Slow Cooker Roasted Corn and Poblano Dip with Bacon

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 492kcal
Author Jennifer Draper


  • 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


  • 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


Calories: 492kcal | Carbohydrates: 20g | Protein: 11g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 99mg | Sodium: 407mg | Potassium: 408mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1355IU | Vitamin C: 30mg | Calcium: 160mg | Iron: 0.9mg