Back to Recipe

Corn & Jalapeño Dip

Here's how you make Corn & Jalapeño Dip
Pause Continue Reading
  • Servings: 10
  • Prep: 10m
  • Cook: 2.25h
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • 3 cans (15.25 ounce each) whole kernel corn (drained)
  • 2 jalapeño peppers, seeded and diced (more if you like it spicy)
  • 1/2 cup sour cream
  • 1 cup Pepper Jack cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 8 ounces cream cheese (cubed)
  • 6 ounces bacon (6 slices, slices, cooked and crumbled)
  • 2 tablespoons chopped chives
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place corn, jalapeños, sour cream, Pepper Jack cheese, and Parmesan into a 3 qt slow cooker; season with salt and pepper to taste. Stir until well combined.

  • Step 2: Top with cream cheese. Cover and cook on low heat for 2 hours.

  • Step 3: Uncover and stir until cream cheese is well-combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately, garnished with the crumbled bacon and chives, if desired.

  • For parties, I transfer the finished dip to a 2 qt mini crockpot, turned to the lowest setting.

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.