Crockpot Corn Dip is an easy slow cooker appetizer recipe that’s really going to stand out from the crowd. Cheesy, creamy and so corn-sweet, it’s one of the best appetizers–and it takes about 20 minutes to cook!
How awesome is that?! If you love dips, why stop here? I’ve got a giant list of popular dip recipes you need to check out!
And if you’re all-in for the crockpot recipes, be sure to check out my 27+ appetizer recipes for the Super Bowl crowd. They’re some of the most awesome recipes you’ll find for a crowd anywhere.
But back to this amazing corn dip in the slow cooker. It’s super simple–and I just can’t even tell you how wonderful that is, when you’re under the wire and just need a great appetizer for a crowd. Or if you need a snack for a passel of boys.
The easiest way to make this cheesy corn dip is to NOT spend hours stirring it over a hot stove. Just drop some cubed cream cheese, sour cream, shredded cheeses and some corn into the crockpot (you know, with some other stuff) and then cover and cook.
Then serve with some sliced green onions over the top.
It’s really that simple.
How Long Does Crockpot Corn Dip Last?
Honestly, if you serve it right away, your corn dip isn’t going to last long. But, if you make it and then there’s some kind of mixup and someone else brings corn dip to the party too–well, you just pack your leftovers up and bring them home.
If you leave it out on the counter, still warming in the slow cooker, it’ll last 4-6 hours. So, if you want to bring it home after the party and have a snack, you’ll be just fine.
But, if you pack it up, your slow cooker corn dip will last for 12-15 days in an airtight container in the fridge. And you don’t have to worry about it, if you go ahead and just have a few snacks between now and then.
Can You Freeze Hot Corn Dip?
Well, I mean, yeah, you can, absolutely freeze it, but the thing is, why would you?
Unless you made too much. I guess that could happen. If, you know, all your guests cancelled at the last minute or something. It’s happened to the best of us.
So, yeah, if you have a bunch of your slow cooker corn dip leftover, you can absolutely freeze it.
Just put the leftover corn dip in an airtight container then pop it in the freezer. You can expect it to last between 4-5 months. Just defrost and serve!
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients in the Crockpot Corn Dip Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
Must Have Resources:
When making Crockpot Corn Dip at home, you really need to have the following Amazon affiliate tools on hand.
Make it a Meal:
Vegetable Side: Grilled Sweet Onions
Starch Side: Butternut Squash Fries
Refreshing Drink: S’mores Mocktail
Don’t Forget Dessert: Cheesecake Dip
Best Crockpot Recipes:
Once you make this Crockpot Corn Dip Recipe, you’ll remember just how awesome it is to pop your ingredients in the slow cooker and just wait a bit then serve the dip. So, to help you out, I’ve pulled together some of the best slow cooker recipes you’ll find anywhere.
More Corn Recipes:
Because you’re going to love this slow cooker corn dip recipe, you’re probably going to realize that you need more recipes with corn in your life. Conveniently for you, I’ve pulled together some tasty options.
- Corn Chowder with Bacon and Potatoes
- Okra and Corn Kinara
- Slow Cooker Tex-Mex Chicken and Cheese with Corn
- 1 8-ounce package cream cheese, softened
- ½ cup sour cream
- 1 cup pepper jack cheese, shredded
- 1 cup Monterey jack cheese, shredded
- ½ teaspoon garlic powder
- 1 package frozen corn
- 1 fresh jalapeno, seeds removed and diced
- Add all ingredients to a medium-sized slow cooker.
- Heat on low for approximately 4 hours, stirring often.
This can also be made in the oven:
- Preheat oven to 350 degrees.
- In a medium bowl, mix together the cream cheese, sour cream, pepper jack cheese, Monterey jack cheese, and garlic powder.
- Add the frozen corn and diced jalapeno and stir to combine.
- Pour the mixture into a baking dish and bake in preheated oven for 20 minutes, or until cheese is melted and bubbly.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 259Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 63mgSodium: 271mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 10g