Creamy Poblano Corn Dip
This Creamy Poblano Corn Dip combines the smoothness of cheese with the mild spice of poblanos and the sweetness of corn. It's the perfect party appetizer or game day snack.
Equipment
- 1 Baking Dish medium-sized
- 1 Mixing Bowl large
- 1 Oven
Ingredients
Main Ingredients
- 2 fresh poblano peppers
- 1 can 15 oz corn, drained
- 8 oz cream cheese softened
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 tsp cumin
- 1/2 tsp garlic powder
Optional Add-ins
- 1/4 cup diced jalapeños
- 1/4 cup chopped cilantro
- 1/4 cup crumbled bacon
Instructions
Preparation
- Preheat your oven to 425°F to roast the poblano peppers.
- Place the poblano peppers on a baking sheet and roast for about 20 minutes until the skins are blistered and charred. Remove from the oven and let cool.
- Once cooled, peel off the skins of the peppers, remove the seeds, and chop them finely.
- In a large mixing bowl, combine chopped poblanos, corn, cream cheese, sour cream, shredded cheese, cumin, and garlic powder. Mix until smooth and well combined.
- Spoon the mixture into a medium-sized baking dish and spread evenly.
- Bake in the preheated oven at 350°F for about 30 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let cool slightly before serving. Serve with tortilla chips or fresh vegetables.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
Notes
Pro Tips: Roast the poblanos until well-charred for maximum flavor. Adjust the spice by adding more or fewer peppers. Let the dip rest after baking for flavors to meld.
Ingredient Substitutions: Use canned green chilies instead of fresh poblanos. Substitute Greek yogurt for sour cream for a lighter dip.
How to Serve: Pair with tortilla chips, pita chips, or fresh veggies. Serve alongside other Mexican-inspired dishes.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Reheat before serving.
Make-Ahead Tips: Prepare up to the baking step and refrigerate. Bake fresh before serving for best flavor.
Ingredient Substitutions: Use canned green chilies instead of fresh poblanos. Substitute Greek yogurt for sour cream for a lighter dip.
How to Serve: Pair with tortilla chips, pita chips, or fresh veggies. Serve alongside other Mexican-inspired dishes.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days. Reheat before serving.
Make-Ahead Tips: Prepare up to the baking step and refrigerate. Bake fresh before serving for best flavor.