I love a good corn dish, and this dip is good during any season! I recently made this to take to dinner at my friend Meghan's house. One of our other friends is a vegetarian, so I'm always looking for great new vegetarian options. This dip was a hit!
Ingredients:
2 large poblano peppers
4 ears corn (about 3 cups if using frozen)
8 oz cream cheese, at room temperature
salt and pepper
1 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
4 oz cheddar cheese, shredded
1/4 cup sour cream
Preparation:
1. Preheat oven to 375 degrees. Line a sheet pan with foil. Spread poblano peppers on the baking sheet and drizzle with olive oil. Roast for 20-25 minutes, turning peppers half way through.
2. Remove peppers from sheet pan and place in a bowl, tightly covering with foil or plastic wrap. Let peppers steam and cool for about 15 minutes. This will make it easier to peel the skins off.
3. De-skin and seed peppers. Dice remaining flesh and set aside.
4. Grill corn until cooked and slightly charred. Cut off the cob. Discard cobs.
5. In a medium bowl, mix cream cheese, sour cream, spices, and cheddar. Mix in corn and poblanos.
6. Spray a 8x8 pan with pan spray and add dip. Bake uncovered at 350 degrees for 15 minutes, stirring once midway through. Serve warm with tortilla chips!
Ingredients:
2 large poblano peppers
4 ears corn (about 3 cups if using frozen)
8 oz cream cheese, at room temperature
salt and pepper
1 teaspoon garlic powder
1/2 teaspoon chipotle chili powder
4 oz cheddar cheese, shredded
1/4 cup sour cream
Preparation:
1. Preheat oven to 375 degrees. Line a sheet pan with foil. Spread poblano peppers on the baking sheet and drizzle with olive oil. Roast for 20-25 minutes, turning peppers half way through.
2. Remove peppers from sheet pan and place in a bowl, tightly covering with foil or plastic wrap. Let peppers steam and cool for about 15 minutes. This will make it easier to peel the skins off.
3. De-skin and seed peppers. Dice remaining flesh and set aside.
4. Grill corn until cooked and slightly charred. Cut off the cob. Discard cobs.
5. In a medium bowl, mix cream cheese, sour cream, spices, and cheddar. Mix in corn and poblanos.
6. Spray a 8x8 pan with pan spray and add dip. Bake uncovered at 350 degrees for 15 minutes, stirring once midway through. Serve warm with tortilla chips!