Crockpot Jalapeño Corn Dip is a creamy, cheesy, and slightly spicy appetizer that’s perfect for parties, game days, or potlucks. Made with sweet corn, melted cheese, and a kick of jalapeño heat, this slow-cooked dip is incredibly easy to prepare and always a crowd favorite. Just toss everything into the crockpot, let it melt together, and serve with tortilla chips or crackers!
Why You’ll Love This Recipe
- Effortless to Make: Just dump the ingredients in the crockpot and let it cook!
- Perfectly Creamy & Cheesy: Loaded with melty cheese and smooth cream cheese.
- Customizable Heat Level: Adjust the jalapeños to make it mild or extra spicy.
- Great for Gatherings: A warm, comforting dip that’s always a hit at parties.
- Make-Ahead Friendly: Can be prepped in advance for easy entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Frozen or canned corn, drained
- Cream cheese, cubed
- Shredded cheddar cheese
- Shredded Monterey Jack or pepper jack cheese
- Sour cream
- Jalapeños, diced (fresh or canned)
- Green chilies, drained
- Garlic powder
- Onion powder
- Salt and pepper
- Butter (optional, for extra richness)
- Bacon bits (optional, for topping)
- Green onions or cilantro (for garnish)
Directions
- Prepare the Crockpot: Spray the slow cooker with nonstick spray to prevent sticking.
- Add Ingredients: Place corn, cream cheese, shredded cheeses, sour cream, jalapeños, green chilies, garlic powder, onion powder, salt, and pepper into the crockpot. Stir slightly.
- Slow Cook: Cover and cook on low for 2-3 hours or high for 1-1.5 hours, stirring occasionally until the cheese is fully melted.
- Mix and Serve: Stir well before serving. Garnish with bacon bits, green onions, or cilantro. Serve warm with tortilla chips, crackers, or fresh veggies.
Servings and Timing
- Servings: 8-10
- Prep Time: 5 minutes
- Cook Time: 2-3 hours on low / 1-1.5 hours on high
- Total Time: Up to 3 hours
Variations
- Extra Spicy: Add more jalapeños, a pinch of cayenne, or hot sauce.
- Milder Version: Reduce the jalapeños and use mild green chilies.
- Mexican-Inspired: Add taco seasoning or a squeeze of lime juice for extra flavor.
- Meaty Option: Stir in cooked, crumbled bacon or browned sausage.
- Smoky Twist: Use smoked cheddar or add a dash of smoked paprika.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm in the crockpot on low or microwave in 30-second bursts, stirring frequently.
FAQs
Can I use fresh corn instead of frozen or canned?
Yes! Fresh corn cut off the cob works great in this recipe.
How can I make this dip thinner?
Stir in a little milk or extra sour cream until you reach your desired consistency.
What’s the best cheese for this dip?
Cheddar and Monterey Jack melt well, but you can also use Colby Jack or smoked gouda.
Can I make this dip ahead of time?
Yes! Cook it in advance and reheat in the crockpot before serving.
What can I serve with jalapeño corn dip?
Tortilla chips, crackers, pretzels, sliced baguette, or fresh veggies.
How do I make this dip creamier?
Add more cream cheese or sour cream for a silkier texture.
Can I cook this on the stovetop instead of a crockpot?
Yes! Heat everything in a large saucepan over medium-low heat until melted and creamy.
How do I reduce the spice level?
Use fewer jalapeños and swap pepper jack for mild Monterey Jack cheese.
Is this dip gluten-free?
Yes, as long as all ingredients (especially seasonings) are gluten-free.
Can I double this recipe for a larger crowd?
Absolutely! Just use a larger crockpot and adjust cooking time if needed.
Conclusion
Crockpot Jalapeño Corn Dip is the ultimate easy, cheesy appetizer that’s packed with flavor and just the right amount of spice. Whether you’re hosting a party, tailgating, or just craving a warm, creamy dip, this recipe is guaranteed to please. Try it today and enjoy a crowd-pleasing favorite!
Print
Crockpot Jalapeño Corn Dip Recipe
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 5 min
- Category: Appetizer / Dip
- Method: Slow Cooker
- Cuisine: American / Tex-Mex
Description
This Crockpot Jalapeño Corn Dip is creamy, cheesy, and packed with a little kick! Perfect for parties, game nights, or a delicious snack, this easy slow-cooker recipe is sure to be a crowd-pleaser. Serve it warm with tortilla chips or crackers!
Ingredients
- 3 cups (450 g) frozen corn (or canned, drained)
- 8 oz (225 g) cream cheese, cubed
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (60 g) shredded Monterey Jack cheese
- 1/2 cup (120 ml) sour cream
- 2 jalapeños, finely chopped (remove seeds for less heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup (60 ml) milk (optional, for a creamier dip)
- 1/2 cup cooked bacon, crumbled (optional)
- 2 green onions, chopped (for garnish)
Instructions
1️⃣ Prepare the Crockpot:
- Spray the inside of the slow cooker with non-stick spray.
2️⃣ Add the Ingredients:
- Place corn, cream cheese, shredded cheeses, sour cream, jalapeños, and seasonings into the slow cooker.
- Stir everything gently to combine.
3️⃣ Cook the Dip:
- Cover and cook on LOW for 2-3 hours or HIGH for 1-1.5 hours, stirring occasionally.
- If the dip is too thick, stir in ¼ cup milk to loosen it.
4️⃣ Final Touches:
- Once melted and creamy, stir in bacon (if using).
- Garnish with chopped green onions.
5️⃣ Serve & Enjoy:
- Serve warm with tortilla chips, crackers, or toasted baguette slices.
Notes
🌶 Extra Spicy? Use pickled jalapeños or add 1/2 teaspoon cayenne pepper.
🧄 More Flavor? Mix in 1 teaspoon ranch seasoning for a tangy twist.
🥓 Meaty Upgrade? Stir in shredded chicken or crumbled sausage.
🧀 Cheese Lover’s Dream? Swap Monterey Jack for Pepper Jack cheese for extra spice.