This Crock Pot Corn Dip is creamy, cheesy, warm, and packed with sweet corn, smoky turkey strips, pickled jalapeños, and fresh toppings. I like serving it for parties, potlucks, game days, or easy snacking with tortilla chips.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cans whole kernel corn, drained
8 ounces cream cheese, softened
1 cup shredded Colby Jack cheese
1/3 cup sour cream
1/2 cup diced pickled jalapeños
6 slices smoked turkey strips, cooked and crumbled
1/3 cup queso fresco
1/4 cup chopped cilantro
1/2 lime, juiced
Tortilla chips, for serving
Directions
I add the drained corn, cream cheese, Colby Jack cheese, sour cream, and diced jalapeños to a 6-quart slow cooker.
I cover and cook everything on low for 1 1/2 to 2 hours, stirring every 15 minutes, until the cheeses melt and the dip becomes smooth and creamy.
Then I stir in the cooked crumbled turkey strips just before serving.
I turn the slow cooker to warm, then I top the dip with queso fresco, cilantro, extra turkey strips if I want, and a squeeze of fresh lime juice.
I serve it warm with tortilla chips.
Servings and Timing
This recipe makes 6 servings.
Prep time: 10 minutes
Cooking time: 2 hours
Total time: 2 hours 10 minutes
Calories: 355 kcal per serving
Variations
I sometimes add extra jalapeños when I want more heat. I can also mix in diced green chiles, black beans, or chopped green onions for more flavor. For a cheesier dip, I add extra Colby Jack or a little shredded cheddar.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the dip in the microwave in short intervals, stirring between each one, or I place it back in the slow cooker on low until heated through. If the dip thickens, I stir in a small spoonful of sour cream or a splash of milk.
FAQs
Can I make Crock Pot Corn Dip ahead of time?
Yes, I can prepare the ingredients ahead and refrigerate them until I am ready to cook. I like adding the toppings right before serving so they stay fresh.
Can I use frozen corn instead of canned corn?
Yes, I can use frozen corn. I thaw and drain it first so the dip does not become watery.
Is this dip spicy?
It has mild heat from the pickled jalapeños. I use fewer jalapeños for a milder dip or add more for extra spice.
Can I keep this dip warm for a party?
Yes, I keep the slow cooker on the warm setting and stir the dip occasionally so it stays creamy.
What should I serve with this corn dip?
I like serving it with tortilla chips, pita chips, crackers, or fresh vegetables.
Conclusion
This Crock Pot Corn Dip is an easy, creamy, and flavorful appetizer that I love making for gatherings. With sweet corn, melted cheese, smoky turkey strips, jalapeños, and fresh toppings, it is a warm dip that always feels comforting and party-ready.
📖 Recipe:
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Crock Pot Corn Dip
- Total Time: 2 hours 10 minutes
- Yield: 6 servings
- Diet: Halal
Description
This Crock Pot Corn Dip is creamy, cheesy, and packed with sweet corn, smoky turkey strips, and tangy pickled jalapeños. It’s an easy slow cooker appetizer perfect for parties, game days, and sharing with friends and family.
Ingredients
2 cans whole kernel corn, drained
8 ounces cream cheese, softened
1 cup shredded Colby Jack cheese
1/3 cup sour cream
1/2 cup diced pickled jalapeños
6 slices smoked turkey strips, cooked and crumbled
1/3 cup queso fresco
1/4 cup chopped cilantro
1/2 lime, juiced
Tortilla chips, for serving
Instructions
- Add the drained corn, cream cheese, Colby Jack cheese, sour cream, and diced pickled jalapeños to a 6-quart slow cooker.
- Cover and cook on low for 1 1/2 to 2 hours, stirring every 15 minutes, until the cheeses are melted and the mixture is smooth and creamy.
- Stir in the cooked crumbled turkey strips just before serving.
- Turn the slow cooker to the warm setting.
- Top with queso fresco, chopped cilantro, additional turkey strips if desired, and fresh lime juice.
- Serve warm with tortilla chips.
Notes
Add extra jalapeños for more heat.
Mix in diced green chiles, black beans, or chopped green onions for additional flavor.
For a cheesier dip, add extra Colby Jack cheese or shredded cheddar.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or slow cooker until warmed through.
If the dip becomes too thick, stir in a spoonful of sour cream or a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 355 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 65 mg
