Poblano Corn Dip Recipe
This creamy and flavorful Poblano Corn Dip combines roasted poblano peppers, fresh corn, and a blend of cheeses with a hint of smoky adobo sauce. Perfect as a party appetizer or a snack, it’s baked to bubbly perfection and optionally broiled for a golden, crispy cheese top.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 52 minutes
- Yield: 6-8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Vegetables
- 2 poblano peppers
- 2 ears of corn
- 1 small yellow onion (quartered)
Dairy & Dairy Alternatives
- 8 oz extra sharp cheddar cheese
- 8 oz cream cheese (room temperature)
- 1/2 cup sour cream
Other Ingredients
- 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)
Instructions
- Preheat Oven: Preheat your oven to 450℉ to prepare for roasting the vegetables.
- Roast Vegetables: Remove the tops of the poblano peppers, halve them lengthwise, and remove seeds. Place the poblano halves, corn cobs, and quartered onion on a baking sheet, drizzle with 1 tablespoon olive oil, and roast in the 450℉ oven for 20-25 minutes until nicely charred and softened.
- Prepare Roasted Veggies: After roasting, dice the poblano peppers and onions, and carefully remove the kernels from the corn cobs.
- Mix Dip Ingredients: In a mixing bowl, combine the diced roasted vegetables, room temperature cream cheese, sour cream, three quarters of the cheddar cheese, adobo sauce, garlic powder, lime juice, salt, and black pepper. Mix thoroughly until well combined.
- Assemble Dip: Transfer the mixture into a baking dish and spread evenly. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake Dip: Place the baking dish on the middle rack of the oven at 450℉ and bake for 12 minutes, or until the cheese is fully melted and bubbly.
- Optional Broil and Garnish: For a golden brown top, broil the dip for an additional 5-10 minutes, watching carefully to prevent burning. Once out of the oven, sprinkle with fresh cilantro if desired, and serve warm.
Notes
- For extra smoky flavor, you can char the poblano peppers over a gas flame before roasting.
- Adjust the amount of adobo sauce depending on your preferred spice level.
- This dip pairs wonderfully with tortilla chips, crusty bread, or fresh vegetable sticks.
- Allow the dip to cool slightly before serving to avoid burns from hot cheese.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: Poblano Corn Dip, Roasted Poblano Dip, Mexican Corn Dip, Party Dip, Cheese Dip, Appetizer
Find it online: https://cookwithlea.com/poblano-corn-dip-recipe/
