Spicy corn and jalapeño cheese dip makes great party food. You can make this jalapeño corn dip in the crockpot and make it as spicy (or not) as you choose. This slow cooker dip recipe is always a BIG hit and this easy street corn dip doesn’t last long. I love this cheesy Mexican-style appetizer with chips. And so will you!
There are other slow cooker dip recipe options but this easy street corn dip is one of my favourites. The flavour is never disappointing and it’s thick enough to be scooped up with any kind of chips.
Spicy Corn and Jalapeño Cheese Dip Ingredients
Use canned corn kernels to make this, unless you especially want to use freshly cooked corn. Frozen corn also works fine. In fact, I find frozen corn is one of the few vegetables that is every bit as good as fresh!
I made this jalapeño corn dip with two de-seeded jalapeños. For a spicier result, leave the seeds in or use more. For a milder taste, only use one or even omit this ingredient altogether.
I like Colby Jack cheese in this cheesy Mexican-style appetizer. I’d expect any kind of cheese would work though – perhaps try a Mexican blend or some cheddar. Queso fresco, which is authentic Mexican soft cheese, also features in this recipe.
The sour cream and cream cheese add all the wonderful creaminess you’d want. As for the bacon, either mix it in at the end of the recipe or just sprinkle some on top. Or both!
In addition to those ingredients, you need cilantro and lime juice (fresh is best!) as well as chips for serving.
How to Make this Slow Cooker Dip Recipe
If your crockpot is plugged in and you have all the ingredients to hand, you can make this easy street corn dip. Put the corn in the crockpot along with the jalapeños, cream cheese, sour cream, and shredded cheese. Cook this mixture on low for 2 hours, stirring every half hour.
Stir the bacon into this jalapeño corn dip and then sprinkle the queso fresco, cilantro and lime on top. Sometimes I’ll sprinkle finely sliced green onions on top as well.
What to Serve with Spicy Corn and Jalapeño Cheese Dip
Chips are the default dippers for this cheesy Mexican-style appetizer. Choose from corn chips, potato chips, or your favourite kind. Because this dip is thick and gooey, it’s best to choose chips sturdy enough to scoop up the dip without snapping in half.
Other options include lightly toasted baguette slices or crackers. Vegetable crudités would work if you like them, but this is already a vegetable-based dip so you might prefer a contrast.
Tips for this Easy Street Corn Dip Recipe
This spicy corn and jalapeño cheese dip is already easy to make but there are a few tips and tricks:
- Save some of the liquid from the canned corn. You can thin the jalapeño corn dip with it if it comes out too thick.
- Use freshly cooked, canned or frozen corn to make this spicy corn and jalapeño cheese dip. Any of those works (apart from canned creamed corn which isn’t the right texture).
- You don’t have to add the cream cheese until 15 minutes before serving. Just make sure it is fully melted in. I usually at it at the beginning though, just because it’s easier.
- Remember to wash your hands with warm soapy water after preparing the jalapeño chillies. It’s better than forgetting and then touching your eye – ouch!!
- Serve it with the ‘scoop’ variety of tortilla chips or Fritos, for easier scooping.
- Don’t want to have to scrub the crockpot after making this slow cooker dip recipe? Use a crockpot liner for easy clean-up.
- If you have vegetarians coming over, omit the bacon or serve it on the side so the carnivores can add their own. Making a vegan version would be possible but you’d need to find vegan versions of the cream cheese, shredded cheese and queso fresco.
- Omit the sour cream or see if you can find a vegan equivalent such as vegan ‘sour cream’ which is made with cashews, salt, lemon juice, and vinegar.
This slow cooker dip recipe blends sweet, spicy and salty flavours together. If you’re expecting a crowd, this is such an easy recipe to make. You basically just have to dump the ingredients into your crockpot and let it cook. Then you can serve it warm (keep the crockpot plugged in – just remove the lid).
If you like this jalapeño corn dip, you might also like Mexican Street-Style Corn, Mexican Elote Street Corn Kale Salad with Spicy Yogurt Lime and Elote Mexican Street Corn Nachos with Zesty Cheese Sauce.
Slow Cooker Spicy Corn and Jalapeño Cheese Dip Recipe
Slow Cooker Spicy Corn and Jalapeño Cheese Dip
- 3 Cup whole kernel corn
- 2 jalapenos seeded and diced
- 1 Cup Colby Jack cheese shredded
- 2/3 Cup sour cream
- 8 Oz. 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
- Corn Chips your favourite
- Place the corn, jalapenos, Colby Jack, sour cream and cream cheese in the slow cooker. Turn on low for 2 hours. Alternatively, you can wait to add the cream cheese until 15 minutes before serving.
- Stir occasionally.
- Add the bacon and stir, saving some for the top.
- Remove and sprinkle with cilantro, queso fresco and a squeeze of lime.
- Serve with your choice of chips.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Whether you choose to serve this spicy corn and jalapeño cheese dip with chips, crackers or toast points, you will love it. An easy street corn dip makes a nice centerpiece at parties. This super-simple slow cooker dip recipe will disappear fast! It’s that good.
If you are looking for another appetizer recipe, you might also like this Texas Cowboy Caviar Dip.