Slow Cooker Creamed Corn and Roasted Poblano Dip

Name: Slow Cooker Creamed Corn and Roasted Poblano Dip
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 medium (450 g) Fresh poblano peppers, Charred and peeled; 4 ears (600 g) Fresh sweet corn, Kernels cut from cob; 12 oz (340 g) Oaxaca cheese, Torn or shredded; 1 cup (240 ml) Heavy cream; 4 oz (113 g) Cream cheese, softened, Softened to room temperature; ½ medium (85 g) White onion, Finely diced; 2 cloves (6 g) Garlic cloves, Minced; 2 tablespoon (8 g) Fresh epazote leaves, Roughly chopped; to taste Kosher salt; to taste Fresh ground black pepper; 1 tablespoon (15 ml) Fresh lime juice; ½ teaspoon (3 g) Tajín or chili-lime seasoning (optional); 2 tablespoon (8 g) Fresh cilantro leaves, Roughly chopped (optional)

From the MyKitchenBank Kitchen

A creamy, smoky dip featuring fresh corn and charred poblano peppers warmed in a slow cooker with melted Oaxaca cheese and a whisper of epazote. Serve warm with tortilla chips, vegetables, or warm flour tortillas for a Mexican-inspired appetizer that feeds a crowd.

Prep: 25 min
Cook: 2 hr
Wait: 15 min
Total: 2 hr 40 min
Makes: About 3 cups (720 ml)

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Ingredients

8 servings

3 medium (450 g) Fresh poblano peppers, Charred and peeled
4 ears (600 g) Fresh sweet corn, Kernels cut from cob
12 oz (340 g) Oaxaca cheese, Torn or shredded
1 cup (240 ml) Heavy cream
4 oz (113 g) Cream cheese, softened, Softened to room temperature
½ medium (85 g) White onion, Finely diced
2 cloves (6 g) Garlic cloves, Minced
2 tablespoon (8 g) Fresh epazote leaves, Roughly chopped
to taste Kosher salt
to taste Fresh ground black pepper
1 tablespoon (15 ml) Fresh lime juice
½ teaspoon (3 g) Tajín or chili-lime seasoning (optional)
2 tablespoon (8 g) Fresh cilantro leaves, Roughly chopped (optional)

Equipment (7)

2-quart (2-liter) slow cooker
Cast iron skillet or gas burner for charring peppers
Medium bowl for kerneling corn
Sharp knife
Cutting board
Small spoon for scooping or brush for cleaning peppers
Instant-read thermometer (optional, but helpful)

Steps

Before you start

Char and peel the poblanos ahead of time if preferred (up to 1 day)
Have all ingredients measured and ready before starting the slow cooker
Set out serving utensils and spoon—the dip will be very soft when warm

1
Char and peel poblanos
- Hold each poblano directly over a gas flame on a burner, or place on a cast iron skillet over medium-high heat.
- Rotate with tongs until the skin blackens and blisters all over, about 8–10 minutes per pepper.
- Place in a bowl, cover with plastic wrap, and let steam for 5 minutes.
- Rub off the blackened skin under cool running water, then slit open and remove the seeds and stem.
- Cut into strips about ½ inch wide.
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Ready when: Skin is completely blackened and blistered; flesh is tender but not falling apart
Tip: Don't skip steaming—it makes the skin slip off much more easily. Wear gloves if your hands are sensitive to capsaicin.
2
Prepare corn kernels
- Stand one ear of corn on its end on the cutting board.
- Using a sharp knife, slice downward along the cob, rotating as you go, to remove all kernels.
- Work over a medium bowl to catch the kernels and any released corn milk.
- Repeat with remaining 3 ears.
- You should have about 2½ cups (600 g) of kernels.
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Ready when: All kernels removed from cobs; none broken in half
Tip: Removing corn milk by scraping the cob with the back of your knife adds richness to the dip.
3
Dice onion and mince garlic
- Cut the white onion half into small, even ¼-inch pieces.
- Mince the garlic cloves very finely so they distribute evenly throughout the dip.
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Ready when: Onion is in uniform small pieces; garlic is minced fine
Tip: Fine pieces cook into the dip and won't be noticeable as distinct chunks.
4
Combine ingredients in slow cooker
- Add the corn kernels (including any corn milk), poblano strips, diced onion, and minced garlic to a 2-quart slow cooker.
- Pour in the heavy cream and add the softened cream cheese in small spoonfuls.
- Tear or shred the Oaxaca cheese into bite-sized pieces and add it to the slow cooker.
- Stir gently to combine, breaking up the cream cheese as much as you can.
- Season with ½ teaspoon kosher salt and a few grinds of black pepper.
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Ready when: All ingredients combined; no dry pockets visible
Tip: Soften the cream cheese at room temperature for at least 30 minutes so it blends smoothly without lumps.
5
Cook on lowOven 160°F / 70°C
- Cover the slow cooker and cook on low for 2 hours.
- Stir gently every 30 minutes to prevent the cheese from sticking to the sides and to help the cream cheese fully melt.
- The dip is ready when the cream cheese is completely melted, the corn is tender, and the mixture is hot throughout (160°F / 71°C on an instant-read thermometer is ideal).
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Ready when: Cream cheese is fully dissolved; mixture is creamy, hot, and uniform; no lumps or separating
Tip: Low heat keeps the cream from breaking. Stirring prevents scorching on the bottom.
6
Season with epazote and lime
- Stir in the chopped epazote and lime juice.
- Taste and adjust salt and pepper as needed.
- If using, add ½ teaspoon Tajín for a subtle smoky-spicy note, and stir to combine.
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Ready when: Epazote and lime juice fully incorporated; seasoning balanced
Tip: Add epazote at the end so its herbal, slightly peppery flavor stays bright rather than cooking out.
7
Transfer to serving dish
- If serving immediately, carefully transfer the warm dip to a shallow serving bowl or small platter.
- Keep the slow cooker on its 'warm' setting underneath (or use a warming tray) to keep the dip at serving temperature, stirring occasionally.
- Garnish with chopped cilantro if desired and serve with tortilla chips, warm flour tortillas, jicama sticks, or bell pepper strips.
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Ready when: Dip is warm and creamy in serving dish
Tip: The slow cooker's 'warm' setting keeps the dip soft and pourable without overcooking it further.

Good to know

Tips

For extra smokiness, char the poblanos over a charcoal grill or use a torch for deeper charring.
If you can't find fresh epazote, this dip is still delicious without it—cilantro or a small pinch of cumin work well as alternatives.
Keep the dip on the slow cooker's 'warm' setting during the party so it stays creamy and pourable. Stir every 20 minutes or so to keep the cheese from settling.
Serve with a mix of textures: crispy tortilla chips, soft warm flour tortillas, and fresh jicama or cucumber sticks for variety.

Make ahead

You can char, peel, and cut the poblanos up to 1 day ahead; store them in an airtight container in the refrigerator. Corn can be cut from the cob up to 8 hours ahead and chilled. Assemble the dip in the slow cooker the morning of service (without cooking), cover, and refrigerate; add 15–20 minutes to the cook time when starting from cold.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a slow cooker on low (stirring frequently) or in a small saucepan over low heat, adding 1–2 tablespoons heavy cream if the dip has thickened. Do not microwave, as the dip may break or scorch. For longer storage, freeze in an airtight freezer bag for up to 2 months; thaw overnight in the refrigerator and reheat as above.

Substitutions

Oaxaca cheese → Mozzarella, fresh mozzarella, or asadero cheese. Oaxaca adds a mild, creamy pull; fresh mozzarella (drained well) gives a similar texture. Asadero is a close Mexican alternative.
Fresh epazote leaves → Cilantro or a pinch of dried oregano. Epazote's peppery, herbal note is unique, but cilantro adds freshness and oregano brings earthiness. Taste after adding and adjust to preference.
Fresh poblano peppers → Anaheim or mild green chiles (canned or fresh). Poblanos are mild; Anaheims are nearly identical in heat and flavor. Canned chiles are softer, so reduce cook time to 1.5 hours.
Fresh sweet corn → Frozen corn kernels (thawed) or canned corn (drained). Frozen corn works equally well; thaw and drain before adding. Canned corn is softer, so reduce cook time to 1.5 hours to prevent mushiness.