corn so the consistency was thicker. I also used green onion instead of chives, and ended up adding maybe three or 4 tablespoons all together. And the bacon in this recipe is wonderful! I will add more next time. We both enjoyed this dish, and it went very well with the fillets. A keeper for sure!
Oh my gaahhhhhh! I love this so much, Chung-Ah!
You so cannot go wrong with melted cheese, cream cheese and corn. Love this dip!! The boy is sitting next to me and saw it and he said “make that happen”. Your pictures have that effect 🙂
Delish! I’ll take a big bowl of this with a spoon, please. Pinning!
Ok, I am now very, very hungry! This dip sounds amazingly delish! Pinning!
Oh my – my mouth watered! It looks fabulous!!!