This creamy Corn Dip gets great flavor and heat from roasted poblano chiles. It's a delicious appetizer and perfect for game day!
2 8ozblocks cream cheeseat room temperature
1/2tspchipotle chili powder
4cupsfrozen corn kernels
8ozextra sharp cheddar cheese
tortilla chipsfor 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!