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This delicious slow cooker creamy jalapeño corn dip is chock full of crowd pleasing ingredients, like sweet corn, cream cheese, bacon and jalapeños. How can that possibly be anything but fantastic?
I remember the first time I used a slow cooker. Admittedly, I didn’t grow up with one of these gadgets in my home. My mom always toiled away in the kitchen after a long day of work, and I suspect that’s one of the reasons why she doesn’t enjoy cooking the way that I do. She’s a phenomenal cook, but as we all know, life is hectic, and sometimes the last thing you want to do after a long day is spend hours in the kitchen. That’s why I absolutely love slow cooking. You get low maintenance cooking with great results – set the food in and go about your day while it cooks. Slow cooking saves time & fits into a busy lifestyle.
The first time I ever used a slow cooker, I made my Puerto Rican roast pork recipe. This is a recipe that typically takes hours to cook in the oven, and if you don’t cook it low and slow, the pork can come out dry and tasteless. My mind was completely blown after tasting the pork after cooking in the slow cooker. It was the most tender, juicy pork roast I ever had in my life! As a result of the long, low-temperature cooking, slow cookers help tenderize all types of meats. From that moment on, I was sold on the benefits of slow cooking.
When it comes to slow cookers, Crock-Pot® is a leader in one-pot cooking. All Crock-Pot® slow cookers make cooking easy, but the Crock-Pot® 6-Quart Programmable Cook & Carry Slow Cooker makes it easy to get your dish from here to there, too. I absolutely love the extra features like a locking lid and larger handles for easy portability and no spills when traveling to tailgates/parties/family dinners.
The Crock-Pot® Cook & Carry™ Slow Cooker is perfect for taking my slow cooker creamy jalapeno corn dip to parties. Its large capacity ensures that everyone gets enough to eat, and its portability makes it a great choice for travel. The secure-fitting lid and locking system create a tight seal between the stoneware and lid—no hassle and no mess. You can just plug it in and keep it warm for guests to enjoy. Hover over the image below to learn more.
I got my Crock-Pot® Cook & Carry Slow Cooker at my local Target SuperCenter, my absolute fave place to shop for all things kitchen related. I even picked up the groceries there to make this recipe for Slow Cooker Creamy Corn Dip!
My slow cooker creamy jalapeño corn dip is always the first thing to go when I bring it to parties. I mean, really, you can’t go wrong with a cream cheese based dip with melted Monterrey Jack cheese, salty Parmesan, sweet corn kernels and jalapeños for just a hint of heat. The sweetness of the corn with the spice from the jalapeño are super yummy together. The creaminess of the cheeses mellows out the heat, and lets the flavor of the jalapeño come through.
This is the perfect example of a fantastic slow cooker recipe; just dump all the ingredients in, let them do their thing, and you end up with something utterly divine. This portable slow cooker does the thinking so you don’t have to—simply set the cooking time on high for 4 or 6 hours or on low for 8 or 10 hours and go about your day. After cooking is complete, your Crock-Pot® will automatically shift to the Warm setting, ensuring your meal stays warm and ready to enjoy.
I would definitely recommend doubling or tripling this recipe if you’re bringing it to a party. I always make the mistake of not making enough, and then guests are sad. Very, very sad. Don’t be like me. And don’t forget to visit Target to purchase the Crock-Pot® Cook & Carry Slow Cooker, and check out the end-cap available in select Target stores!
Slow Cooker Creamy Jalapeño Corn Dip
- 8 slices cooked bacon diced
- 2 15.25 oz cans whole kernel corn drained
- 2 fresh jalapenos minced
- 1/2 cup sour cream
- 1 cup Monterrey Jack cheese shredded
- 1/2 cup Parmesan cheese grated
- 1/2 tsp garlic powder
- 8 oz cream cheese cubed
- salt and pepper, to taste
- 3 tbsp fresh chives chopped
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place corn, jalapenos, sour cream, Monterrey Jack cheese, Parmesan and garlic powder into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
Cover and cook on low heat for 2 hours.
Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
Serve immediately, garnished with bacon and chives, if desired.