🧀 What Makes This Recipe So Good
If you’re a fan of uber cheesy, ridiculously creamy, wildly easy-to-make recipes, then you’re in the right place. This jalapeño corn dip is all of those things and more! It’s loaded with fire-roasted corn, fresh jalapeño peppers, crispy bacon, and a handful of spices, mixed into a tangy base of cream cheese, sour cream, and shredded cheese. Since it’s made in the Crockpot, the actual cooking process is like 90% hands-off, plus clean-up is a total breeze. That “keep warm” setting makes it perfect for potlucks, parties, tailgates, etc., too.
👩🏼‍🍳 Chef’s Tips
Fresh cheese that you shred yourself will give your corn dip a much better flavor and texture than the prepackaged stuff. Why? Prepackaged shredded and grated cheeses have fillers and starches added in to keep the pieces from clumping in the package. Those anti-clumping agents can give the cheese a gritty or grainy texture when it melts, and can keep it from melting completely. For the best results, pick up a block of cheese and shred it yourself. Make sure to drain the corn kernels really well before adding them to the slow cooker. If you add the liquid from the cans, too, you’ll end up with a really thin, runny corn dip, and odds are good that the excess liquid will make the dairy products separate. The diced jalapeño peppers naturally give the corn dip a little kick, but you can increase or decrease that as needed! If you want a dip with more heat, include the seeds from both peppers. If you want barely any heat or jalapeño flavor, you can use just 1 pepper and leave its seeds out. The cream cheese and sour cream do a lot to offset any heat, so you really don’t need to worry about it being hot or spicy if you use 2 peppers instead of 1.
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