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Warm Baked Crack Corn Dip with Bacon & Jalapenos

Warm Baked Crack Corn Dip with Bacon & Jalapenos

An addicting, creamy, and spicy corn dip loaded with crispy bacon, melted cheese, and fresh lime. Perfect for potlucks and gatherings, this crowd-pleaser is best served with Frito scoops or tortilla chips.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 8 people
Course: Appetizer, Dip
Cuisine: American, Tex-Mex
Calories: 280
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cans whole kernel corn 15.25 oz each, drained
  • 2 jalapenos seeded and diced
  • 1 cup Colby Jack cheese shredded
  • 0.66 cup sour cream
  • 8 ounce cream cheese cubed
  • 6 slices bacon cooked and chopped
  • 0.25 cup fresh cilantro chopped
  • 0.25 cup queso fresco crumbled
  • 1 whole lime half juiced, half cut into wedges
  • 2 tsp Tajin seasoning optional

Method
 

Instructions
  1. Place the corn, diced jalapenos, shredded Colby Jack cheese, sour cream, Tajin seasoning, and cubed cream cheese into the slow cooker.
  2. Turn the slow cooker on low heat and cook for 2 hours.
  3. Stir the mixture occasionally throughout the cooking process to ensure the cheeses melt evenly and combine with the corn.
  4. Once melted and creamy, stir in the majority of the cooked, chopped bacon, reserving a small amount for the final garnish.
  5. Remove the dip from the heat and top with the reserved bacon, fresh cilantro, crumbled queso fresco, and a squeeze of fresh lime juice.
  6. Serve warm immediately with a side of tortilla chips or Frito scoops.

Notes

If you prefer, you can wait to add the cream cheese until 15 minutes before serving to maintain a thicker texture. If the dip becomes too thick, stir in a tablespoon of reserved corn liquid to reach your desired consistency.