Roasted Poblano Corn Dip

By vealam

Ingredients

• 1/2 lb poblano peppers
• 2 8oz blocks cream cheese, at room temperature
• 1 tsp garlic powder
• 1/2 tsp chipotle chili powder
• 1/2 tsp salt
• 1/4 teaspoon pepper
• 4 cups frozen corn kernels
• 8 oz extra sharp cheddar cheese
• 1/2 cup sour cream
• tortilla chips, for serving

Details

Servings 6
Adapted from fifteenspatulas.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Char the poblano peppers either directly on the flame of a gas burner, or in the oven under the broiler. You want to cook the poblanos until the skin is thoroughly blackened all over, which may take 5-10 minutes. Place the blackened poblanos in a bowl and cover tightly with plastic wrap for 10 minutes. Remove the blackened skin by scraping with a sharp knife, then remove and discard the seeds and ribs of the poblanos. Chop the peppers up into small pieces.

In a large bowl, mix to combine the chopped poblano peppers, cream cheese, garlic powder, chipotle powder, salt, pepper, corn, cheddar, and sour cream. Scrape this mixture into an 8x12 baking dish, or any other baking dish you'd like, such as a cast iron skillet, or individual baking dishes.

Bake for 30 minutes until hot and bubbly, and golden brown on the edges. Serve with tortilla chips, and enjoy!