I love making this 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.

Print Recipe

Crock-Pot Hot Corn Dip

Course

Appetizer

Cuisine

American

Prep Time

20 Minutes

Cook Time

2 Hours

Servings

People

Ingredients

• 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

Course Appetizer Cuisine American Prep Time 20 Minutes Cook Time 2 Hours Servings People Ingredients 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

Instructions

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

Recipe Notes

Add a 1/2 cup of chopped pickled jalapenos to add a little heat to this dip.