Smoky Poblano Corn Dip


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


Preheat grill to high heat.
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.
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.
Preheat oven to 450 degrees
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.
Stir cilantro, scallions, fresh garlic, lime juice, hot sauce, smoked paprika, sour cream, softened cream cheese and a little salt and pepper.
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.
Top with more chopped green onions and served with corn chips.


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.


10 servings


Thursday, September 14, 2017 - 10:12am


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