Roasted Poblano Corn Dip
This creamy, cheesy Roasted Poblano Corn Dip is packed with smoky peppers, sweet corn, and melty cheese. Perfect for parties, game nights, or as a bold appetizer.
Equipment
- Baking sheet
- Oven or grill
- Mixing bowls
- Knife & cutting board
- Skillet or pan
- Spatula
- Baking dish (oven-safe)
Ingredients
- 3 poblano peppers
- 2 cups corn kernels fresh, frozen, or canned
- 1 tablespoon olive oil
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 8 oz cream cheese softened
- ½ cup sour cream
- 1 ½ cups shredded Monterey Jack cheese divided
- ½ cup shredded cheddar cheese
- Salt and pepper to taste
- 2 tablespoons chopped cilantro
- Juice of 1 lime
Instructions
- Preheat oven to 425°F (220°C).
- Place poblano peppers on a baking sheet and roast until charred (about 20 minutes), turning occasionally.
- Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel skin, remove seeds, and dice.
- Heat olive oil in a skillet over medium heat. Add onion, garlic, and corn; sauté until softened (5 minutes).
- Stir in cumin and smoked paprika; cook for 1 more minute.
- In a mixing bowl, combine cream cheese, sour cream, roasted poblanos, sautéed corn mixture, lime juice, cilantro, salt, and pepper.
- Fold in 1 cup Monterey Jack and all cheddar cheese.
- Transfer to a baking dish, sprinkle with remaining Monterey Jack, and bake for 15 minutes until bubbly and golden.
- Serve hot with tortilla chips, bread, or veggies.
Notes
Nutrition Facts (per serving, approx. ¼ cup):
- Calories: 210
- Protein: 6g
- Fat: 16g
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 3g
- Sodium: 280mg