Crockpot Jalapeño Corn Dip

Prep 5 mins
Cook 2 hrs
Total 2 hrs 5 mins

This easy and creamy Crockpot Corn Dip is made with juicy corn, spicy jalapeños, gooey cheese, smooth cream cheese, and crispy bacon. Serve with chips, pretzels, or just spoon it right out of the crockpot!

Jalapeños and bacon on top of corn dip.

Easy Slow Cooker Corn Dip

It can be a bit of a task to pick the perfect appetizer, whether you’re acting as a hostess or just making food for your immediate family. You want to be able to please a crowd, but also have enough time to focus on all of the other food that has to be made.

This easy Crockpot Jalapeño Corn Dip recipe checks both of those boxes. Let’s start with the time-management piece. It will take you all of 5 minutes to prep this easy dip. All you have to do is mix most of the ingredients together in the slow cooker, and then you practically get to leave it alone for 2 hours while it works its magic!

Now for the crowd-pleasing aspect. This dip will be gone before you know it – it is that good. Made with tender corn, crispy bacon, diced jalapeños, and tangy lime juice, the textures and flavors of this dip will blow your mind. (And everybody else’s too!) Creamy corn dip is oh-so-flavorful, a breeze to whip together, and there are almost never any leftovers because everybody devours it!

So, your search for the perfect appetizer can end here, because you’ve just found it!

Plate of crockpot corn dip.

What is Corn Dip?

Corn dip is an easy, American-style appetizer recipe with a creamy base of sour cream and cream cheese. Add to that richness some Colby Jack, corn kernels, diced jalapeños, and fried bacon, and you’ve got an appetizer that is perfect for any kind of gathering, whether it’s formal or casual.

Ingredients for crockpot jalapeno corn dip.

Recipe Ingredients

What exactly will you need to make this corn dip happen? Just 9 simple ingredients! Well, technically 10 if you count the chips you’ll need later…

Here’s a breakdown of the essentials:

  • Corn – Canned corn and frozen both work; pick your favorite!
  • Jalapeños – Use more or less according to the level of spiciness you prefer.
  • Colby Jack Cheese – Really you can use any cheese you like (shredded mozzarella, cheddar, etc.), this is just my personal favorite.
  • Sour Cream – You can use regular or reduced fat, whichever you prefer.
  • Cream Cheese – Cube your block of cream cheese before starting.
  • Bacon – You can mix it in at the end or just sprinkle some over the top, up to you!
  • Queso Fresco – This is optional, but gives a lovely, more traditional finish.
  • Limes – Squeeze a bit of fresh juice over the dip for extra flavor. It’s also a good idea to serve some lime wedges alongside the dish so people can add more if needed.
  • Cilantro – For a garnish.
  • Chips – I prefer frito scoops, but any chip is fine!

How to Make Crockpot Jalapeño Corn Dip

I know I’ve mentioned that this crockpot corn dip is super easy, but I have to say it again because it really is so easy. Like the hardest part is cooking the bacon. Seriously.

Here are the 3 simple steps you’ll need to complete in order to make this corn dip:

Mix the Ingredients Together: Place the corn, jalapeños, Colby Jack, sour cream and cream cheese in the slow cooker. Turn on low for 2 hours. Stir occasionally.

Add Bacon: Add the bacon and stir, saving some for the top.

Add Garnishes: Remove dip (for serving, if you want, you can also leave it in the crockpot – less dishes to clean!) and sprinkle with cilantro, queso fresco and a squeeze of lime. Serve with your choice of chips!

Cooked corn dip in a crockpot.

Tips for Success

Slow cooker meals/appetizers are my favorite. You just can’t beat how easy they are, and they almost always come out tasting like a million bucks!

I have a few more tips that might make this corn dip even better, before you start:

  • Save Some Canned Corn Water: Save a bit of the corn water if using canned. If the dip is too thick, you can add a little to thin it out.
  • Don’t Skip the Queso Fresco: This dip is extra good with some queso fresco and cilantro sprinkled on top. The fresh lime juice is also an important garnish – it really elevates the flavors!
  • To Make the Dip Spicier: You can add pickled jalapeños when serving for more spice if you like it extra spicy.
  • If Waiting to Add the Cream Cheese: You can wait to add the cream cheese until shortly before serving (about 15 minutes). Just give it enough time to melt and mix in.
Plate of corn dip with lime wedges and corn chips.

Serving Suggestions

Jalapeño corn dip is best served with chips – any kind! Tortilla chips and corn chips are usually my chips of choice. You can also use Lays, Fritos, crinkle-cut chips, etc.

But, if you’re not big on chips, you can also serve this dip with pretzels or chopped veggies. Basically any snack food that acts as a scoop will work here!

If you’re looking for more dips to serve alongside this one, try Hot Spinach Dip or Creamy Pico de Gallo Dip.

Can I Make this in Advance?

Absolutely! You can pre-mix all the ingredients from step 1 in a bowl and store it in the fridge – tightly-covered – until you’re ready to cook the dip.

Or, you can cook the dip and then store it in the fridge 1-2 days ahead of when you’re going to eat it – that also works! More on how to store this dip below.

How to Store and Reheat Leftovers

Store any leftover corn dip in an airtight container in the fridge – I don’t recommend freezing this recipe. Be sure to eat the rest within 3-4 days.

To reheat, simply warm it in the microwave, or put it back in the crockpot to cook until warmed through.

Bacon and cheesy corn mixed together.
Yield: Serves 6-8

Crockpot Jalapeño Corn Dip

Jalapeños and bacon on top of corn dip.

Crockpot Corn Dip is made with juicy corn, spicy jalapeños, gooey cheese, smooth cream cheese, and crispy bacon. Serve with chips, pretzels, or just spoon it right out of the crockpot!

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 2 (15.25 oz) cans whole kernel corn (about 3 cups corn kernels)
  • 2 jalapeños, seeded and diced (or leave seeds in for extra spicy dip!)
  • 1 cup shredded Colby Jack cheese
  • ⅔ cup sour cream
  • 1 (8 oz) cream cheese, cubed
  • 6 slices bacon, cooked and chopped
  • ¼ cup chopped cilantro
  • ¼ cup crumbled queso fresco
  • 1 lime, half juiced, half cut into wedges
  • Chips - fritos, corn chips, etc.

Instructions

  1. Place the corn, jalapeños, colby jack, sour cream and *cream cheese in the slow cooker. Turn on low for 2 hours.
  2. Stir occasionally.
  3. Add the bacon and stir, saving some for the top.
  4. Remove dip (for serving if you want, you can also leave it in the crockpot!) and sprinkle with cilantro, queso fresco and a squeeze of lime.
  5. Serve with your choice of chips!

Notes

*You can wait to add the cream cheese until 15 minutes before serving. Add the cream cheese and let it melt. Stir to combine.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 457Total Fat: 34gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 86mgSodium: 522mgCarbohydrates: 28gFiber: 3gSugar: 7gProtein: 16g

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Jessica
I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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