Roasted Corn Poblano Dip: Creamy, Smoky & Easy

A chunky corn-forward dip with roasted poblano, cream cheese, sour cream, lime and smoked paprika.

This dip is defined by charred sweet corn + roasted poblano. Cream cheese and sour cream support the texture but should not turn the recipe into queso or a cheese dip.

What Is Poblano Pepper Dip?

Poblano pepper dip can take several forms. This version combines roasted poblano pepper with charred sweet corn, cream cheese, sour cream, lime and smoky spices for a creamy but chunky dip. Corn and poblano remain the main flavors, so it is intentionally different from queso or an elote-style dip.

Why blend only part of the corn?

Blending some corn creates the creamy base while folding the rest in preserves visible kernels and a chunky party-dip texture.

Is this elote dip?

No. This recipe is not intended to reproduce Mexican street corn; it uses a cream-cheese and sour-cream base and keeps corn and poblano as the main identity.

What to Serve With Poblano Dip

Serve this poblano dip with sturdy raw vegetables such as carrot sticks, celery, bell pepper strips, cucumber spears or cauliflower florets. Their crisp texture works well with the chunky corn and poblano mixture. For more options, see our Best Vegetables for Dipping guide.

Cookout and party use

For summer menus see Dips for a Cookout and Party Vegetable Dips.

Quantity and storage

Use the Party Dip Calculator for guest counts and the storage guide for serving safety.

Roasted Corn Poblano Dip

A chunky corn-forward dip with roasted poblano, cream cheese, sour cream, lime and smoked paprika.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Poblano resting 10 minutes mins

Total Time 50 minutes mins

Servings: 12 estimated appetizer servings (1/4 cup)

Course: Appetizer, dip

Ingredients Method Notes

Ingredients

  

• 3 cups sweet corn kernels
• 1 large poblano pepper
• 1 tbsp olive oil
• 4 oz cream cheese 115 g, softened
• 1/4 cup sour cream
• 1 tbsp fresh lime juice
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 1/4 tsp smoked paprika
• 1/4 tsp fine salt plus more after tasting
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro optional

Method

 

1. Broil poblano 8–12 minutes, turning as needed, until blistered and blackened in spots. Cover and rest 10 minutes, then remove loose skin, stem, seeds and thick ribs.
2. Char corn in olive oil in a skillet for 5–8 minutes until browned in spots. Cool slightly.
3. Reserve 1 1/2 cups corn and half the diced poblano.
4. Process the remaining corn and poblano with cream cheese, sour cream, lime, garlic powder, cumin, smoked paprika, salt and pepper.
5. Fold in the reserved corn, poblano and optional cilantro.

Notes

Yield: about 3 cups. Source timing: preparation 15 minutes, cooking 20 minutes, total 50 minutes. The method includes a 10-minute covered rest for the poblano and brief cooling of the corn; the total includes waiting and cooling. Broil the poblano for 8–12 minutes and char the corn for 5–8 minutes, following the visual cues in the instructions.