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Jalapeño Corn Dip

Ultra Creamy Jalapeño Corn Dip

A set-and-forget slow cooker dip featuring sweet corn, spicy jalapeños, and a velvet three-cheese base.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 9 People
Course: Appetizer, Snack
Cuisine: American, Southwest
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients in Bulk
  • 2 15.25 oz cans whole kernel corn (drained; approx. 3 cups)
  • 2 medium jalapeños seeded and finely diced
  • 1 cup shredded Colby Jack or Pepper Jack cheese
  • 2/3 cup sour cream
  • 1 8 oz package cream cheese (cubed)
  • 6 slices bacon cooked and chopped
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup queso fresco crumbled
  • 1 lime half juiced, half cut into wedges
  • 2 teaspoons Tajín seasoning optional
  • Dippers: Tortilla chips or Fritos corn chips

Equipment

  • Slow Cooker (Crockpot)
  • Small Skillet
  • Chef’s Knife & Cutting Board
  • Silicone Spatula
  • Citrus Juicer

Method
 

  1. Combine: Place the 3 cups of drained corn, diced jalapeños, 1 cup of shredded cheese, 2/3 cup of sour cream, and 2 teaspoons of Tajín into the slow cooker. Top with the cubed 8 oz of cream cheese.
  2. Slow Cook: Cover and cook on LOW for 2 hours.
  3. Emulsify: Stir the mixture occasionally to ensure the cream cheese and shredded cheese melt into a smooth, uniform sauce.
  4. Add Bacon: Stir in the majority of the 6 slices of chopped bacon, reserving a small amount for the final garnish.
  5. Brighten: Squeeze in the juice of half a lime and give the dip one final stir.
  6. Garnish: Top with the remaining bacon, 1/4 cup of fresh cilantro, 1/4 cup of crumbled queso fresco, and an extra dusting of Tajín.
  7. Serve: Serve warm directly from the crockpot with tortilla chips or Fritos.

Notes

  • The "Low and Slow" Rule: Never cook this dip on the "High" setting. High heat can cause the proteins in the sour cream and the fats in the cheese to separate, resulting in an oily, grainy texture rather than a silky-smooth emulsion.
  • Moisture Control: Ensure your canned corn is thoroughly drained. If you're using frozen corn, let it thaw completely and pat it dry with a paper towel. Any excess water will thin out the cheese sauce and prevent it from "clinging" to your chips.
  • The Cream Cheese Strategy: For the smoothest consistency, cube your cream cheese and let it sit on top of the other ingredients for the first 90 minutes. Stir it in during the final 30 minutes of cooking. This allows it to soften perfectly without the risk of scorching.