In a 6-quart slow cooker, combine the corn, bacon, chiles, sour cream, pepperjack, cheddar, cream and Parmesan cheese. Stir, cover and cook on LOW heat for 2 hours, stirring once or twice throughout.
Cook on HIGH heat for an additional 30 minutes and transfer to a serving dish. Sprinkle with cilantro. Serve warm as a side dish or serve with chips or crackers as an appetizer!
Using the blended white and golden corn offers a delicious sweetness mixed in with the spicy heat.
Add diced bell peppers or chopped spinach.
Sprinkle sliced green onions on the top before serving.
For extra heat, add a 1/2 teaspoon chili powder at a time or 1 freshly diced jalapeno.
Monterey Jack Cheese and cheddar cheese are just as delicious options in this recipe if you don’t have Pepper Jack cheese on hand.
Remember! Fresh grated cheese is better for melting into the dip than the pre-shredded. So if you can, shred it yourself!
Instead of using frozen corn from the freezer section, try grilling your fresh corn on the cob like we do in this Grilled Corn on the Cob with Spicy Cilantro Lime Butter and then cut if off the cob for a delicious addition to your hot corn dip.