Crock Pot Corn Dip

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Creamy Crock Pot Corn Dip is easily made with corn, cream cheese, jalapeños, Colby Jack cheese and bacon! It’s a warm dip perfect for a snack or appetizer!

A Creamy Corn Dip Appetizer

If you need an easy, crowd pleasing appetizer that practically makes itself, this Crock Pot Corn Dip is it! After I made this, everyone said I should call it Crack Corn Dip because they couldn’t stop themselves from eating it – ha! Everything melts together in the Slow Cooker into a warm, scoop-able dip. It’s one of those recipes that somehow disappears fast once you set it out with a bowl of chips!

Some chips and a bowl of Slow Cooker Corn Dip.

Frequently Asked Questions

Can you make this Corn Dip in the oven instead?

So, while I haven’t tested this dip myself in the oven, yet, I do have a guess at what I would try. I would assemble as you do for the Crock Pot version then bake in the oven at 375F for 20 mins, or until all is warmed through. It may help to cover it at first with some aluminum foil.

What else can I add to this dip?

If you want to add a little seasoning to this, I would suggest either ranch seasoning (Homemade Ranch works too), or you could use taco seasoning, again Homemade Taco Seasoning works nicely. If you choose to use either, I’d go with about 2 Tablespoons of each and stir it in at the beginning.

How long does this actually need in the Slow Cooker?

This dip may cook faster than the recommended two hours. Really, it all just needs to warm up and give the cream cheese time to get melted and smooth. Depending on the type and size slow cooker you are using, yours may be ready faster than the recommended time.

How long is Corn Dip good for?

This Slow Cooker Corn Dip will keep in the fridge in an air tight container for up to 2-3 days. I generally don’t recommend freezing creamy dips because they never seem to reheat as well and the cream cheese gets curdled and separates if you’re not careful.

A bowl of Corn Dip with garnishes on top.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

whole kernel corn – you can use frozen corn, if desired. If using frozen corn, you need to defrost the bag of corn first and pat it dry. If you don’t pat the corn dry first, it will make the dip watery.
shredded Colby jack cheese – obviously you can use any cheese you prefer. If you want this to have a bit more heat, try using Pepper Jack cheese.
sour cream – instead of sour cream, you could try mayonnaise. I don’t think you taste sour cream as a separate ingredient but I know there are sour cream haters out there. Please just know I have only made the dip the way you see here. I can never say for sure how substitutions would work. If you are a sour cream hater, then usually you know what you like to substitute in recipes with sour cream.
diced pickled jalapeños – if you don’t like pickled jalapeños, you can leave them out. I can’t have really spicy foods anymore (I like the spice but my acid reflux does not!) so I have found some jalapeños sold by Mezzetta that are not spicy. They are called “Tamed Jalapeños” if that is something you want to try (not a paid affiliate link.) I can usually find them at Wal-Mart or Kroger.
block cream cheese– softened to room temperature. Use these Tips to Soften Cream Cheese Quickly if you forgot to get the blocks out.
cooked and crumbled bacon– remember, you can make this easier by cooking up some bacon in the oven, microwave, or Air Fryer, and you could really make this simply by using the bacon pieces in a ziptop bag that you can typically find in the salad aisle of the grocery store. If going that route, I’d use ¾- 1 cups.
queso fresco – queso fresco is a Mexican crumbly cheese. You could also use goat cheese or even Feta cheese. Queso Fresco is generally found where the other Mexican food items are located in the refrigerated section of your grocery store.
chopped cilantro– if you hate cilantro you can use green onion instead or just skip it!
lime – this is optional (only use fresh lime juice as the taste is far better) but it adds a very slight tang and “brightness” to the dish.

whole kernel corn, Colby Jack cheese, sour cream, diced pickled jalapeños, cream cheese, and cooked crumbled bacon.

How To Make Crock Pot Corn Dip

To a 6 quart crock pot add the corn, colby Jack cheese, sour cream, jalapeños and cream cheese. Cover and cook on low for about 1 ½-2 hour, stirring every 15 minutes until completely melted.

A Slow Cooker with corn, colby Jack cheese, sour cream, jalapeños and cream cheese.

Just before serving, add the bacon and stir. Turn the crock pot to the warm setting. Or if you don’t mind serving it at room temperature, you can transfer to a serving bowl. Sprinkle some cilantro, crumbled queso fresco, crumbled bacon and jalapeños on top (if using). Squeeze the juice from half a lime on top.