Cheesy Corn Dip for a perfect Saturday Night


Since I saw that recipe on a TV cooking show last week, the cheese and corn lover in me was dying to make it.  Last night, was the perfect timing as my two girlfriends were visiting.  This dip was as creamy and delicious as expected with the perfect hint of spice.

I hope you like it as much as I did.  You know how much I appreciate your feedback.  I can’t wait to hear from you.

Cheesy Corn Dip

1 lb. frozen corn kernels thawed

8 ounces cream cheese

1 cup shredded mozzarella cheese

2 jalapeños finely chopped

2 cloves garlic minced

½ cup pimientos chopped

2 tsp Chili powder

Salt and pepper to taste

Parsley to decorate



Combine the corn, cream cheese, shredded mozzarella cheese, the pimientos, the jalapeños, the garlic, the chili powder and the salt and pepper in a slow cooker.

Cook on low heat for about 1 hour. Stir to mix in the cream cheese. Continue to cook for another 2 hours.  Decorate with the parsley and serve with chips.


  1. I’ve always had my dips in a creamier consistency that they seem like sauce. But trying a thicker consistency would be just fine. Your dip is just great for those chips.

  2. This looks really good. My husband does not really like corn but I guess I can make him change his mind with this dip. I could add some crispy bacon bits too. Yum.


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