This creamy Corn Dip gets great flavor and heat from roasted poblano chiles. It’s a delicious appetizer and perfect for game day!
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 🤣
I like to roast my own poblano chiles to chop up and put into the dip, 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!
Post updated in May 2019. Originally published September 2014.