This Creamy Corn Dip cooks up quickly in your slow cooker. Use fresh or frozen sweet corn, and you’ll have a taste of summer all winter long!
We always have a bunch of sweet corn during the summer. John grows a bunch in our garden. And somehow more magically appears on our front porch every once in a while. And while I love corn on the cob as much as the next girl, sometimes you just need something different to do with it.
This recipe calls for two cans of corn. Well, with all the fresh corn I had handy, I wasn’t about to go to the grocery store to buy two cans of sweet corn!
Lucky for me, I had just spent the afternoon at my friend Leah’s farm. Leah’s family grew an acre of sweet corn this summer, as a project for the kids. Well, the kids are back to school, and the sweet corn isn’t quite finished yet, so she is looking for people to take this corn off her hands!
I visited Leah’s farm with some other bloggers earlier this summer when they were planting this corn. We were able to tour Beck’s Hybrids and learn a little about how they develop their corn hybrids, and how genetic modification technology comes into play for them. Then we headed to Jent’s farm to hear about why they plant non-GM corn. Finally we headed out to Leah’s farm to see her acre of sweet corn and learn why she chose to plant genetically modified sweet corn this year. (You can read about why we plant genetically modified sweet corn here.)
Thankfully, Leah’s husband had done the hot and sweaty work of picking the corn before we got there. (It’s been over 90 degrees here for the last week, so I was sure glad to not have to head outside in that heat!) He picked 20 dozen ears! 20 dozen! That’s 240 ears of corn!
So we jumped right in and husked all that corn. All 20 dozen ears. Then we sliced it all off the cobs so we could freeze it to stock up for this winter. (We may have had some adult beverages to help this process go a little faster.)
Did you know that you can freeze corn without blanching it first? This technique is so easy, and you don’t run the risk of burning your fingers on the hot corn cobs! You have to check out Leah’s recipe for freezing sweet corn. Seriously. I can’t believe I never knew this technique before!
Before you get any ideas, don’t go stealing corn from the fields you drive by. First, that’s stealing. Second, it’s probably not sweet corn, and you’ll be pretty sad when you get it home. 99% of the corn grown in the United States is field corn, not sweet corn. Field corn is used for lots of things – from animal feed, to corn flour, to ethanol. It doesn’t have as much sugar, and isn’t as tasty to eat fresh off the cob. (Find out more about the differences between field corn and sweet corn here.)
I used two bags of Leah’s sweet corn (2 cups each) to make this Creamy Corn Dip. That’s about equal to two cans of corn. You could also use 4 cups of frozen corn.
Slow Cooker Creamy Corn Dip
Are you ready for the recipe? Pop this in your slow cooker this weekend, and you’re in for a treat! Stock your freezer with some sweet corn, and you can make this yummy dip all winter long!
3 Ways to Take the Fear Out of This Recipe
- What’s the Difference Between Sweet Corn & Field Corn?
- An Easy Way to Cut Corn Off the Cob
- An Easy Way to Understand GMOs
3 More Recipes to Try
- 2 8-ounce packages reduced fat cream cheese, softened
- 2 15-1/4 ounce cans corn, drained (or 4 cups of corn kernels cut off the cob, or 4 cups of frozen corn)
- ½ cup butter
- 2 jalapeno peppers, diced (optional)
- tortilla chips
- Combine all ingredients except tortilla chips in a 6 quart slow cooker.
- Cover and cook on high for 30 minutes (45 minutes if using fresh or frozen corn); stir until smooth.
- Reduce heat to low or warm setting to keep warm. If using jalapeno peppers, the dip will get spicier the longer it is heated.
- Serve with tortilla chips.