Crock Pot Jalapeno Popper Corn Dip is full of corn, bacon, jalapenos in a creamy filling. Serve with tortilla chips or corn chips!
CROCK POT JALAPENO POPPER CORN DIP
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.
VIDEO INCLUDED BELOW:
TIPS FOR MAKING THIS 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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
fire-roasted corn
fresh jalapeños
sour cream
shredded Mexican cheese blend
salt & pepper
cream cheese
bacon
green onions
green onions
HOW TO MAKE SLOW COOKER JALAPENO POPPER CORN DIP:
Drain cans of fire-roasted corn.
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.
Finely dice the jalapeños.
Place drained corn into a 2.5 quart slow cooker.
Top with diced jalapeños.
Then top with shredded cheese. Season well with salt & pepper.
Top with sour cream. Stir the mixture well.
Top mixture with cubed cream cheese (don’t stir.)
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.
You can keep the slow cooker on the warm setting so that it stays warm as everyone helps themselves!
Enjoy!
Originally published: May 2016
Updated and republished: May 2020
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CROCK POT JALAPENO POPPER CORN DIP
Crock Pot Jalapeno Popper Corn Dip is full of corn, bacon, jalapenos in a creamy filling. Serve with tortilla chips or corn chips!
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Servings: 8
Calories: 379kcal
Ingredients
- 3 (15 oz) cans fire-roasted corn, drained well
- 2 jalapeños, seeded and diced
- 1/2 cup sour cream
- 1 cup shredded Mexican cheese blend
- salt and pepper, to taste
- 1 (8 oz) block cream cheese, cubed
- 1/2 lb 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
Notes
You can keep the slow cooker on the warm setting so that it stays warm as everyone helps themselves!
Nutrition
Calories: 379kcal | Carbohydrates: 36g | Protein: 17g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 497mg | Potassium: 523mg | Fiber: 3g | Sugar: 9g | Vitamin A: 665IU | Vitamin C: 13mg | Calcium: 214mg | Iron: 1mg
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Oh my! This looks so good, I can't stand it!!! I can't wait to make this. Thanks for such a great recipe!
Yum, I love warm creamy corn dips…. especially if they have a little bit of kick!
You would LOVE this one!! You have to try it, YUM!
Is this good served with corn chips?
Yes, you can serve this with corn chips.
Can this be made and be frozen for later?
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!
Hi Susan – my picture shows an 8 oz. block. Most cream cheese blocks are 8 oz. That is the amount you want to use for this recipe. 🙂
Can this be refrigerated and reheated and still be good?
Joy – I haven’t tried that. I’m sorry! It’s possible but you’d probably have to gently re-heat it.
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!
Could this go in the oven?
Hi Janet! It could. I haven’t tested it out though so I couldn’t give you an exact amount. I would probably cover with foil and heat it at 350f for about 20 minutes, then stir and go from there. 🙂
Can you use frozen corn and does the corn have to be roasted