Spicy and Creamy Grilled Corn and Poblano Dip

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Looking for a crowd-pleasing appetizer? This Grilled Corn and Poblano Dip is the perfect solution. It’s a delightful blend of smoky grilled corn, roasted poblanos, and creamy goodness that will keep your guests coming back for more. Whether you’re hosting a party or just enjoying a casual evening at home, this dip is sure to be a hit!

Imagine diving into a bowl of this rich and flavorful dip, where each bite combines the sweetness of grilled corn with the mild heat of poblanos. It’s the perfect balance of flavors that makes this dip not just another appetizer, but a star of the show.

Delicious Grilled Corn and Poblano Dip Recipe

This Grilled Corn and Poblano Dip is a luscious blend of charred corn, smoky poblano peppers, cream cheese, and spices. The dip is creamy, slightly tangy, and has a wonderful smoky flavor that makes it irresistible.

Ingredients

2 cups fresh or frozen corn (grilled or roasted)
2 medium poblano peppers, roasted and diced
8 oz cream cheese, softened
1 cup sour cream
1 cup shredded Monterey Jack cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon lime juice
Salt and pepper to taste
Chopped cilantro for garnish
Tortilla chips for serving

Instructions

Prepare the Poblano Peppers: Roast the poblano peppers over an open flame or under a broiler until charred. Place them in a bag to steam for 10 minutes, then remove the skin, seeds, and chop.
Mix the Ingredients: In a large bowl, combine the grilled corn, diced roasted poblanos, cream cheese, sour cream, shredded cheese, garlic powder, onion powder, lime juice, salt, and pepper. Stir until well combined.
Bake the Dip: Transfer the mixture to a baking dish and spread evenly. Bake at 350°F (175°C) for 20-25 minutes or until the dip is hot and bubbly.
Garnish and Serve: Remove from the oven, garnish with chopped cilantro, and serve warm with tortilla chips.