Description
This Crockpot Jalapeno Corn Dip is a creamy, cheesy, and slightly spicy appetizer that’s perfect for parties, game days, or any gathering. Made with sweet corn, jalapenos, crispy bacon, and a blend of cheeses, this slow-cooker dip is easy to prepare and full of bold flavors. Serve it with tortilla chips or corn chips for a crowd-pleasing dish.
Ingredients
Units
Scale
- 2 (15.25-ounce) cans whole kernel corn (or 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-ounce) cream cheese, cubed
- 6 slices bacon, cooked and chopped
- 1/4 cup cilantro, chopped
- 1/4 cup queso fresco
- 1 lime (half juiced, half cut into wedges)
- 2 teaspoons Tajin seasoning (optional)
- Tortilla chips or Fritos corn chips, for serving
Instructions
- Place the corn, jalapenos, Colby Jack cheese, sour cream, Tajin seasoning (if using), and cream cheese into the slow cooker.
- Turn the slow cooker on low and cook for 2 hours, stirring occasionally.
- Add the cooked bacon, stirring to combine, while reserving some for topping.
- Once done, remove from heat and sprinkle with chopped cilantro, queso fresco, and a squeeze of lime juice.
- Serve warm with tortilla chips or corn chips.
Notes
- You can add the cream cheese in the last 15 minutes of cooking for a smoother texture.
- Adjust the spice level by adding more or fewer jalapenos.
- Pepper Jack cheese can be used instead of Colby Jack for extra heat.
Nutrition
- Serving Size: 1/2 cup
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg