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!
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