Smoky Poblano Corn Dip
Ingredients
4 poblano peppers, whole
6 ears of corn, husks removed
¼ cup chopped cilantro
5 scallions, thinly sliced (reserve 2 tablespoons)
3 cloves of garlic, minced
1 tablespoon lime juice
3 tablespoons hot sauce (I used Frank’s)
½ teaspoon smoked paprika
8 ounces of sour cream (low-fat or Greek yogurt if preferred)
8 ounces of softened cream cheese (low-fat if preferred)
¼ teaspoon salt
¼ teaspoon pepper
Corn Chips for serving
Preparation
1
Preheat grill to high heat.
2
Grill the poblano peppers for 9 minutes, rotating occasionally until all sides are charred. Immediately place them in a medium bowl and cover tightly with plastic wrap.
3
Grill the corn on the cob for 10-12 minutes, allowing about half of the kernels to get charred. Allow them to cool enough to handle, then cut the kernels off the cob with a sharp knife and place in a large mixing bowl.
4
Preheat oven to 450 degrees
5
When the poblanos have cooled, remove the stems, skin, seeds and veins. Then chopped them into ¼ inch pieces and added them to the bowl with the corn.
6
Stir cilantro, scallions, fresh garlic, lime juice, hot sauce, smoked paprika, sour cream, softened cream cheese and a little salt and pepper.
7
Transfer the mixture to a 10-inch cast iron skillet or a 2-quart baking dish, and bake at 450 degrees for 12 minutes. Remove when it is hot and bubbling around the edges of the pan.
8
Top with more chopped green onions and served with corn chips.
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About
Smoky Poblano Corn Dip - Creamy and smoky and the perfect appetizer to serve this summer! With fresh charred corn, grilled poblano peppers, sour cream, cream cheese, & smoked paprika.
Yield:
10 servings
Added:
Thursday, September 14, 2017 - 10:12am
