Cheese Dip With Corn and Roasted Poblanos

Cheese Dip With Corn and Roasted Poblanos

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Recipe by Mike Hultquist Course: Appetizers, DipsCuisine: AmericanDifficulty: Medium


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This cheese dip recipe is always a hit, made with fresh corn, roasted poblano peppers, lots of cheddar and cream cheese, and loaded with spices. Bring it to your next party and watch your popularity soar.


  • 2 Large Poblano Peppers

  • 8 Ounces Cream Cheese, softened

  • 1/2 Cup Sour Cream

  • 1 Cup Shredded Cheddar Cheese

  • 1/4 Cup Crumbled Cotija Cheese

  • 3 Medium Corn Cobs, just the corn

  • 1 Tbsp Cayenne

  • 1 Tsp Paprika

  • 1 Tsp Garlic Powder

  • 1 Tsp Onion Powder


  • First, set your oven to broil. Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet.
  • Broil them for about 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides. Remove them from the oven and let them cool enough to handle.
  • Remove them from the oven and let them cool enough to handle. Peel off the skins with your fingers. They should remove easily.
  • Next, get your oven going to 350 degrees F, as this is a baked cheese dip.
  • Mix all of your cheeses together in a large bowl – cream cheese, cheddar cheese, and cotija cheese. Reserve a half cup or so of the cheddar and cotija, though, as we’ll be using it for a final topping.
  • If you’re using fresh ears of whole kernel corn, slice off the kernels with a knife
  • Stir in the chopped roasted poblano peppers, corn, seasonings and parsley into the cheeses. Get it all mixed up in there.
  • Next, scoop the mixture into a baking dish and bake for 15 minutes.
  • Pull it out of the oven and sprinkle on the reserved cheddar and cotija cheeses. Bake it for another 5 minutes, then pop it out of the oven and garnish with extra parsley.

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