Rich, creamy, and so easy to pull together, this corn dip is an absolute party-starter. The addition of red and green peppers adds a touch of festive holiday flare, and also helps temper the sweetness of the corn. 

Robby Melvin
Recipe by Well Done

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Read the full recipe after the video.

Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Yield:
Serves 10 (serving size: 1/3 cup each)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process 1 package of the thawed creamed corn in a food processor until smooth, about 1 minute.

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  • Stir together pureed corn and remaining 2 packages creamed corn in a 4-quart slow cooker. Stir in cream cheese and white Cheddar. Cover and cook on high, stirring occasionally, until cheese is melted and mixture is creamy, about 1 hour. (Or cook on low 2 hours.)

  • Meanwhile, heat oil in a medium skillet over medium. Add red bell peppers and poblano chiles; cook, stirring often, until softened, about 7 minutes. Stir in garlic, and cook 30 seconds. Stir bell pepper mixture into corn mixture. Fold in scallions, salt, and hot sauce. Serve with tortilla chips.

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