Slow Cooker Roasted Corn and Poblano Dip with Bacon

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 people
Calories 492 kcal
Author Slow Cooker Gourmet


  • 4 ears of fresh corn
  • 1 large poblano pepper
  • 2 tablespoons olive oil
  • 2 slices bacon
  • 8 oz cream cheese
  • 1/2 cup sharp cheddar cheese shredded
  • 2 tablespoons butter
  • Tortilla chips for dipping


  1. Brush corn and pepper lightly with olive oil
  2. Preheat grill (to around 450 degrees for indoor grill) and place corn and pepper on grill
  3. Turn the corn and pepper as each side is roasted (mine took about 5-6 minutes per side but this will vary). The pepper should have burn/blistered skin.
  4. Remove and let the corn cool and place the pepper in a ziploc bag and seal
  5. In the meantime place the bacon on a microwave safe plate and cook on high for 2 minutes or until crispy but not burnt. Remove to paper towels and let cool.
  6. Once the corn has cooled enough to handle stand it on end and use a sharp knife to remove the kernels
  7. Using a fork peel the blistered skin from the pepper (it should come off easily)
  8. Remove seeds and dice pepper
  9. Add corn, pepper, crumbled bacon and remaining ingredients to crock
  10. Heat on low for about 2 hours until everything is melted together and hot
  11. Serve with chips or bread
Nutrition Facts
Slow Cooker Roasted Corn and Poblano Dip with Bacon
Amount Per Serving
Calories 492 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 20g125%
Cholesterol 99mg33%
Sodium 407mg18%
Potassium 408mg12%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 8g9%
Protein 11g22%
Vitamin A 1355IU27%
Vitamin C 30mg36%
Calcium 160mg16%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.