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Slow Cooker Citrus Beef & Veggie Stir-Fry
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**Slow Cooker Mexican Corn Dip

Slow Cooker Mexican Corn Dip

  • Cooking Time:

    2 hours
  • Servings:



16 oz. Cream Cheese, soft­ened
1/2 c. But­ter, soft­ened
10 oz. White Corn, frozen
10 oz. Yel­low Corn, frozen
15.25 oz. Can of Creamed Corn
2, 10oz. Cans of Ro-Tel Toma­toes with chiles
1 T. Chili Pow­der

Slow Cook­er Mex­i­can Corn Dip has a won­der­ful blend of fla­vors, and will always be a hit with fam­i­ly and guests!

  1. Com­bine all ingre­di­ents in a 4-Quart Slow Cook­er.
  2. Cov­er and cook on LOW for 2 hours, stir­ring every 30 min­utes.

Serve with your favorite tor­tilla chips.

Hap­py Crock­ing!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”



Slow Cooker Mexican Corn Dip


Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Brian HGet Crocked – 12 Holiday Dips for the Slow CookerCrock Pot GirlSJ Recent comment authors
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What size crock would be best for this?


[…] Slow Cook­er Mex­i­can Corn Dip […]

Brian H
Brian H

Make some­thing very sim­i­lar to this often. But I don’t use any but­ter and use plen­ty of gar­lic pow­der. Also I nor­mal­ly add extra green chilies or/and jalapeños

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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