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Slow Cooker Spicy Corn and Jalapeño Cheese Dip

Course: Appetizer
Cuisine: Mexican
Keyword: corn, Dip
Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 6
Calories: 350kcal
Author: Bella
Spicy corn and jalapeño cheese dip makes great party food. You can make this jalapeño corn dip in the crockpot. 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.
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  • 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.


Calories: 350kcal | Carbohydrates: 14g | Protein: 11g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 437mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1027IU | Vitamin C: 10mg | Calcium: 251mg | Iron: 1mg

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.