Crockpot Jalapeño Corn Dip (aka Crack Corn Dip) – Creamy, Cheesy & Addictively Good!

This Crockpot Jalapeño Corn Dip, lovingly nicknamed Crack Corn Dip, is the ultimate creamy, cheesy, spicy appetizer you’ll make on repeat. With sweet corn, spicy jalapeños, melty cheese, and a rich cream cheese base, it’s a crowd-pleasing dip that’s perfect for game days, parties, potlucks—or whenever you want something warm, comforting, and totally addictive.

🛒 Ingredients

2 (15 oz) cans sweet corn, drained (or 3 cups frozen corn)
1 (8 oz) block cream cheese, cubed
1 cup shredded cheddar cheese
½ cup shredded Monterey Jack or Pepper Jack cheese
½ cup sour cream
¼ cup mayonnaise
2–3 jalapeños, finely chopped (remove seeds for less heat)
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt & black pepper to taste
Optional: crumbled bacon, chopped green onions, or cilantro for garnish

🔄 Substitutions

Corn: Use fresh corn off the cob if in season
Cream cheese: Swap with Neufchâtel for a lighter version
Cheese: Try mozzarella, Colby Jack, or a Mexican blend
Sour cream: Substitute with plain Greek yogurt
Jalapeños: Use canned green chilies for a milder kick or serranos for extra heat

👨‍🍳 How to Make

Spray your crockpot with nonstick spray
Add corn, cream cheese, shredded cheeses, sour cream, mayo, jalapeños, and seasonings
Stir to roughly combine (don’t worry if it’s not perfect—everything will melt together)
Cover and cook on LOW for 2–3 hours or on HIGH for 1–1.5 hours, stirring occasionally
Once melted and bubbly, stir well and top with extra cheese or garnishes if desired
Switch crockpot to WARM setting to serve

🧄 Serving Ideas

Serve with tortilla chips, corn chips, baguette slices, or veggie sticks
Spoon into tacos or burritos as a cheesy filling
Use as a topping for baked potatoes or grilled chicken
Make it part of a snack board with pickles, crackers, and fresh veggies

✅ Recipe Tips

Chop jalapeños finely so they distribute evenly
Stir a few times while cooking to help everything melt smoothly
Want it spicier? Leave in the jalapeño seeds or add hot sauce
Add crumbled bacon before serving for an extra savory punch

📦 Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer: Not ideal due to the dairy content—it may separate when reheated
Reheat: Microwave in 30-second intervals, or warm in the crockpot on LOW

🌀 Recipe Variations

Bacon Jalapeño Corn Dip: Stir in ½ cup cooked crumbled bacon
Tex-Mex Style: Add black beans, diced tomatoes, and taco seasoning
BBQ Twist: Stir in a few spoonfuls of BBQ sauce for a smoky kick
Skinny Version: Use light cream cheese, Greek yogurt, and reduced-fat cheese

❓ FAQs

Can I use frozen corn?
Yes! Just thaw it first or cook a little longer to ensure it’s fully heated

Is this dip super spicy?
It has a kick! Adjust the number of jalapeños or remove the seeds to tone it down

Can I double the recipe?
Absolutely—great for feeding a crowd! Use a larger crockpot and cook a bit longer

Can I make it in advance?
Yes! Prep all the ingredients in the crockpot insert, refrigerate overnight, and turn it on before guests arrive

This Crockpot Jalapeño Corn Dip is creamy, cheesy, and irresistibly crave-worthy. One bite and you’ll see why it’s called Crack Corn Dip—because it’s that addicting! 🌽🧀🔥