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Crockpot Corn Dip

Creamy Crockpot Corn Dip Recipe

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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 8 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 (16-oz) bags frozen sweet corn, thawed and drained
  • 8 oz block cream cheese, cut into cubes
  • 1 cup sour cream
  • 2 cups shredded sharp cheddar cheese (about 8 oz)
  • 1 (4-oz) can diced jalapeños, drained
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • Chopped green onions and extra jalapeño slices, for serving

Method
 

  1. Add all ingredients except the green onions and extra jalapeño to a 4-quart slow cooker set to low. Stir briefly to distribute.
  2. Cover and cook on low for 2 hours, until the cheeses are melted and bubbly around the edges.
  3. Stir vigorously with a spatula until smooth and the corn is coated. Taste and adjust salt or paprika if needed.
  4. Switch to warm, top with green onions and jalapeño slices, and serve right from the crockpot with chips.

Notes

If using fresh jalapeños, seed and mince 1-2 peppers; they pack more heat than canned, so start small. You can assemble the uncooked mixture in the slow cooker insert, cover, and refrigerate overnight, then cook the next day for an easy make-ahead appetizer.