Slow Cooker Corn & Jalapeño Dip

Slow Cooker Corn & Jalapeño Dip

Slow Cooker Corn & Jalapeño Dip


6 servings


  • 4 slices bacon, diced, plus more for topping, if desired
  • 3 cups weet corn, roasted/grilled and removed from cob (about 4 – 6 cobs)
  • 2 jalapeños, seeded and diced
  • ½ cup sour cream
  • 1 cup shredded pepper jack cheese
  • ¼ cup grated Parmesan cheese
  • Kosher salt and freshly ground pepper, to taste
  • 8 ounces cream cheese, cubed
  • 2 tablespoons chopped chives (optional, for topping)


  1. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

  2. Place corn, jalapeños, sour cream, Pepper Jack and Parmesan into a slow cooker; season with salt and pepper to taste. Stir until well combined. Top with cream cheese.

  3. Cover and cook on low heat for 2 hours.

  4. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.

  5. Garnish with bacon and chives, if desired. Serve immediately.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.