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Slow-Cooker Corn & Jalapeño Dip


Easy to make, this slow-cooker corn jalapeño dip is perfect with Fritos for that big game or any day you have a craving for this slightly sweet, slightly spicy, and definitely delicious dip! Make in your slow-cooker, this recipe is a hands-off approach to your appetizer table. FIlled with the flavors of sweet corn, creamy sour cream, zesty jalapeños, and melty cheeses, this recipe is sure to be a hit at your next party.

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Rate this recipe 4.7/5 (33 Votes)


  • 4 slices bacon, diced
  • 3 (15.25-ounces) cans whole kernel corn, drained
  • 2 jalapeños, seeded and diced
  • 1/2 cup sour cream
  • 1 cup shredded Pepper Jack cheese
  • 1/4 cup grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces cream cheese, cubed
  • 2 tablespoons chopped chives


Servings 8
Preparation time 20mins
Cooking time 165mins
Adapted from


Step 1

Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate; set aside.

Place corn, jalapeños, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.

Cover and cook on low heat for 2 hours.

Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

Serve immediately, garnished with bacon and chives, if desired.

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