Home » Appetizer Recipes » Crock Pot Jalapeño Popper Corn Dip (+Video)

Crock Pot Jalapeño Popper Corn Dip (+Video)

Crock Pot Jalapeño Popper Corn Dip is full of corn, bacon, jalapeños in a creamy filling. Serve with tortilla chips or corn chips!

A WARM AND CREAMY CORN DIP RECIPE

This Crock Pot Jalapeno Popper Corn Dip is a take on the traditional Frito Corn Dip but with the added flavors of yummy jalapeño poppers! AND BONUS: it’s made in a slow cooker! You can make it ahead of time and then take it with you if you’re serving it elsewhere. Then all you have to do is plug it in and keep it on the warm setting.

Creamy Jalapeno Corn Dip topped with sliced green onion and crispy bacon bits.

TIPS FOR MAKING CORN DIP:

  • I think the fire-roasted canned corn works best with this recipe. It really adds an additional layer of flavor. You could always use canned Mexi-corn as well or just regular canned sweet corn.
  • Fresh jalapeños are my favorite but you could used pickled jalapeños if that’s all you have.
  • See my tip below for keeping down the heat (spicy) level when using jalapeños.
  • I definitely recommend wearing disposable gloves when cutting up jalapeños. Or just be sure to wash your hands very well immediately after dicing them up.
Crock Pot Jalapeno Popper Corn Dip recipe from The Country Cook served in a white bowl and topped with bacon bits and sliced green onions.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • fire-roasted corn
  • fresh jalapeños
  • sour cream
  • shredded Mexican cheese blend
  • salt and pepper
  • cream cheese
  • bacon
  • green onions
fire-roasted canned corn, fresh jalapeños, sour cream, shredded Mexican cheese blend, salt and pepper, cream cheese, bacon, green onions.

HOW TO MAKE JALAPEÑO POPPER CORN DIP:

Drain cans of fire-roasted corn.

fire-roasted corn being drained in a silver colander.

Cut the tops and bottoms off of the jalapeños. Slice them lengthwise. Then remove all the seeds and discard. If you want this dish to be spicy, you can add some of the seeds to the dish since they are the spicy part of the jalapeño.

fresh jalapeños sliced in half and seeds removed with a knife and wooden cutting board.

Finely dice the jalapeños.

finely diced fresh jalapeños on a wooden cutting board.

Place drained corn into a 2.5 quart slow cooker.

fire-roasted corn layered onto the bottom of a small, round slow cooker.

Top with diced jalapeños.

diced jalapeños layered on top of fire roasted corn in a small oval crock pot.

Then top with shredded cheese. Season well with salt and pepper.

shredded Mexican blend Cheese layered on top of diced jalapeño layer in a white oval slow cooker.

Top with sour cream. Stir the mixture well.

four large dollops of sour cream on top of shredded cheese in slow cooker with wooden spoon on the side.

Top mixture with cubed cream cheese (don’t stir.)

chunks of cubed cream cheese added with sour cream on top of cheese in a white 2.5 quart slow cooker.

Cover and cook on low (until everything is warm and cream cheese has melted.) Uncover and stir until everything is combined well. Sprinkle top with bacon and sliced green onions.

Jalapeno Popper Corn Dip shown in a small oval slow cooker and wooden spoon for serving.

You can keep the slow cooker on the warm setting so that it stays warm as everyone helps themselves!

Jalapeno Popper Corn Dip served in a white serving bowl with a chip.

CRAVING MORE RECIPES?

Originally published: May 2016
Updated and republished: May 2020

Crock Pot Jalapeno Popper Corn Dip dipped with a chip

Crock Pot Jalapeño Popper Corn Dip

Crock Pot Jalapeño Popper Corn Dip is full of corn, bacon, jalapeños in a creamy filling. Serve with tortilla chips or corn chips!
4.97 from 29 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8

Ingredients

  • 3 (15 ounce) cans fire-roasted corn, drained well
  • 2 jalapeños, seeded and diced
  • ½ cup sour cream
  • 1 cup shredded Mexican cheese blend
  • salt and pepper, to taste
  • 8 ounce block cream cheese, cubed
  • ½ pound bacon, cooked and crumbled
  • sliced green onions, to garnish

Instructions

  • Place drained corn, diced jalapenos, sour cream, shredded Mexican cheese blend into a 2.5 quart crock pot (or larger); season with salt and pepper, to taste.
  • Stir until well combined. Top with cubed cream cheese.
  • Cover and cook on low heat for 2 hours.
  • Uncover and stir until everything is combined well.
  • Sprinkle top with bacon and sliced green onions. Serve with tortilla or corn chips.

Video

YouTube video

Notes

  • You can keep the slow cooker on the warm setting so that it stays warm as everyone helps themselves!
  • Serve with your favorite chips. Fritos Corn Chips, Tortilla Chips or Ruffles Chips are our favorites. Or you could even serve with crackers. 
Course: Appetizer
Cuisine: American

Nutrition

Calories: 379kcal | Carbohydrates: 36g | Protein: 17g | Fat: 20g | Sodium: 497mg | Fiber: 3g | Sugar: 9g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




16 Comments

  1. 5 stars
    Some nights I don’t feel like cooking so tonight I made this recipe to snack on instead of dinner. I added a few extra spices for more flavor and it is delicious! My husband wants more spice in it lol but I have 2 young boys who won’t eat spicy things. Thanks for a yummy recipe!

    1. Ha! I understand the balance of trying to make food spicy for some people and much less spicy for others. My acid reflux can’t handle the heat like I used to-LOL. I do miss it though! Thank yo use much for taking the time to come back and leave a comment!!

  2. 5 stars
    I made it this morning for a work potluck. Total success and all eaten up! I was thanked for making it and was asked for the recipe. Woo!

  3. 5 stars
    You say a block of Cream cheese, but you say 8oz. Most blocks are 16oz and the small blocks are 8oz. In your picture you show 16oz. Which one is correct?

    Thanks!