Featuring a variety of yummy cheeses, this Slow Cooker Corn Dip is sure to be a huge hit at your next holiday party. Thanks to the hefty portions of pepper jack cheese, colby jack cheese, and cream cheese, it’s an appetizer choice that is super delicious.
Why this recipe works
All the ingredients matter when it comes to making a quick and easy dip. This particular crock pot corn dip has frozen corn, three types of cheese, and a variety of spices and seasonings to create the perfect flavor. This is a great recipe if you’re looking for a great appetizer or side dish. Not to mention, the prep time and cook time are ideal for the busy type.
- Corn: Frozen whole-kernel corn is used to make this even more of a dump-and-go style corn dip recipe.
- Cheese: Three different kinds of cheese are used – cubed cream cheese, pepper jack cheese, and colby jack cheese.
- Sour Cream: Helps add a creamy texture to the dip.
- Hot Sauce: Don’t worry, it doesn’t make the dip super spicy. On the other hand, it does help add more flavor.
- Seasonings: Salt, black pepper, cumin, and garlic powder add even more flavor to this delicious dip.
- Green Onion: Diced and added in during cooking time. Its flavor merges well with all of the other ingredients.
Step One: Add all of the ingredients into the slow cooker.
Step Two: Mix everything together until combined thoroughly.
Step Three: Cover and cook on HIGH for 2 Hours or LOW for 4 hours (or until the dip is hot and bubbling).
Step Four: Serve the hot corn dip warm right from the crockpot or in a serving bowl with corn tortilla chips (or with suggestion ideas below).
- Dipper ideas: Tortilla chips, corn chips, scoops, or dippable vegetables like celery or green bell pepper slices.
- Toppings: Extra sliced green onions, diced tomatoes, fresh cilantro, a squeeze of fresh lime juice, green chilies, black beans, sliced jalapenos, and a dash of paprika.
- Other ideas: This slow cooker corn dip can be used on a taco bar, as a side dish, or put inside a taco and tortilla.
No. You can use fresh corn on the cob, canned corn, sweet corn or fire-roasted corn. Add even more flavor and texture by adding canned creamed corn.
Store any leftover corn dip in an airtight container and keep it in the fridge for up to five days. If you dip gets too thick after reheating, simply add a splash of whole milk.
Monterey jack cheese, cojita cheese, and cheddar cheese (mild or sharp) can be used as well.
Besides making this a creamy corn dip by adding creamed corn, you can add more hot sauce to make it super spicy. You can add minced jalapenos for more heat as well. Adding a packet of taco seasoning will give this recipe a punch of chili powder flavor.
Slow Cooker Corn Dip
- paprika or Old Bay seasoning
- diced tomatoes
- queso fresca
- hot sauces
- To your slow cooker add all the ingredients and mix thoroughly. Cook on HIGH for 2 Hours or LOW for 4 hours, or until the dip is hot and bubbling. Stir occasionally.
- Add toppings if desired and serve with tortilla chips, enjoy!
- Store in the refrigerator for up to 3 days in an airtight container. Reheat in the microwave or oven at 375℉ until hot and bubbling.
- To make in the oven: Preheat the oven to 375℉, prepare a casserole dish with nonstick cooking spray, mix all ingredients in a large bowl, transfer to casserole dish, bake for 20-25 minutes or until hot and bubbling.
- Fresh or drained canned corn can be used in place of frozen corn.
- Use any cheese or combination of cheeses that you love, cheddar, monetary jack, gouda, mozzarella, provolone.
- Nutritional values do no include chips or toppings.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.