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


Read the full recipe after the video.

Recipe Summary test

15 mins
1 hr 15 mins
Serves 10 (serving size: 1/3 cup each)


Ingredient Checklist


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

  • 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.