Crock-Pot Hot Corn Dip

crock-pot hot corn dip

I love making this Crock-Pot Hot Corn Dip in the summer using fresh cut corn on the cob. You can also use frozen corn or canned corn (drained before using).

Add a 1/2 cup or more of chopped pickled jalapenos to bring a little heat into this dip.

Can I make this in the Oven?

This Crock-pot Hot Corn Dip is just as tasty cooked in the oven as it is in the crock-pot. Preheat the oven to 350 degrees and spray cooking oil on a 9×9 or similar size baking dish. Mix all the ingredients EXCEPT the Monterey Jack and Pepper Jack in a mixing bowl. Spoon the dip into the dish with a spoon. Sprinkle the cheese on top. Bake for 25-30 minutes or until the top is starting to bubble.

Crock-Pot Hot Corn Dip

3 cheeses in this Crock-Pot Hot Corn Dip. Full of flavor and delicious. Bring it up a notch in hotness with more jalapenos.
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Appetizer
Cuisine American
Servings 10 People


  • 3 cups frozen or canned corn if using canned, drain any liquid
  • 1/2 teaspoon garlic powder
  • 1 4.5oz can of green chiles
  • 1/4 cup vidalia sweet onion diced
  • 1 4oz cream cheese
  • 3/4 cup Shredded Monterey Jack Cheese
  • 1/2 cup shredded Pepperjack Cheese
  • 1/2 cup sour cream


  • Add the ingredients to a 4qt or 5qt slow cooker. Stir well.
  • Cover and cook on LOW for 2 hours stirring midway.
  • Serve with corn chips or tortilla chips.


Add a 1/2 cup of chopped pickled jalapenos to add a little heat to this dip.
Tried this recipe?Let us know how it was!

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