This creamy Corn Dip gets great flavor and heat from roasted poblano chiles. It’s a delicious appetizer and perfect for game day, especially alongside a spread of other classics like Crispy Baked Chicken Wings and Homemade Corn Dogs!
I can say from experience that if you show up to a party with a dish of this corn dip, you will make new friends 🤣
Next to Buffalo Chicken Dip and Blue Cheese Dip, this is one of my all-time favorite dips to eat, and friends always go crazy over it. It’s kind of like a Creamed Corn side dish, but with next level creaminess. This is total party food.
I like to roast my own poblano chiles to chop up and put into the dip, as the flavor is incredible (and try this Green Spaghetti if you want to try pasta with a poblano cream sauce). But if you’d rather take a shortcut, you can get away with adding a can of diced green chiles.
I’ve even seen options where you can get more specialty type chiles, like New Mexico Hatch chiles, already prepared.
How to Make Corn Dip:
Start by charring some poblano peppers on a gas burner (or under the broiler of your oven):
Place the poblano peppers in a bowl and cover with plastic wrap for 10 minutes:
Scrape the skin off the poblanos with a knife, remove the seeds and ribs, and chop the poblano up:
Mix the poblanos with cream cheese, garlic powder, chipotle powder, salt and pepper:
Stir it all together:
Now you can add tons of corn and cheddar cheese:
And, this is when I decided to switch to a larger mixing bowl, and add in a touch of sour cream:
Once everything is mixed, spread it out into a baking dish:
And if you want to bake it in something else, like a skillet, you could totally do that too!
Bake until bubbly and golden on the sides, then serve:
Roasted Poblano Corn Dip
- 1/2 lb poblano peppers
- 2 8 oz blocks cream cheese at room temperature
- 1 tsp garlic powder
- 1/2 tsp chipotle chili powder
- 1/2 tsp salt
- 1/4 teaspoon pepper
- 4 cups frozen corn kernels
- 8 oz extra sharp cheddar cheese
- 1/2 cup sour cream
- tortilla chips for serving
- Preheat the oven to 350 degrees F.
- Char the poblano peppers either directly on the flame of a gas burner, or in the oven under the broiler. You want to cook the poblanos until the skin is thoroughly blackened all over, which may take 5-10 minutes. Place the blackened poblanos in a bowl and cover tightly with plastic wrap for 10 minutes. Remove the blackened skin by scraping with a sharp knife, then remove and discard the seeds and ribs of the poblanos. Chop the peppers up into small pieces.
- In a large bowl, mix to combine the chopped poblano peppers, cream cheese, garlic powder, chipotle powder, salt, pepper, corn, cheddar, and sour cream. Scrape this mixture into an 8×12 baking dish, or any other baking dish you’d like, such as a cast iron skillet, or individual baking dishes.
- Bake for 30 minutes until hot and bubbly, and golden brown on the edges. Serve with tortilla chips, and enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in May 2019. Originally published September 2014.