Description
This creamy and spicy corn dip combines sweet corn, zesty jalapeños, and a blend of cheeses, all melted together in a slow cooker. It’s a crowd-pleaser that’s sure to be a hit at any event.
Ingredients
Units
Scale
- 4 1/2 cups corn kernels (frozen, canned, or roasted)
- 2 jalapeños, seeded and diced
- 1/2 cup sour cream
- 1 cup shredded Pepper Jack cheese
- 1/4 cup crumbled cotija cheese
- 8 ounces cream cheese, cubed
- 4 slices bacon, diced
- 2 tablespoons chopped fresh cilantro
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Bacon: In a large skillet over medium-high heat, cook the diced bacon until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain.
- Combine Ingredients in Slow Cooker: Place the corn, diced jalapeños, sour cream, Pepper Jack cheese, and cotija cheese into a 6-quart slow cooker. Season with salt and freshly ground black pepper to taste. Stir until well combined. Top with the cubed cream cheese.
- Cook: Cover and cook on low heat for 2 hours.
- Stir: Uncover and stir until the cream cheese is fully incorporated and the mixture is creamy.
- Final Touches: Cover again and cook on high heat for an additional 15 minutes.
- Serve: Transfer the dip to a serving bowl, garnish with the cooked bacon and chopped cilantro. Serve immediately with tortilla chips or your preferred dippers.
Notes
- For a milder dip, reduce the amount of jalapeños or remove all seeds and membranes. For extra heat, consider leaving some seeds or adding an additional jalapeño.
- If cotija cheese is unavailable, Parmesan cheese can be used as a substitute.
- This dip can be kept warm in the slow cooker on the “warm” setting during your event.