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R OAST E D P O B L A N O
CORN DIP
Published: Jun 13, 2021 » Modified: Dec 2,
2021 by Haley » This post may contain
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This Roasted Poblano Corn dip is creamy,

cheesy, and so satisfying. Loaded with
plenty of flavorful roasted poblano
peppers, sweet corn, onions, and tons of
cheese – it's the perfect game-day, happy
hour, any time dip, and surprisingly easy to
make.

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Ingredients and substitutions

Kitchen tools you'll need

How to make Roasted Poblano Corn

Dip

How spicy are poblano peppers?

Methods to roast poblano peppers

INGREDIENTS AND
S U B ST I T U T I O N S

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Poblano peppers: I really love

poblano peppers because they're on
the milder side of spice compared to
some others, but they still have a really
nice deep flavor with a little bit of a
kick.

Corn: Fresh corn is definitely best

here, and I love roasting it to really
bring out the sweet flavor.

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Onion: There's barely anything I love

more than onions, so adding them to
this dip was totally natural and
completely delicious.

Cheddar cheese: Extra sharp cheddar

cheese is favorable here, but sharp
cheddar or even just regular cheddar
would be fine, too. I'd recommend
getting the block of cheese and grating
it yourself that way it's sure to melt
perfectly without any preservatives.

Cream cheese: This is really the

binder that brings everything in the dip
together. Get the block of cream
cheese, not the whipped stuff in the
jar.

Sour cream: Adds to the creaminess

but with a little bit of a tang. You could
swap greek yogurt if you have to, but
whole milk greek yogurt would be best.

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Garlic powder: Always love garlic.

Adobo sauce: This is the sauce from a

can of chipotle peppers in adobo. It
has a really nice smoky, slightly spicy
flavor.

Lime juice: Adding lime juice nicely

balances with some added acidity to all
the creaminess.

K I TC H E N TO O L S
YO U ' L L N E E D
9 inch oval baker

Baking sheet

Measuring cups and spoons

Cutting board

Chef's knife

Mixing bowl

Spoon

Coarse grater

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H OW TO M A K E
R OAST E D P O B L A N O
CORN DIP

Step 1: Roast the veggies. Remove

the top of the poblano peppers and
slide them in half length-wise, then
remove their seeds. Add them onto a
baking sheet along with the 2 cobs of
corn and the quartered onion. Drizzle 1
tablespoon olive oil over top and bake
in a preheated 450℉ oven for 20-25
minutes.

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Step 2: Chop the veggies. Once your

veggies are done roasting in the oven,
dice the poblano peppers and onions,
and remove the corn from the cob.
How to easily remove corn from
the cob: lay the corn down flat on
your cutting board, and slice one
side of corn off. Then turn the corn
to the flat side (the side you just
cut off) and repeat 3 more times
until all the corn is removed.

Step 3: Mix together all

ingredients. To your mixing bowl, add
the chopped veggies, room temp
cream cheese, sour cream, ¾ of the
cheddar, adobo sauce, garlic powder,
lime juice, salt, and pepper. Mix well to
combine.

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Step 4: Transfer to your baking dish

+ bake. Transfer your dip mixture to
your baking dish and spread out into an
even layer. Then sprinkle the remaining
quarter of the cheese over top.

Step 5: Bake. Place the baking dish

on the middle rack of your 450℉ oven
and bake for 12 minutes until the
cheese is melted. Optional: broil for an
additional 5-ish minutes until you get
nice golden brown cheese.

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H OW S P I CY A R E
POBLANO PEPPERS?
Poblano peppers are definitely lower on the
spice level compared to some of its
brothers and sisters. Specifically, they are
about a 1,000-1,500 on the Scoville scale.
Essentially, they are milder than a jalapeño
pepper, but have more of a kick than bell
peppers. If you remove the seeds, they
should be perfectly fine for even the
pickiest of eaters. Read more about where
peppers rank on the Scoville scale here.

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M E T H O D S TO R OAST
POBLANO PEPPERS
There are a few different ways you could
roast poblano peppers. For this dip recipe, I
used the oven because we also have to
roast the corn and onions, but if you want
to roast the peppers (and/or corn)
separately, here's some other ways:

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Gas stove-top: if you have a gas

oven, turn a burner to medium-high
heat and place the peppers directly on
the grate, turning every few minutes as
it chars.

Grill: on medium-high heat, add the

peppers directly to the grill and cook
for about 5-10 minutes until it starts to
char, then turn and cook the other side.

DIP
C U STO M I Z AT I O N S
Here are some great customization ideas
for this dip!

Mix up the cheese: adding a different

kind of cheese could be really
delicious. Most notably, pepper jack
would be great.

Switch up the peppers: while I love

poblano peppers in this recipe, if
you're looking for more heat you could
use jalapeños, or you could take it back
a level and use green bell peppers.

Other add-ins: chopped garlic,

roasted garlic, black beans

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