Roasted Poblano 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!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 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!
Calories: 461kcal | Carbohydrates: 31g | Protein: 16g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 529mg | Fiber: 3g | Sugar: 7g