Corn and Poblano Dip
I do love corn, and I’ve been making this corn dip recipe over and over for years, which isn’t something I typically do. You know – so much food, so little time!
A while back I came across a Bon Appetit recipe for a Corn and Green Chile dip, which I can no longer find, and made it for Father’s Day in June, but with major adaptations. For one thing, there was no cheese in that recipe, and I like cheesy dips. That recipe was more of a salsa in my mind.
The main ingredient is corn, and thanks to my making this corn salad recipe by Melissa Clark, I used corn on cobs that I cook in the microwave. It’s a miraculous process that really cooks the corn, and the husks are removed in one whole pull. It’s also a really unique and wonderful salad so check it out.
The second main ingredient is poblano peppers that are roasted and chopped. If you’ve never roasted peppers, check my post called poblano roast.
Serve the dip warm, with tortilla chips and a salsa or two. Now it’s a toss up which corn dip I prefer! Cut the recipe in half if you’re not feeding a crowd.
Corn and Poblano Dip
6 shiny fresh poblano peppers
6 ears corn, cooked and de-husked
3 tablespoons butter
1 small red onion, finely chopped
8 ounces crème fraiche
8 ounces cream cheese
8 ounces Monterey Jack or Oaxaca, chopped
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
Roast the chile peppers until mostly all charred, over a gas stove, turning as necessary. Place them in a paper bag and let steam and cool for about 15 minutes.
When cool enough to handle, use paper towels to wipe off the char from the peppers; don’t use water to do this and don’t rinse them off. Then finely chop the chiles.
Meanwhile, remove the corn from the cobs using a knife or tool. Break apart some of the bigger pieces with your fingers, and place it a large bowl.
Combine the corn with the chopped poblanos.
Melt the butter over medium heat in a medium pot. Add the onion and sauté until soft. Place the crème fraiche, cream cheese, and chopped cheese in the pot. Lower the heat and place a lid on it. Let the cheeses melt slowly for at least 5 minutes. Don’t let anything happen but the slow melting. Do not let the cheese cook!
When the cheeses have softened, stir the corn and poblanos gently with a spatula. Add the seasoning and stir until completely incorporated.
If desired chorizo can be added to a meatier dip.
That looks so cheesy and yummy! Chorizo sounds like a great addition.
I haven’t tried it yet, but I thought so too!
I do like the idea of poblanos matched with corn, seems like a natural pairing
I agree! Very Mexican/southwestern.
Oh, YES!!! Corn and poblano are soooo good together. I make a chowder with those flavors and we just can’t get enough of it. Love that gooey cheese picture; as usual, you’re making me hungry! :)
Oh yes. Poblanos in a corn chowder. Perfection!
Good combination – I always roast my peppers (especially smelly ones like poblanos) on the grill. Keeps the odor out of the kitchen/house :)
Oh that’s funny, cause roasting peppers is like potpourri to us!!!
Potpourri – now that is funny! I think of rose petals, lavender, oranges and sweet smelling ingredients. Poblanos can be on the high end of their heat scale close to jalapenos which to me can sometimes be hot. I love the flavor, not the smell so much.The grill was much easier for me because I often had a lot to roast and my grills hold a bunch of peppers. Then I freeze them and have roasted poblanos throughout the winter…
Well, that’s all good too! I also love onions sautéing in butter!
Mimi, I love every aspect of this recipe. The combination of flavors from each ingredient sounds phenomenal. Also it’s such a great suggestion to add chorizo.
Thanks, Kristy! It’s a really nice dip!
I would love this dip with chorizo, and with those roasted peppers and served warm, what a taste sensation. Almost a meal in itself. Thanks Mimi.
Well, with chips!!!
That looks perfectly gooey!
Isn’t gooey great?!
A lovely combination of flavors! I just love roasted poblanos and I’ve made a dish with just this combination of corn and roasted poblanos as a side dish. It’s fantastic.
Is really is a wonderful combination!
This looks very yummy Mimi. I’ll give this a try with a Hungarian pepper we get here. I think it will be a bit spicer, but I don’t mind.
We look nuked corn on the cob, plus it saves energy which is very important over this way.
I adore Hungarian peppers. They will make this even better. You can do the corn and the peppers on the grill!
This looks terrific — exactly my sort of thing. Wonderful as a dip, and I’d be tempted to use it as a side. Or with the chorizo added, as a main! :-)
That’s a point…. You could prepare large pieces or whole chorizos… great idea!
Cheesy! I love this, definitely tons of flavour specially from that roasted chillies
I love roasted chile peppers. And they make the house smell so good!
Mimi, this is delicious! I appreciate the clear instructions, as I sometimes avoid working with chilis out of concern that I’ll make something too hot for our tastes. Everything about this dip calls to me. I can’t wait for an occasion to make it. We serve tortillas and guacamole frequently. This fabulous recipe will make its way into our offerings!
You’ll love it, and poblanos just aren’t hot like jalapenos. You could always buy those mild diced green chiles in cans, but that wouldn’t be as fun!
Yum! This sounds like a delicious dip, Mimi! :)
It really is!!!
this sounds so delicious mimi. Corn is great in dips. There is a popular dip here where you add corn relish to sour cream; and that’s probably about it. Well i guess that one was more of a dip from the 70s :)
Huh. I’m not sure what corn relish even is! But everything with sour cream is probably wonderful!
Please don’t judge but we could probably finish off that whole bowl of dip all by ourselves in one sitting. Fresh in season produce and cheesy goodness. How could one resist! Perfect tailgating food too!
Oh, I never judge, cause people watch me, too! And this is a gorge-worthy dip!!!
Great flavors in this dip. I’m addicted to fresh corn, so will no doubt would love this.:)
Corn really is good in dip. I guess it lends itself to cheesiness and creaminess!
I’ve never thought of corn in a dip, but I can see where it would work. That both looks and sounds delicious!
I never thought about it till I came across the Emeril recipe in the one I refer to in the post. It’s so amazing I make it at least once a summer. This one is also wonderful!
Lovely dip Mimi! I’ve seen corn in dips before but never though of trying it. Well now I can. No excuses eh?
Corn really lends itself to creaminess. And cheese!
I think roasted pepper with sweet corn is the perfect pairing. All I need is a spoon — never mind the chips. ;-) ~Valentina
I know exactly what you mean!!!
I love cheesy, creamy dips, as well, Mimi. And anything with corn makes me very, very happy. I’m glad you’ve discovered microwaving corn – it’s one of the things that has made corn on the cob (or corn off the cob) so easy. Honestly, this dip and a bowl of chips would make an amazing dinner for me! I’m hoping to try this next week if there’s still corn at the farmers market.
I love, absolutely love, when I come across foods and techniques that I’ve never been aware of, even after 40 years of pretty serious cooking. Who knew that a microwave has a purpose!
What a nice recipe! I never thought about corn for a dip but your recipe gives me ideas :)
Ohhhhhhh, you need to check out the corn dip I linked to. Incredible. An Emeril recipe. And He’s not my favorite guy!
Well, it’s very American, but it really works!