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Creamy Corn and Jalapeño Dip Recipe
Ash Tyrrell

Creamy Corn and Jalapeño Dip Recipe

I made this Creamy Corn and Jalapeño Dip for a casual get-together, and honestly, I couldn’t stop sneaking spoonfuls before serving it. The balance of sweet corn, creamy cheese, and gentle heat from jalapeños makes it dangerously addictive.
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Prep Time 10 minutes
Cook Time 2 hours
Servings: 10
Ingredients Method Notes

Ingredients
  

  • Cream cheese – 16 oz softened (this creates the rich, creamy base; letting it fully soften helps it melt smoothly without lumps)
  • Sour cream – 1 cup adds a slight tang and keeps the dip creamy without feeling too heavy; full-fat gives the best flavor
  • Sweet corn – 2 cups canned and well drained (canned corn stays tender and sweet; draining well prevents a watery dip)
  • Jalapeños – 2 medium finely diced (brings gentle heat; remove seeds for mild spice or keep some for extra kick)
  • Shredded cheddar cheese – 2 cups freshly grated (sharp cheddar adds bold flavor; freshly grated melts smoother than pre-shredded)
  • Garlic powder – 1 teaspoon adds savory depth without overpowering the dip
  • Salt – ½ teaspoon or to taste (balances the sweetness of the corn and richness of the cheese)
  • Black pepper – ¼ teaspoon adds mild warmth that complements the jalapeños
  • Green onions – 2 tablespoons finely chopped (adds freshness and light onion flavor at the end)

Method
 

  1. Before anything else, I prep all the ingredients so the process feels effortless. I dice the jalapeños finely and drain the corn very well. Softened cream cheese makes a big difference, so I never skip that step.
  2. I add the cream cheese, sour cream, corn, jalapeños, garlic powder, salt, and pepper directly into the slow cooker. Everything gets a gentle stir so the ingredients are evenly distributed before cooking begins.
  3. I set the slow cooker on low and let it cook for about two hours. Every 30 minutes, I give it a stir to help the cream cheese melt smoothly and prevent sticking.
  4. Once the mixture is hot and creamy, I stir in the shredded cheddar cheese. It melts quickly and thickens the dip, making it extra luscious.
  5. Right before serving, I sprinkle chopped green onions on top. I give it one last stir, taste for seasoning, and adjust salt if needed before serving warm.

Notes

  • I always grate cheese fresh because it melts smoother and tastes better.
  • I’ve learned to drain the corn extremely well to avoid a watery dip.
  • When I want more heat, I add a small splash of jalapeño brine.
  • I keep the slow cooker on “warm” when serving so the dip stays creamy.