Crockpot Jalapeño Corn Dip
Jalapeño Corn Dip is a savory appetizer dip that’s as addictive as it is easy to make! Just plug in the slow cooker, toss in the ingredients, and dig in after just 2 hours of cooking. It’s creamy, oh so cheesy, and loaded with the perfect amount of sweet corn and spicy jalapeños! Serve it for game day, at a potluck, or any get together with friends for a real treat.
Jalapeños are so much fun to cook with! When they’re paired with sweeter or more neutral flavored ingredients, their natural spiciness is tamed in a really tasty way. If you’re a fan of this easy dip recipe, you’ll also love Jalapeño Cornbread, Jalapeño Popper Wontons and Jalapeño Bacon Mac and Cheese!
Jalapeño Corn Dip
Oh, slow cookers – how we love you so much! It’s so easy to just plug in the Crockpot and let it do all the work for you, isn’t it? Especially when you’re getting ready for a party!
If you’re about to host some friends over and you need to get yourself and the house ready, this is the appetizer recipe for you. You just toss all of the ingredients into your Crockpot, and in a little more than 2 hours later you have everyone’s new favorite dip ready to go!
Loaded with cheesy goodness, jalapeños, sweet corn, and whatever toppings your heart desires, this addictive dip is too good to just have one bite of!
How to Make Crockpot Jalapeño Corn Dip:
- Place the corn, sour cream, pepper jack, mozzarella, jalapeños, salt and pepper into the slow cooker and stir to combine. Top with the cubed cream cheese.
- Cover and cook on LOW for 2 hours. Uncover, and stir to combine the ingredients. Cover and cook for an additional 20-25 minutes or until warmed through.
- Serve as is or topped with your favorite garnishes.
Tips and Variations:
- Fresh corn and jalapeños can be used. You’ll need about 4-5 ears of corn. It needs to be cooked ahead of time since it’s only being warmed in this recipe.
- Adjust the amount of jalapeños to your liking or swap them out with green chiles instead.
- Don’t try to rush this recipe by kicking up the heat to HIGH. Your end result won’t be as cheesy, creamy, or flavorful.
- When it comes to toppings, feel free to have fun and toss on whatever you want! Some of the best toppings include crumbled bacon, smoked paprika, queso fresco, green onions, and purple onions.
Storage and Reheating
Storage: In an airtight container in the fridge, any leftovers you have of Jalapeño Corn Dip will stay fresh for about 3-4 days.
Reheating: While you can reheat this dip in the microwave, it’s even better when warmed up in the oven or slow cooker.
More Appetizer Dip Recipes:
Ingredients
Dip:
- 3 (14.5 ounce) cans whole kernel corn, drained and rinsed
- 1 cup sour cream
- 1 cup pepper jack cheese, shredded off the block
- ½ cup mozzarella cheese, shredded off the block
- 1 (4 ounce) can jalapenos, diced
- 1 (8 ounce) package cream cheese, cubed
- Salt and pepper, to taste
Optional toppings:
- Crumbled bacon
- Smoked paprika
- Queso fresco
- Green onions
- purple onion
- Sliced jalapeños
Instructions
- Place the corn, sour cream, pepper jack, mozzarella, jalapeños, salt and pepper into the slow cooker and stir to combine. Top with the cubed cream cheese.3 (14.5 ounce) cans whole kernel corn1 cup sour cream1 cup pepper jack cheese½ cup mozzarella cheese1 (4 ounce) can jalapenosSalt and pepper1 (8 ounce) package cream cheese
- Cover and cook on LOW for 2 hours. Uncover, and stir to combine the ingredients. Cover and cook for an additional 20-25 minutes or until warmed through.
- Serve as-is or topped with your favorite garnishes. See post for storage options.
