Crockpot Corn Dip
This creamy Crockpot Corn Dip is made with corn, cream cheese, jalapeños, Colby Jack, and bacon—a warm, set-and-forget party dip that's perfect for game day and gatherings!
Ingredients
- 2 15 oz cans whole kernel corn, drained
- 1 cup shredded Colby Jack cheese
- ⅓ cup sour cream
- ½ cup diced pickled jalapeños
- 8 oz block cream cheese softened to room temperature
- 6 slices cooked and crumbled bacon
- additional crumbled bacon optional, for topping
- ⅓ cup queso fresco optional, for topping
- ¼ cup chopped cilantro optional, for topping
- ½ lime optional, for topping
Instructions
- To a 6-quart crock pot, add the drained corn, Colby Jack cheese, sour cream, diced jalapeños, and softened cream cheese. Cover and cook on low for about 1½–2 hours, stirring every 15 minutes until completely melted and smooth.
- Just before serving, stir in the cooked, crumbled bacon. Turn the crock pot to the warm setting (or transfer to a serving bowl if serving at room temperature).
- Sprinkle the top with additional crumbled bacon, crumbled queso fresco, and chopped cilantro, if using. Squeeze the juice from half a lime over the top.
- Serve warm with tortilla chips and enjoy.
Notes
Cream cheese: Soften to room temperature so it melts smoothly.
Frozen corn: If using frozen instead of canned, defrost and pat dry first to avoid a watery dip.
Pre-cooked bacon: If using bagged pre-cooked bacon pieces, use about ¾–1 cup.
Oven method: Assemble as directed and bake at 375°F for about 20 minutes until warmed through; cover with foil at first.
Add seasoning: Stir in about 2 tablespoons of ranch or taco seasoning at the beginning for extra flavor.
Spice level: Use Pepper Jack for more heat, or milder "tamed" jalapeños (or omit) for less.
Substitutions: Mayonnaise for sour cream; goat cheese or feta for queso fresco; green onion for cilantro.
Storage: Keeps in an airtight container in the fridge for 2–3 days. Freezing isn't recommended, as creamy dips can separate.