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Roasted Poblano Corn Dip

Creamy Roasted Poblano Corn Dip for Irresistible Snacking

This Roasted Poblano Corn Dip is a creamy, cheesy delight that's perfect for snacking.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 2 pieces Poblano Peppers Remove seeds for less spice.
  • 2 ears Corn Fresh corn is best, but frozen or canned can be used.
  • 1 small Yellow Onion Quartered.
  • 1 teaspoon Adobo Sauce Adjust for more heat.
  • 8 oz Sharp Cheddar Cheese Use extra sharp for stronger flavor.
  • 8 oz Cream Cheese Room temperature.
  • ½ cup Sour Cream Can be replaced with mayonnaise.
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Lime Juice
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • 1 tablespoon Olive Oil For roasting.
  • Cilantro Optional, for garnish.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • spatula

Method
 

Cooking Steps
  1. Preheat the oven to 450°F (232°C).
  2. Halve and seed the poblano peppers, place them on a baking sheet with corn (on cob) and quartered onion. Drizzle with olive oil and roast for 20-25 minutes.
  3. Remove vegetables from the oven, allow to cool slightly, and chop the roasted poblanos, onions, and corn off the cob.
  4. In a mixing bowl, combine chopped vegetables, cream cheese, sour cream, ¾ of cheddar, adobo sauce, garlic powder, lime juice, salt, and pepper; mix until creamy.
  5. Transfer the mixture to a baking dish, spread evenly, and top with remaining cheddar cheese.
  6. Bake for 12 minutes until warm and bubbling; broil for 5-10 minutes for a golden top.
  7. Garnish with cilantro and serve warm with tortilla chips or veggies.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 18gProtein: 9gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 500mgPotassium: 250mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 250mgIron: 1mg

Notes

Let dip sit at room temperature for 30 minutes before baking to avoid a cold center.

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