Hey there, fellow food lovers! Are you ready for a dip that’s about to become your new favorite party pleaser? Today, I’m super excited to share with you how to make the creamiest, spiciest, and most delicious Crockpot Jalapeno Corn Dip you’ve ever tasted! Perfect for game days, potlucks, or just a cozy night in with the family, this dip is a total showstopper. Plus, it’s ridiculously easy to make—just toss everything into your slow cooker and let the magic happen. So grab your tortilla chips and let’s dive in!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy days or last-minute gatherings.
- Packed with flavor: creamy, spicy, and tangy all in one delicious dip.
- Customizable to your spice level—make it mild or extra fiery!
- Great for feeding a crowd, and it’s a fantastic make-ahead option.
Ingredients
Here’s what you’ll need to make this mouthwatering Crockpot Jalapeno Corn Dip:
- 2 15.25 ounce cans (3 cups whole kernel corn)
- 2 jalapenos – seeded and diced
- 1 cup shredded Colby Jack cheese or pepper jack (if you want a kick)
- ⅔ cup sour cream
- 1 8 ounce cream cheese (cubed)
- 6 slices bacon (cooked and chopped)
- ¼ cup cilantro (chopped)
- ¼ cup queso fresco
- 1 lime (half juiced, half cut into wedges)
- Tortilla Chips or Fritos (corn chips, etc.)
- 2 tsp Tajin seasoning (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through how to make this incredible Crockpot Jalapeno Corn Dip step by step:
- Place the corn, jalapenos, Colby Jack cheese, sour cream, Tajin seasoning (optional), and cream cheese in the slow cooker. Turn on low for 2 hours.
- Stir occasionally to ensure everything is well combined and the cheese is melted evenly.
- Add the bacon and stir, saving some for the top.
- Remove and sprinkle with cilantro, queso fresco, and a squeeze of lime.
- Serve with your choice of chips and enjoy the ooohs and ahhhs from your guests!
Pro Tips for Making the Recipe
Here are a few tips to take your Crockpot Jalapeno Corn Dip to the next level:
- Adjust the heat: If you prefer a milder dip, use just one jalapeno or omit the seeds. If you like it extra spicy, add more jalapenos or throw in some diced serrano peppers!
- Fresh is best: Don’t skip the fresh cilantro and lime juice—they add a bright, fresh flavor that balances out the richness of the dip.
- Make ahead: This dip is perfect for making ahead of time. Prep all your ingredients, toss them in the slow cooker, and let it cook while you get ready for your gathering.
How to Serve
This dip is super versatile, so get creative with how you serve it!
- Scoop it up with tortilla chips, Fritos, or even fresh veggies for a lighter option.
- Use it as a topping for tacos or nachos—trust me, it’s a game-changer!
- Pair it with some crusty bread or crackers for a quick snack.
Make Ahead and Storage
One of the best things about this recipe is how easy it is to make ahead and store:
- Make ahead: Prep all your ingredients and store them in the fridge overnight, then toss everything into the slow cooker the next day.
- Refrigerate: Leftover dip can be stored in an airtight container in the fridge for up to 3 days. Reheat it in the microwave or on low in your slow cooker until warmed through.
- Freeze: While the dip freezes well, it’s best served fresh for the creamiest texture.
And there you have it—your new go-to dip for every occasion! Whether you’re hosting a Super Bowl party, a casual gathering with friends, or just need a quick family dinner idea, this Crockpot Jalapeno Corn Dip is sure to be a hit. Pair it with some homemade cheesy breadsticks or Cheddar Bay Biscuits for the ultimate spread. Happy dipping, friends! 🌶️🧀
Crockpot Jalapeno Corn Dip
Ingredients
- 2 cans whole kernel corn 15.25 ounce cans (3 cups)
- 2 jalapenos jalapenos seeded and diced
- 1 cup Colby Jack cheese shredded or pepper jack
- ⅔ cup sour cream
- 8 ounce cream cheese cubed
- 6 slices bacon cooked and chopped
- ¼ cup cilantro chopped
- ¼ cup queso fresco
- 1 lime lime half juiced, half cut into wedges
- Tortilla Chips or fritos corn chips, etc.
- 2 tsp Tajin seasoning optional
Instructions
- Place the corn, jalapenos, Colby Jack, sour cream, Tajin seasoning (optional), and cream cheese in the slow cooker. Turn on low for 2 hours.
- Stir occasionally.
- Add the bacon and stir, saving some for the top.
- Remove and sprinkle with cilantro, queso fresco, and a squeeze of lime.
- Serve with your choice of chips.