Creamy Sweet Corn and Roasted Poblano Dip

Are you looking for a crowd-pleasing appetizer that packs a punch of flavor? This Sweet Corn and Roasted Poblano Dip is the perfect choice. It’s creamy, slightly smoky, and loaded with fresh ingredients that will have your guests coming back for more. Whether you’re hosting a game day party or a casual get-together, this dip will steal the show.

Imagine the vibrant combination of sweet corn and the roasted poblano peppers melded together in a creamy base, topped with melted cheese and fresh herbs. This dip is not just about taste; it’s also a feast for the eyes with its colorful ingredients. Perfect for dipping with tortilla chips, veggies, or even spread on a toasted baguette, this recipe is as versatile as it is delicious.

Delicious Sweet Corn and Roasted Poblano Dip Recipe

This Sweet Corn and Roasted Poblano Dip is a delightful blend of sweet and smoky flavors, creamy texture, and a hint of spice. It’s sure to satisfy any palate, making it an ideal addition to any appetizer spread.

Ingredients

2 cups fresh corn kernels (or frozen, thawed)
2 medium poblano peppers, roasted, peeled, and diced
1 cup cream cheese, softened
1/2 cup sour cream
1 cup shredded Monterey Jack cheese
1 tablespoon lime juice
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
Chopped cilantro for garnish
Tortilla chips or veggies for serving

Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C).
Prepare the Poblano Peppers: Roast the poblano peppers over an open flame or under the broiler until charred. Place them in a plastic bag to steam for about 10 minutes, then peel and dice.
Mix the Ingredients: In a large mixing bowl, combine the cream cheese, sour cream, lime juice, garlic powder, cumin, and season with salt and pepper. Mix until smooth.
Add Corn and Poblano: Stir in the sweet corn and roasted poblano peppers, then fold in half of the shredded cheese.
Transfer to Baking Dish: Pour the mixture into a baking dish and spread evenly. Top with the remaining cheese.
Bake: Bake in the preheated oven for about 20-25 minutes, or until the dip is bubbly and the cheese is golden brown.
Garnish and Serve: Remove from the oven, let it cool slightly, and garnish with chopped cilantro. Serve warm with tortilla chips or fresh veggies.