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Slow Cooker Corn and Jalapeno Dip
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The creamiest, easiest dip ever! Perfect for big family gatherings + game day. A huge crowd-pleaser, too!
why make corn dip in the slow cooker
- Set it and forget it. This is truly one of those no fuss recipes where you can let the slow cooker do its job – so much hands-off time and convenient cooking here.
- Perfect for feeding a large crowd. With its even, gentle heat, the crockpot is such a great vessel for big batch dips – it is a guaranteed crowd-pleaser and perfect for game day, holiday parties and large gatherings.
tips and tricks for success
- Use canned corn. Frozen, roasted or canned corn will all work very well here, but canned corn is even more convenient and available all-year round, especially when fresh corn is not in season. 3 cans (drained) corn will do the trick here!
- Add more heat. For more heat, leave the seeds and membranes of the jalapenos or add an additional jalapeno. Skip completely for mild flavor. And always avoid touching your eyes and nose when handling jalapeno 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.
Slow Cooker Corn and Jalapeno Dip: Frequently Asked Questions
Can I make this mild?
Absolutely! For mild flavors, skip the jalapenos 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 great options.
How can I store leftovers?
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Is this freezer-friendly?
We do not recommend freezing as it will separate when frozen.
Slow Cooker Corn and Jalapeno Dip
The creamiest, easiest dip ever! Perfect for big family gatherings + game day. A huge crowd-pleaser, too!
Ingredients
- 4 slices bacon, diced
- 4 ½ cups corn kernels, frozen, canned or roasted
- 2 jalapenos, 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, jalapenos, 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.
Did you make this recipe?
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