Slow Cooker Cheesy Jalapeno Corn
32 Comments Jan 16, 2017
Updated May 27, 2025
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Cheesy jalapeño corn is a creamy, flavorful side dish with just the right amount of heat from fresh jalapeños and richness from sharp cheddar and cream cheese.
This cheesy jalapeño corn is a simple side dish with just the right amount of heat and creaminess. It comes together quickly in the slow cooker and pairs well with everything from tacos to grilled meats. It’s a great way to change up plain corn without much extra effort. Did you know you can make Crockpot Corn on the Cob? It’s just as easy as this recipe. Or try my slow cooker corn dip.
Ingredients for Cheesy Jalapeno Corn
Here is what you need to dress up canned corn. Find the full recipe in the recipe card below the images.
You’ll need canned whole kernel corn (drained), sharp shredded cheese, fresh sliced jalapeños, cream cheese, salt, pepper, and onion powder. Boxed cream cheese works great here since it’s easy to cube and melts evenly into the corn.
How to make Cheesy Jalapeno Corn:
Here is how to make this dip in two easy steps.
Step One: Add the drained corn, shredded cheese, jalapeños, salt, pepper, and onion powder to the slow cooker. Stir to combine. Place cubed cream cheese on top.
Step Two: Cover and cook on HIGH for 2 hours. Stir well before serving until the sauce is smooth and creamy. Garnish with extra jalapeño slices if desired.
Cook’s Notes
Avoid whipped cream cheese, which won’t give the same creamy texture.
Stir in a handful of cooked bacon crumbles or a can of well-drained diced green chiles for even more flavor.
Sharp cheddar adds great flavor, but you can swap in pepper jack for extra heat or use a Mexican blend for a different twist.
Ways to Serve Cheesy Corn
Serve as side with your favorite meals, goes great with Crockpot Ribs, Crockpot Whole Chicken, and even tacos like my Slow Cooker Birria Tacos.
Serve it with tortilla chips as a warm dip—it’s thick, cheesy, and scoopable right out of the slow cooker.
Leftovers reheat well and can be spooned over baked potatoes, grilled chicken, or added to a quesadilla filling.
Featured Comment
“I get requested to bring this to every get together. Great as a dip or a side.”
– Chelsea
Slow Cooker Cheesy Jalapeno Corn
How to Video
Ingredients
- 76.25 oz canned whole kernel corn, (five-15.25 oz cans) Drained
- 8 oz sharp cheese, shredded
- 2 jalapenos, sliced
- 1/4 tsp. salt
- 1/4 tsp. onion powder
- 1/2 tsp. pepper
- 8 oz. package cream cheese
Instructions
- Add the drained corn to the slow cooker.
- Add the cheese, jalapenos, onion powder, salt and pepper. Stir.
- Add the cream cheese next, I used the boxed cream cheese which makes it easy to cut into cubes and put on top.
- Cover and cook on HIGH for 2 hours.
- When the cooking time is done, stir everything together until a creamy sauce forms. Add additional sliced jalapeno on top if desired.
- Enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Other slow cooker side dishes to try:
Cheesy jalapeño corn pairs well with hearty sides like Slow Cooker Cabbage, Corn Casserole, and Crockpot Baked Potatoes for a comforting meal.
For a full cookout or holiday spread, serve it with Crockpot Baked Beans or Creamed Corn—both easy and crowd-pleasing.
If you want something a little different, try Slow Cooker Beets or Milk and Honey Corn for a sweet and earthy contrast.
Our new favorite side!!! Delicious! Thanks
Great recipe! I roasted my jalapeño peppers right on my stove burner, which just gives it another level of flavor. Since there are only maybe 2-3 of us eating tonight, I thought maybe I would use the leftovers to make a corn chowder for tomorrow! Just throw in some roasted potatoes, sautéed onion, and crumbled bacon! Yum!
What about substituting 2 cans of mexi-corn
I think that is a great idea!
I mad this for a BBQ that we went to and while back and everybody went NUTS! It was gone well before any other side dish. 🙂 I’m making it again today for a 4th of July party and definitely making a lot more. BTW, I added a little more corn, the cheeses AND I added a can of rotel to add a little extra kick and to give it a little more color.
How long should you cook this recipe in a crock pot if you double the recipe?
Not too much longer, probably just an half hour more.
This stuff is AAAHHHMMMAAAZZZIIINNNGGG!!!
Could you use frozen corn?
Yes, I think that would be fine!
i cannot wait to make this recipe. I have never cooked with fresh jalapeños… would canned work? I love the flavor but can’t do the heat.
Yes! Canned would be fine
Looking forward to making this recipe. I am making it for 20 people. Do you think I should layer it and do 5 cans corn with the cream cheese on top then put five more cans and more cream cheese? Or do i put all 10 cans with two packs of cc cubes on top?? Thoughts?? 🙂
Hmm, I’m thinking I’d put the cream cheese on top. Stir half way through the cooking time and probably add 30 mins to the cook time. Just my thoughts.
I live in Atlanta and you know we love ourselves a good southern cooked meal! I’ll definitely need to make this next time I’m in the mood for southern food and I am looking for a side dish!
OMG!!! My sis-in-Law and I have been making this exact recipe for YEARS and KILLING it!!! HOWEVER…we had never added the cheddar….OMG!!! It is AWESOME!!! Thanks, Sarah!!!!