Corn Dip
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:
Corn and Avocado Bean Salad, Savory Corn Cakes, and Mexican Street Corn Salad with Black Beans are some of my other favorite savory recipes using corn kernels. Enjoy!
Roasted Poblano Corn Dip
Ingredients
- 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
Instructions
- 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
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.
35 Comments on “Corn Dip”
Trying watermelon drink recipe looks delicious an then others i’ve noticed on your site will like and share on FB now thank you.!!!
I wonder… could this dip or similar be made with Anaheim chilies, because I just got several of them at my farmers market… This dip looks so good and I happen to be hosting a little get-together this week that it would be perfect for. 🙂
What’s the flavor profile of the Anaheim chiles? Have actually never had those before!
Love everything about this! Picking up the ingredients to make this asap!
The fresh look looks great, and I’m definitely lovin’ the sound of this corn dip! You really can’t go wrong with dips of any kind . . .
Thanks Meg, I agree with that!
Congratulations on your new design! It looks great! This dip is calling my name…it’s definitely going to happen this weekend for football Sunday! 🙂
Thanks Caroline!!
Nice recipe. Thank you.
Thanks Liz!
I love the logo! SO CUTE! Also, I’m obsessed with corn dip right now so I have to make this.
Thank you Amanda!
MM DIP! I just accidentally overbought on all of these ingredients at the store yesterday so its fate.
Also love the new setup! I like seeing the new posts in XXL pics right at the top =)
Thanks Anna! Hope you enjoy the dip =)
Oh my word, that dip is amazing and the new layout looks fabulous!
I’m pretty sure I saw the site change before my eyes last night when I was on the site, haha! As a graphic designer I can appreciate it. Looks awesome, love the logo.
Thank you Mashell!!
I love the new look of the blog! Fresh but pretty! The dip looks great, too. I mean, who doesn’t like scooping up melty cheesy with a tortilla chip or slathering it on a piece of baguette?
Thank you Connie! And haha, I totally agree with you =)
Joanne, I love the re-design! I like that you stayed true to the color scheme but freshened it up.
Since we host a lot of get-togethers during college football season, I’ll definitely be making this dip soon.
P.S. I have some snail mail headed your way soon…
Hey Jess, Thanks!! And YAY you started another blog!!
Lookin good, Joanne, but I don’t think the button to save to Ziplist works anymore for me.
Hi Kate, thanks so much for letting me know about this. I forwarded it to my designer and it should be fixed! Thanks again!
The site looks great- I love the logo. So does the dip! Congrats!
Thanks so much Amy!
Oh yes! Cheese, corn and peppers…yum!
Haha, I like that kind of thinking!
Looks awesome, both the corn dip and the site!! Yay!!