Slow Cooker Corn and Pepper Cheese Dip
Sweet, creamy, and cheesy. My Slow Cooker Corn and Pepper Dip delivers a delicious bite of fresh corn and peppers in every scoop. While it’s perfect for dipping, this versatile three-cheese dip goes far beyond the bowl – toss it with cooked pasta, spoon it over chicken breasts, drizzle it on hot dogs, or pour it over crispy fries.
Table of contents
Ingredients
- Evaporated milk
- Cream cheese
- Cheddar cheese
- Mozzarella cheese
- Corn
- Oil
- Mini sweet peppers
This slow cooker corn dip is one of the most delicious ways to use seasonal corn and peppers – because who doesn’t love a cheesy dip on game day or for the big game? Don’t worry if corn isn’t in season; defrosted frozen corn or canned corn works just as well.
How it’s made
The corn and peppers are quickly sautéed until lightly browned while the cheese melts in the crockpot. Once the vegetables are browned, they’re added to the melted cheese. This step brings out their natural sweetness and adds extra depth of flavor to the dip.
Why use evaporated milk?
Evaporated milk is a concentrated form of milk that adds extra creaminess to recipes. Regular milk can also be used.
Cheeses
You can use any of your favorite cheeses. I chose white cheeses to keep the dip pale in color, allowing the corn and peppers to really stand out. Pepper Jack, Monterey Jack, Gruyère, and Fontina are all excellent melting cheeses.
Which cheeses to use
You can use any of your favorite cheeses. I chose to stick with white cheeses because I wanted the dip pale in color to offset the colors of the corn and peppers. Pepper Jack, Monterey, Gruyere, Fontina are all good, melting cheeses.
Seasonal sweet corn
You can use canned, frozen or fresh when in season. Simply just cook the corn on the cob them cut the kernels off.
Optional additions
- Jalapeno for a spicy bite.
- Sour cream if you’d like to add a little tang.
Serving
Serve the dip straight from the slow cooker/crock pot to keep it warm, perfectly melted, and smooth. Mini slow cookers work especially well for this.
Scoop it up with tortilla chips or top Nachos, serve with crusty bread, drizzle over Hot Dogs, or top crispy fries.
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Slow Cooker Corn and Pepper Cheese Dip
Video
Ingredients
- 1 cup (220 grams) evaporated milk
- 1 cup (227 grams) cream cheese
- 1 cup (227 grams) cheddar cheese, grated
- 1 cup (227 grams) mozzarella cheese, grated
- 2 cups (290 grams) corn kernels, fresh, canned or frozen
- 1 tablespoon vegetable oil
- ¾ cup (96 grams) mini sweet peppers, chopped
Instructions
- Turn the slow cooker to low and add the evaporated milk, cream cheese, and cheddar cheese. Stir to combine.
- Cover and cook for 1 to 2 hours, stirring occasionally.
- While the cheese melts, place the corn upright in a wide bowl and cut the kernels from top to bottom.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the corn and peppers and cook until they start to brown. Remove from the pan and set aside.
- Once the cheeses are melted, stir in the corn and peppers. Serve warm or at room temperature.
So good! I had drinks with my girlfriends (after 1 year) and kept it warm in the slow cooker. It went down so fast and everyone asked for the recipe, it’s a keeper.
I’m so happy you all liked it, thank you