Name: Poblano Corn Dip Recipe
Prep time: 15 min
Cook time: 37 min
Total time: 52 min
Cuisine: Mexican
Ingredients: 2 poblano peppers; 2 ears of corn; 1 small yellow onion (quartered); 8 oz extra sharp cheddar cheese; 8 oz cream cheese (room temperature); 1/2 cup sour cream; 1 tsp adobo sauce (from a can of chipotles in adobo); 1/2 tsp garlic powder; 1 tsp lime juice; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp olive oil; Cilantro (optional)

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Introduction

This Poblano Corn Dip is a smoky, cheesy delight perfect for gatherings or a cozy night in. Roasted poblano peppers and fresh corn come together with creamy cheeses and a hint of spice to create a flavorful, irresistible appetizer.

An oval white ceramic baking dish filled with a cheesy casserole that has a golden-brown, bubbly top layer sprinkled with chopped green herbs. The top layer is melted orange-yellow cheese with browned spots, beneath which a creamy mixture of white sauce, yellow corn kernels, bits of green leafy vegetables, and chunks of orange sweet potatoes can be seen. The sides show some of the creamy layers and melted cheese slightly browned and crispy on the edges. The dish is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 poblano peppers
2 ears of corn
1 small yellow onion (quartered)
1 tsp adobo sauce (from a can of chipotles in adobo)
8 oz extra sharp cheddar cheese
8 oz cream cheese (room temperature)
1/2 cup sour cream
1/2 tsp garlic powder
1 tsp lime juice
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
Cilantro (optional)

Instructions

Step 1: Preheat your oven to 450℉.
Step 2: Remove the tops of the poblano peppers and cut them in half lengthwise. Remove the seeds. Place the peppers, ears of corn, and quartered onion on a baking sheet. Drizzle with 1 tbsp olive oil and roast in the oven for 20-25 minutes.
Step 3: Once roasted, dice the poblano peppers and onion, and cut the corn kernels off the cob.
Step 4: In a mixing bowl, combine the chopped veggies, cream cheese, sour cream, 3/4 of the cheddar cheese, adobo sauce, garlic powder, lime juice, salt, and black pepper. Mix well until fully combined.
Step 5: Transfer the mixture to a baking dish and spread evenly. Sprinkle the remaining cheddar cheese on top.
Step 6: Bake on the middle rack at 450℉ for 12 minutes, or until the cheese has melted.
Step 7: For a golden brown finish, optionally broil for 5-10 minutes. Garnish with cilantro before serving if desired.

Tips & Variations

Use fire-roasted corn for a deeper smoky flavor if fresh corn is not available.
Swap extra sharp cheddar for pepper jack to add more spice to the dip.
Mix in diced jalapeños for extra heat and crunch.
For a dairy-free version, try using vegan cream cheese and cheese alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350℉ until warm, or use a microwave in short bursts to avoid drying out the dip.

How to Serve

This image shows a baked dish in a white, round casserole dish on a wooden table. The dish has two visible layers: the top is a golden-orange bubbly melted cheese with browned spots and sprinkled with chopped green herbs. The bottom layer looks creamy white with mixed vegetables including yellow corn and green spinach pieces, giving it a thick and textured look. The edges have some browned cheese and a few melted spots blending between the layers. The casserole dish edge is slightly messy with some of the creamy layer sticking to it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can assemble the dip and store it in the fridge before baking. Bake it fresh just before serving for best results.

Can I use canned corn instead of fresh?

Canned corn can be used in a pinch, but fresh corn adds better texture and flavor. If using canned, drain it well and consider sautéing it briefly to enhance its taste.