Crockpot Jalapeno Corn Dip (aka Crack Corn Dip)

How to Make the Highly Requested Crack Corn Dip

The perfect appetizer corn dip made with corn, jalapenos, cheese, sour cream, cream cheese, and bacon. Serve with chips.

What do I need to get started?

• Crockpot
• Corn – canned or frozen
• Jalapenos – use more or less according to the spiciness you prefer
• Colby Jack cheese – you can use any cheese you like
• Sour cream – this adds creaminess to the dip
• Cream cheese
• Bacon – you can mix it in at the end or just sprinkle some over the top
• Cilantro – or parsley
• Queso Fresco – this is optional, but gives a lovely finish
• Limes – squeeze a bit of fresh juice over the dip and serve some lime wedges with the dish
• Chips – I prefer frito scoops, but any chip is fine

If you’re looking for a crowd pleaser dip for summer or a potluck, this one is a winner! Depending on your guests spice preference, you can add more or less jalapenos as necessary.

Tips:

• Save a bit of the corn water if using canned. If the dip is too thick, you can add a little to thin it out.
• This dip is extra good with some queso fresco and cilantro sprinkled on top and some fresh lime juice.
• You can wait to add the cream cheese until shortly before serving. Just give it enough time to melt and mix in.
• You can also serve this with pickled jalapenos for those that like it spicier.

Warning: this crack corn dip is addicting! Enjoy!

Watch me make it…