Slow Cooker Pale Ale Corn Dip


So, I have another game day recipe for you today. Can you sense a trend? I’m kind of counting down the days until the start of the season(s). I’ll try to tone it down a notch. I know that I can be exhausting with my obsessions sometimes. ;) Anyway, I love to serve dip when I’m serving a large crowd. I love even more to serve good craft beer to a large crowd! I mixed the two in this recipe, and the result was just to … die … for.


So how is everyone’s week going?! Doesn’t it feel like time is just dragging? Around here it certainly does. I’ve been cooking/baking like crazy and deep-cleaning our house.

I get into moods.

Suzy homemaker type moods … where all I want to do is clean, cook, eat and sleep.

At least the week has been successful. I haven’t had one recipe fail yet (knock on wood), and that I would say is a complete success, since most of my recipes tend to be fails at some point or another. ;)

I have had cheesy corn dip in all sorts of varieties. I love it. Sweet corn is definitely a weakness of mine, and I love it that it is totally in season right now. I simply don’t care what people say about it’s “nutritional value.” Corn has gotten a bad rap lately.

I’m going to eat it anyway, and I’m going to love it at the same time.

This slow cooker corn dip contains one of my favorite ingredients to cook with: BEER! That, combined with, cheese, peppers, and yummy spices, will have your taste buds going crazy.

I also love how simple this recipe is. Literally, You throw everything into a slow cooker and call it a day. It doesn’t get much easier than that!


Beer Love:
Beer: Great Northern Brewing
Style: American Pale Ale
Alcohol Content: 5.3%
Description: I absolutely adored this beer once I finally got to try it. During a recent trip to Montana, we picked up as many local beers as we possibly could (which always seems to be the case whenever we travel anywhere). This pale ale was one of the best of the pack. It is super citrusy and has the tropical notes you crave in a single-hopped pale ale. The thing I loved most about it, was it’s freshness! I love when this happens! It’s also JUST hoppy enough, and not out of control. I went ahead cooked with it and the result was just perfection. It really highlighted the sweetness from the corn and complimented the spiciness from the jalapeño. It’s the perfect match, so when you go to whip up this recipe, don’t forget the beer (you can use another pale ale if you can’t get your hands on this particular brew)! It’s one of the most important ingredients!


I hope everyone is having a great week so far! Here’s the delish recipe!


Slow Cooker Pale Ale Corn Dip

Yields 10

5 minPrep Time

6 hrCook Time

6 hr, 5 Total Time

Save Recipe


  • 3 1/2 cups frozen corn
  • 1 jalapeño, seeds and stem removed, minced
  • 1 red bell pepper, seeds and stem removed, diced finely
  • 2 cloves of garlic, minced
  • 1 1/4 cup monterey jack cheese, grated
  • 3/4 cup sour cream
  • 1/2 cup pale ale beer
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • salt
  • pepper
  • 12 ounces cream cheese
  • 4 strips of bacon, cooked until crisp, chopped
  • green onions, sliced, for garnish


  1. To your slow cooker, add the corn, jalapeño, red bell pepper, garlic, monterey jack cheese, sour cream, pale ale beer, cumin, chili powder, onion powder, and salt and pepper to taste. Stir to combine.
  2. Break the cream cheese into pieces and place on top of the corn mixture. Cover the slow cooker and cook for 4 hours on high or 6-8 hours on low.
  3. When you are ready to serve. Give the corn mixture a stir to incorporate the cream cheese.
  4. Serve immediately, topped with bacon and green onions, with tortilla chips.
  5. Enjoy!


Categories: American Fare, Appetizers and Snacks, Food and Beer Pairings, Recipes, Seasonal, Superbowl, Tailgating
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17 thoughts on “Slow Cooker Pale Ale Corn Dip

  • August 20, 2014 at 9:14 am

    This cheesy corn dip looks amazing Justine! I love that bacon on top too, yum! And beer inside? My husband would freak if I made this for him. Love that I can make it in a slow cooker too. I just got a new slow cooker (yea!) and it came with a little baby slow cooker. This cheese dip would be perfect for this.

  • August 20, 2014 at 1:25 pm

    Ohhh, I need one of these baby slow cookers! How fun! Thank you so much. I think this recipe is a man’s dream! haha, I hope you are having a great week!

  • September 5, 2014 at 10:41 am

    Do you think this can be made in the oven instead of crockpot and if so are there any adjustments you would make other than mixing the cream cheese in prior to cooking?

  • September 5, 2014 at 10:56 am

    Of course you can, Melissa! This is what I would suggest doing…First I would saute the jalapeño, red bell pepper and garlic in a little bit of butter just to soften them up. About 6-8 minutes. I would also add the sour cream, monterey jack cheese, beer, and the spices to a medium saucepan and heat over medium-low until everything is melty and the alcohol has cooked out, about 5-6 minutes. Be careful, because the beer may bubble a little bit. If it looks like it may boil over, just stir it vigorously. I would then add the sautéed veggies, the melty mixture and the corn to a casserole dish and stir to combine. Then gently stir in the pieces of cream cheese. It’s ok if the cream cheese is not melted. It will melt in the oven. I would bake at 400-425 degrees F, covered, for about 35-40 minutes. When it is finished baking, give it a good stir so that the cream cheese evenly melts. I think that should basically do it. If you have any other questions, please let me know! Enjoy! – Justine

  • September 5, 2014 at 11:46 am

    Thanks! One more thing, can I use regular beer instead of pale ale?

  • September 5, 2014 at 11:48 am

    Yup! Use whatever you have on hand … unless of course it’s a dark beer. Try to keep it as light as possible. You could always use veggie or chicken stock/broth if you don’t have beer on hand.

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  • December 29, 2014 at 1:53 pm

    What size crock pot did you use?

  • February 23, 2015 at 2:29 pm

    Are there other beer types that may work with this recipe?

  • February 23, 2015 at 2:39 pm

    Hi Gary! If you’re looking for something less hoppy, a pilsner or wheat beer would work well in this recipe. I hope this help!

  • February 23, 2015 at 2:43 pm

    I figured I’d ask your expertise. Need to see what I have in my fridge that is good for cooking, lol. Might still have some a pale though. Thanks!

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  • October 19, 2016 at 5:33 am

    Does the cheese not curdle when cooking for so long?

  • October 19, 2016 at 10:09 am

    I have never had a problem with the cheese in this recipe curdling. If you are worried, you can give it a stir every half hour or so. Hope this helps.

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