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Crockpot Jalapeno Corn Dip

Crockpot Jalapeno Corn Dip
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This creamy, cheesy Crack Corn Dip is an easy, crowd-pleasing appetizer made in the slow cooker. It’s mildly spicy, perfect for parties, and beginner-friendly.

Ingredients

Scale
  • 2 cans (15.25 oz each) whole kernel corn
  • 2 jalapeños, seeded and diced
  • 1 cup shredded Colby Jack cheese
  • 2/3 cup sour cream
  • 1 block (8 oz) cream cheese, cubed
  • 6 slices bacon, cooked and chopped
  • 1/4 cup chopped cilantro or parsley
  • 1/4 cup crumbled queso fresco
  • 1 lime (half juiced, half cut into wedges)
  • 2 tsp Tajin seasoning (optional)
  • Chips for serving (Fritos or tortilla chips)

Instructions

  1. Place corn, diced jalapeños, Colby Jack cheese, sour cream, Tajin (if using), and cubed cream cheese in a slow cooker.
  2. Set slow cooker to low and cook for 2 hours, stirring occasionally until cheese is fully melted and mixture is creamy.
  3. Stir in chopped bacon, reserving some for garnish.
  4. Top with chopped cilantro, queso fresco, and a squeeze of lime juice. Stir gently to combine.
  5. Serve hot with chips and lime wedges on the side.

Notes

  • Use corn liquid or a splash of milk to loosen dip if it becomes too thick.
  • Control spice by adjusting jalapeño amount or substituting with bell peppers.
  • To save time, cook on high for 45–60 minutes, stirring often.
  • Can be made in a saucepan over low heat as a stovetop alternative.

Nutrition

Find it online: https://thecookingsisters.com/crockpot-jalapeno-corn-dip/

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