Can I make Crockpot Jalapeno Corn Dip ahead of time?

Yes! You can prepare it a day in advance and store it in the fridge. When you’re ready to serve, reheat it in the slow cooker on low until warmed through, stirring occasionally.

Can I use frozen corn instead of canned?

Absolutely. Just measure about 3 cups and thaw it first. Drain any excess moisture so the dip doesn’t get watery.

How spicy is this dip?

As written, it has a mild-to-medium kick. Removing the jalapeño seeds keeps it on the milder side. Using pepper jack cheese and keeping some seeds will turn up the heat.

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3–4 days. Reheat in the microwave or slow cooker, stirring until creamy again.

Can I make this without bacon?

You can! It will still be creamy and delicious. If you want a smoky flavor without bacon, a small pinch of smoked paprika works beautifully.

Crockpot Jalapeno Corn Dip: 6 Irresistible Wins

Description

Crockpot Jalapeno Corn Dip is a creamy, cheesy slow cooker appetizer loaded with sweet corn, crispy bacon, fresh jalapenos, and a squeeze of lime. This easy set-it-and-forget-it dip is perfect for game day, parties, or anytime you need a warm, crowd-pleasing snack.

Ingredients

Scale

2 (15.25 oz) cans whole kernel corn, drained (about 3 cups)
2 jalapenos, seeded and diced
1 cup shredded Colby Jack cheese (or pepper jack for extra heat)
2/3 cup sour cream
1 (8 oz) block cream cheese, cubed
6 slices bacon, cooked and chopped
1/4 cup fresh cilantro, chopped
1/4 cup queso fresco, crumbled
1 lime, half juiced and half cut into wedges
2 teaspoons Tajin seasoning (optional)
Tortilla chips or corn chips for serving

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Instructions

Add the drained corn, diced jalapenos, shredded cheese, sour cream, Tajin seasoning (if using), and cubed cream cheese to the slow cooker.
Stir gently to combine.
Cover and cook on LOW for 2 hours, stirring occasionally.
Once the mixture is hot and creamy, stir in most of the chopped bacon, reserving some for garnish.
Top with cilantro, queso fresco, remaining bacon, and a fresh squeeze of lime juice.
Serve warm with tortilla chips or corn chips.

Notes

For smoother texture, add the cream cheese during the last 15 minutes of cooking and stir until fully melted.

Remove all jalapeno seeds for a milder dip.

Use pepper jack instead of Colby Jack for extra heat.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Appetizer
Method: Slow Cooker
Cuisine: American / Tex-Mex

Nutrition

Serving Size: 1/8 of recipe
Calories: 285
Sugar: 5g
Sodium: 420mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 9g
Cholesterol: 45mg