Crack Corn Dip
This Crockpot Jalapeno Corn Dip, nicknamed Crack Corn Dip, is the ultimate addictive party food! Creamy, cheesy, with a spicy kick and crispy bacon, it's a dump-and-go slow cooker wonder.
Servings: 8 servings
Calories: 280kcal
Equipment
- Slow Cooker (Crockpot)
Ingredients
- 2 15.25 oz cans whole kernel corn, drained (about 3 cups)
- 2 jalapeños, seeded and finely diced
- 1 cup shredded Colby Jack cheese (or Pepper Jack)
- 0.66 cup sour cream
- 8 oz cream cheese, cubed
- 6 slices bacon, cooked crisp and chopped
- 0.25 cup fresh cilantro, chopped
- 0.25 cup queso fresco, crumbled
- 1 lime (half juiced, half in wedges)
- for serving tortilla chips or Fritos Scoops
- 2 teaspoons Tajin seasoning (optional)
Instructions
- In a slow cooker, combine drained corn, diced jalapeños, shredded cheese, sour cream, optional Tajin, and cubed cream cheese. Stir.
- Cover and cook on LOW for 2 hours, stirring occasionally, until cheese is melted and dip is hot and bubbly.
- Stir in most of the chopped bacon. Transfer to a serving bowl. Top with reserved bacon, cilantro, queso fresco, and a squeeze of fresh lime juice.
- Serve immediately with sturdy tortilla chips or Fritos Scoops for dipping.
Notes
Pro Tips: For the best texture, you can add the cream cheese at the beginning for maximum creaminess, or during the last 15 minutes for a tangier flavor. If the dip is too thick, thin it with a splash of milk or reserved corn liquid. The fresh lime juice and cilantro garnish are non-negotiable for bright flavor. For another legendary party dip, try our crowd-pleasing Texas Trash Dip.