Can I use frozen corn instead of fresh?

Absolutely! While you'll miss the smoky char from grilling, frozen corn is a great time-saver. Use about 4-5 cups of thawed frozen corn. For added flavor, you can quickly sauté it in a hot skillet to get some color before adding to the slow cooker.

Is there a way to make this dip without a slow cooker?

Yes, you can make this dip on the stovetop! Combine all ingredients in a large pot and cook over medium-low heat for about 20-25 minutes, stirring frequently to prevent scorching. Transfer to a warming dish or small slow cooker set on "warm" to serve at a party.

Can I make this dip ahead for a party?

Definitely! You can make it up to a day ahead and reheat in the slow cooker on low for about an hour before serving. Add a splash of milk if needed to loosen the consistency. Add fresh toppings right before serving.

How spicy is this dip?

With the recommended amount of hot sauce, it's mildly spicy – enough to notice but not overwhelming. The dairy components help temper the heat. For a milder version, start with half the hot sauce, and for extra kick, add a diced jalapeño or extra hot sauce.

Slow Cooker Corn Dip Recipe

Description

A creamy and flavorful slow cooker corn dip with a blend of charred fresh corn, canned corn, creamy mayo, sour cream, cheese, and a touch of heat, perfect for gatherings or as a crowd-pleasing appetizer.

Ingredients

Units Scale

Base Ingredients

- - 6 ears sweet corn
  - 30 ounces canned corn (2, 15 oz cans, drained)
  - 1/4 cup mayonnaise
  - 1/4 cup sour cream
  - 2 limes, juiced
  - 2 tablespoons hot sauce
  - 1 1/4 cups shredded Monterey Jack cheese, shredded
  - 1 tablespoon garlic, minced
  - Salt and pepper to taste
  - 8 oz cream cheese, cubed

Optional Toppings

- - Crumbled Cotija cheese
  - Chopped fresh cilantro

To Serve

- - - Tortilla chips

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Instructions

Grill the corn: Remove husks from corn ears. Grill corn directly over high heat on a grill, rotating until all sides are well charred. Cool until easy to handle.
Prepare the corn mixture: Use a sharp knife to slice corn kernels off ears; transfer corn kernels to a slow cooker along with canned corn, mayonnaise, sour cream, lime juice, hot sauce, Monterey Jack cheese, garlic, and salt and pepper to taste. Stir to combine.
Add cream cheese and cook: Top the mixture with cubed cream cheese. Cover and cook on low heat for 2 hours. Stir in cream cheese, then cook on high heat for 10 to 15 minutes until warmed through.
Serve and garnish: Transfer the dip to a serving bowl. Top with more salt and pepper as well as crumbled Cotija cheese and chopped fresh cilantro, if desired. Serve warm or at room temperature with tortilla chips.

Notes

For added flavor, consider using smoked paprika or chili powder as a topping.
Charred corn adds a smoky depth to the dip but may be substituted with frozen or canned corn for convenience.
Preparing the dish a day ahead enhances the flavors; gently reheat before serving.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 4g
Sodium: 400mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 6g
Cholesterol: 40mg