Slow Cooker Roasted Corn and Poblano Dip with Bacon

• Gluten free

• Meat

  • 2 slices Bacon

• Produce

  • 4 ears Corn, fresh
  • 1 Poblano pepper, large

• Oils & Vinegars

  • 2 tbsp Olive oil

• Snacks

  • 1 Tortilla chips

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Cheddar cheese, sharp
  • 8 oz Cream cheese

Found on slowcookergourmet.net

Ingredients

• 4 ears of fresh corn
• 1 large poblano pepper
• 2 tablespoons olive oil
• 2 slices bacon
• 8oz cream cheese
• ½ cup sharp cheddar cheese, shredded
• 2 tablespoons butter
• Tortilla chips for dipping

Directions

• Brush corn and pepper lightly with olive oil
• 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
• Serve with chips or bread