Smoky Poblano Corn Dip
By: Holly Sander
Published: Thursday, September 14, 2017 - 10:12am

Ingredients




4 poblano peppers, whole
6 ears of corn, husks removed
¼ cup chopped cilantro
5 scallions, thinly sliced (reserve 2 tablespoons)
3 cloves of garlic, minced
1 tablespoon lime juice
3 tablespoons hot sauce (I used Frank’s)
½ teaspoon smoked paprika
8 ounces of sour cream (low-fat or Greek yogurt if preferred)
8 ounces of softened cream cheese (low-fat if preferred)
¼ teaspoon salt
¼ teaspoon pepper
Corn Chips for serving

Preparation

1 Preheat grill to high heat. 2 Grill the poblano peppers for 9 minutes, rotating occasionally until all sides are charred. Immediately place them in a medium bowl and cover tightly with plastic wrap. 3 Grill the corn on the cob for 10-12 minutes, allowing about half of the kernels to get charred. Allow them to cool enough to handle, then cut the kernels off the cob with a sharp knife and place in a large mixing bowl. 4 Preheat oven to 450 degrees 5 When the poblanos have cooled, remove the stems, skin, seeds and veins.   Then chopped them into ¼ inch pieces and added them to the bowl with the corn. 6 Stir cilantro, scallions, fresh garlic, lime juice, hot sauce, smoked paprika, sour cream, softened cream cheese and a little salt and pepper. 7 Transfer the mixture to a 10-inch cast iron skillet or a 2-quart baking dish, and bake at 450 degrees for 12 minutes.  Remove when it is hot and bubbling around the edges of the pan. 8 Top with more chopped green onions and served with corn chips.

About

Smoky Poblano Corn Dip - Creamy and smoky and the perfect appetizer to serve this summer!  With fresh charred corn, grilled poblano peppers, sour cream, cream cheese, & smoked paprika.