Slow Cooker Roasted Corn and Poblano Dip with Bacon

This Slow Cooker Roasted Corn and Poblano Dip with Bacon is so fresh! I use freshly shucked corn on the cob and a nice crisp poblano pepper along with back and you won't be sorry!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 2

Total Time 2 15

Servings people

Calories 492kcal

Author Jennifer Draper

Ingredients

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

Instructions

Brush corn and pepper lightly with olive oil
Preheat grill (to around 450 degrees for indoor grill) and place corn and pepper on grill
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.
Remove and let the corn cool and place the pepper in a ziploc bag and seal
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.
Once the corn has cooled enough to handle stand it on end and use a sharp knife to remove the kernels
Using a fork peel the blistered skin from the pepper (it should come off easily)
Remove seeds and dice pepper
Add corn, pepper, crumbled bacon and remaining ingredients to crock
Heat on low for about 2 hours until everything is melted together and hot
Serve with chips or bread

Nutrition