Go Back
Creamy roasted corn poblano dip with fresh vegetables

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
Cook Time 20 minutes
Poblano resting 10 minutes
Total Time 50 minutes
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.