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Slow-Cooker Corn Dip

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  • Level: Easy
  • Total: 3 hr 15 min
  • Active: 15 min
  • Yield: 6 servings
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1 pound frozen corn kernels, thawed

8 ounces cream cheese, cubed 

1/2 cup chopped jarred pimientos 

2 jalapeños, seeded and finely chopped 

1 clove garlic, finely chopped 

1 teaspoon chili powder 

Kosher salt 

1/4 cup chopped fresh cilantro 

Tortilla chips, for serving


Special equipment:
a slow cooker
  1. 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.
  2. Serve warm with tortilla chips for dipping.