Slow Cooker Corn Jalapeño Dip Recipe 465

CROCK POT JALAPEñO POPPER CORN DIP

Steps:

• Place drained corn, diced jalapenos, sour cream, shredded Mexican cheese blend into a 2.5 quart crock pot (or larger); season with salt and pepper, to taste.
• Stir until well combined. Top with cubed cream cheese.
• Cover and cook on low heat for 2 hours.
• Uncover and stir until everything is combined well.
• Sprinkle top with bacon and sliced green onions. Serve with tortilla or corn chips.

CORN AND JALAPEñO DIP RECIPE

Steps:

• Stir together cream cheese, Cheddar cheese, corn, half-and-half, scallions, garlic, and jalapeño in a 3-quart slow cooker.
• Cover and cook on LOW 3 ½ to 4 hours or on HIGH 1 ½ to 2 hours until creamy and bubbling, stirring halfway through. Stir in bacon.
• Garnish with scallions, if desired. Serve with corn chips.

SLOW-COOKER CORN & JALAPEñO DIP RECIPE - (4.6/5)

Steps:

• Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate; set aside. Place corn, jalapeños, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately, garnished with bacon and chives, if desired.

SLOW COOKER CORN AND JALAPEñO DIP

Steps:

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese. Cover and cook on low heat for 2 hours. Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately, garnished with bacon and chives, if desired.

SLOW COOKED JALAPENO CORN

Steps:

• Preheat the oven to 250 degrees F.
• Scrape the corn off the cobs with a knife into a large foil roasting pan. Add the cream, butter, paprika, salt, pepper, garlic and sliced jalapenos, and mix it all together.
• Cover the pan with foil and bake until the casserole is golden on top and the corn is tender, 1 1/2 to 2 hours.

SLOW-COOKER CORN DIP

Steps:

• Combine the corn, cream cheese, pimientos, jalapeños, garlic, chili powder and some salt in a slow cooker. Cook on low heat for 1 hour. Stir to mix in the cream cheese. Continue to cook for another 2 hours. Stir in the cilantro and season with salt.
• Serve warm with tortilla chips for dipping.

CREAMY JALAPENO CORN

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.

SLOW-COOKER CORN-JALAPEñO-BACON DIP

Steps:

• Spray slow cooker with cooking spray. Place cheeses, garlic, frozen corn, jalapeño chiles, and liquid from chiles in slow cooker. Cover and cook on Low heat setting 2 hours, stirring a couple of times during cooking.
• Stir in half of the chopped bacon. Transfer to serving bowl, and top with remaining bacon and scallions. Alternatively, you can serve this dip right out of the slow cooker.
• Serve with tortilla chips and lime wedges on the side.

JALAPENO CORN DIP

Steps:

• Mix corn, Cheddar-Monterey Jack cheese blend, sour cream, mayonnaise, cream cheese, green chiles, green onion, and jalapeno pepper together in a bowl.