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Roasted Poblano Corn Dip Recipe

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4 from 56 reviews

This Roasted Poblano Corn Dip is a flavorful, smoky, and creamy appetizer perfect for gatherings. Roasting poblanos, corn, and onions enhances their natural sweetness and depth of flavor, which is then combined with tangy cream cheese, sharp cheddar, and a hint of chipotle adobo for a spicy kick. Baked to bubbly perfection with a golden cheesy crust, this dip is great with chips, crackers, or veggie sticks.

  • Total Time: 50 minutes
  • Yield: Approximately 6-8 servings

Ingredients

Vegetables

  • 2 poblano peppers
  • 2 ears of corn
  • 1 small yellow onion, quartered

Dairy & Sauces

  • 8 oz extra sharp cheddar cheese
  • 8 oz cream cheese, room temperature
  • ½ cup sour cream
  • 1 teaspoon adobo sauce from a can of chipotles in adobo

Pantry & Seasonings

  • ½ teaspoon garlic powder
  • 1 teaspoon lime juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

Optional Garnish

  • Cilantro

Instructions

  1. Preheat the Oven: Preheat your oven to 450℉ to prepare for roasting the vegetables.
  2. Prepare and Roast Vegetables: Remove the tops of the poblano peppers, slice them in half lengthwise, and remove the seeds. Place the poblanos, 2 ears of corn, and quartered onion on a baking sheet. Drizzle with 1 tablespoon olive oil, ensuring even coating. Roast in the preheated oven for 20-25 minutes until the vegetables are tender and slightly charred.
  3. Dice Roasted Vegetables: Remove the roasted vegetables from the oven. Dice the poblano peppers and onions into small pieces, and cut the corn kernels off the cob.
  4. Mix the Dip: In a mixing bowl, combine the chopped roasted vegetables with cream cheese at room temperature, sour cream, ¾ of the shredded cheddar cheese, adobo sauce, garlic powder, lime juice, salt, and black pepper. Mix thoroughly until the ingredients are well incorporated and creamy.
  5. Assemble the Dip: Transfer the dip mixture into a baking dish and spread it into an even layer. Sprinkle the remaining ¼ of the shredded cheddar cheese evenly over the top.
  6. Bake the Dip: Place the baking dish in the middle rack of the 450℉ oven and bake for 12 minutes until the cheese on top is melted and bubbly.
  7. Optional Broiling: For a golden brown and slightly crispy cheese crust, broil the dip for an additional 5-10 minutes, watching carefully to avoid burning.
  8. Garnish and Serve: Remove the dip from the oven, sprinkle with freshly chopped cilantro if desired, and serve warm with your choice of chips or vegetables.

Notes

  • Roasting the vegetables adds a smoky sweetness that enhances the dip’s flavor.
  • Adjust the adobo sauce amount for spiciness according to preference.
  • Make sure cream cheese is at room temperature to blend smoothly with other ingredients.
  • Broil carefully at the end to get a golden crust without burning.
  • This dip can be made a few hours in advance and reheated before serving.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican-inspired

Find it online: https://flavorhug.com/roasted-poblano-corn-dip-recipe/