Roasted Poblano Corn Dip
Fifteen Spatulas has a fresh new look! It has been in the works for nearly 9 months and I’m SO excited to finally debut the new site. Functionality is more or less the same, but the new site should be faster, better organized, and easier to use, all thanks to Lindsay. YAY!
Celebrating this new design feels right with CORN DIP! This is total party food. I make this recipe when I have friends over, or when I’m going to someone else’s house…especially during football season! People go absolutely crazy for it. I promise you will make new friends with this 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 8oz 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!
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