Slow Cooker Cheesy Corn, Bacon, and Jalapeno Dip

Happy Cinco de Mayo!  I hope you guys are ready for this dip and aren’t feeling totally overwhelmed with all the Tex-Mex recipes I’ve been sharing recently – I can’t help but be excited about another reason to indulge in some of the best food around!  Those chicken enchiladas from Friday?  The best ever.  Cilantro lime rice?  An easy side dish that goes with everything.  Or top the rice with some fajita chicken, guac, cheese, and sour cream and call it a day.

Slow Cooker Cheesy Corn, Bacon, and Jalapeno Dip

And what’s a Cinco de Mayo celebration without a killer appetizer?  This slow cooker cheesy corn, bacon, and jalapeño dip will knock your socks off.  It’s nothing short of outstanding!  With three kinds of cheese, three types of mild peppers, and smokey thick-cut bacon, this corn dip is bound to be awesome and since you’ll toss everything into the slow cooker and let it simmer away for a few hours, you’ve got plenty of time to make those enchiladas and drink a couple margaritas.  I’d say that’s not a half-bad way to celebrate the day, don’t you?

Slow Cooker Cheesy Corn, Bacon, and Jalapeño Dip

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours, 10 minutes

Yield: 6-8 appetizer servings

This corn dip is fairly mild heat-wise, considering the recipe contains a jalapeno, canned diced chiles, and chile powder. They all blend really nicely but if you want to bring the heat, consider a tossing in the jalapeno seeds or using a habanero chile instead.


  • 1 lb frozen corn
  • 1 cup shredded Monterey jack cheese
  • ¼ cup grated Parmesan cheese
  • 2 tsp chile powder
  • 1 tsp garlic powder
  • ½ cup sour cream
  • 1 jalapeño, seeds and ribs removed, diced small
  • ½ can mild diced green chiles (from a 4oz can)
  • 4 oz cream cheese, cut into 8 pieces
  • 3 slices thick-cut bacon, cooked crisp and chopped
  • Handful of chives, chopped


  1. Mix all of the ingredients up to the cream cheese in a 4 qt slow cooker until well-combined. Drop the pieces of cream cheese over the top of the mixture. Cover and cook on low for 4 hours, stirring the cream cheese into the corn mixture after 3 hours. Stir in most of the chopped bacon and chives before transferring the dip to a serving bowl. Top with the remaining bacon and chives and serve hot with tortilla chips or Fritos.


heavily adapted from Damn Delicious