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A white woman's hand holding a tortilla chip that's being used to scoop jalapeño corn dip out of a large bowl.

Irresistible Jalapeño Corn Dip (Slow Cooker Recipe)

40aprons.com/jalapeno-corn-dip-crockpot/
Irresistibly creamy and tangy with the perfect amount of zest and heat, this Mexican-inspired slow cooker corn dip is downright incredible.
Prep 15 minutes
Cook 2 hours
Total 2 hours 15 minutes
Recipe Makes (Approximate): 10 servings

Equipment

  • Crockpot or similar slow cooker, 3- to 5-quart size
  • Large wooden spoon or silicone spatula
  • Large skillet
  • Large plate
  • Paper towels
  • Tongs or fork
  • Sharp knife optional

Ingredients

For the Jalapeño Corn Dip

  • 1 8-ounce block full-fat cream cheese (at room temperature)
  • ½ cup fall-fat sour cream (at room temperature)
  • 3 14.75-ounce cans fire-roasted whole kernel corn (drained well, rinsed)
  • 2 large jalapeños (approximately 1 ½ ounces each; seeds removed, diced)
  • 1 teaspoon garlic powder
  • ½ teaspoon chili powder (more or less to taste)
  • 1 teaspoon salt (plus more to taste)
  • 1 ½ cups shredded cheese of choice (Monterey jack, pepper jack, cheddar, or blend; at room temperature)
  • ½ pound bacon (thick-cut or thin-cut)
  • ¼ cup chopped fresh cilantro (optional)

Instructions

  • Add 1 8-ounce block full-fat cream cheese and ½ cup fall-fat sour cream to slow cooker. Briefly stir to combine ingredients, breaking block of cream cheese into large chunks.
  • Add 3 14.75-ounce cans fire-roasted whole kernel corn, 2 large jalapeños, 1 teaspoon garlic powder, ½ teaspoon chili powder, 1 teaspoon salt, and 1 ½ cups shredded cheese of choice to slow cooker. Briefly stir all ingredients together until just incorporated.
  • Secure lid on slow cooker. Set slow cooker to 2 hours on LOW heat. During 2-hour cook time, occasionally remove lid and stir to blend mixture. Replace lid after stirring.
  • Toward end of 2-hour cook time, place large skillet on stovetop over medium heat. Layer paper towels on large plate and set aside.
  • When skillet is warm, place ½ pound bacon in skillet. Fry bacon until crisp, flipping bacon over as needed. Transfer cooked bacon to plate lined with paper towels and set aside to cool.
  • Once bacon has cooled, chop or crumble bacon into small pieces. Reserve 1 to 2 tablespoons bacon and small portion of ¼ cup chopped fresh cilantro to use as garnish.
  • After 2-hour cook time has ended, add remaining bacon and cilantro to dip. Stir well to incorporate bacon and cilantro into dip.
  • Set slow cooker to Keep Warm setting if needed. Top dip with reserved bacon and cilantro. Serve dip hot with tortilla chips, corn chips, or other vessels of choice.

Recipe Notes

  • Corn: Fire-roasted corn is our preference because it adds a lot of really nice, deep flavor, but you're welcome to use regular whole kernel corn if you prefer it.
  • Jalapeños: For a little more heat, add some or all of the jalapeño seeds to your dip. The fewer seeds you use, the more mild the dip will be.
  • Shredded Cheese: For the best results, buy a block of fresh cheese and then shred it yourself. Prepackaged shredded cheese contains fillers and starches to prevent clumping. Those anti-clumping agents can keep the cheese from melting properly or give it a gritty or grainy texture.

Nutrition Information (Approximate)

Serving Size: 1 servingCalories: 391calProtein: 13gFat: 27gSaturated Fat: 12gTrans Fat: 0.03gCholesterol: 63mgSodium: 589mgPotassium: 375mgTotal Carbs: 29gFiber: 3gSugar: 7gNet Carbs: 26gVitamin A: 728IUVitamin C: 17mgCalcium: 154mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/jalapeno-corn-dip-crockpot/