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.

Serve warm.

If desired chorizo can be added to a meatier dip.