Creamy Mexican-Inspired Sweet Corn and Grilled Poblano Dip (27 Minutes + Chill Time)

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Dive into the bold flavors of this creamy Mexican-inspired sweet corn and grilled poblano dip, a perfect blend of smoky, sweet, and spicy elements.

This dip features the delightful char of grilled poblano peppers paired with the natural sweetness of corn, all enveloped in a rich, creamy texture.

It’s an ideal choice for entertaining or simply spicing up your snack time, served alongside a basket of crispy tortilla chips. Let’s begin!

  • Prep Time: 27 minutes + 1 hour chill time
  • Total Time: 1 hour, 27 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • 2 cups sweet corn kernels (fresh, canned, or thawed from frozen)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • Juice of 1 lime
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • 1/2 cup grated Monterey Jack or Pepper Jack cheese
  • Optional: Additional poblanos, chopped tomatoes, or crumbled queso fresco for garnish

Instructions

  1. Grill the Poblanos (10 minutes): Preheat your grill or broiler. Brush poblano peppers with olive oil and place on the grill or under the broiler, turning occasionally, until the skins are blackened and blistered. Remove from heat, place in a bowl, and cover with plastic wrap to steam for about 5 minutes. This helps the skins peel off more easily.
  2. Prepare the Peppers (5 minutes): After the peppers have steamed, peel off the skins, remove the seeds, and chop the peppers finely. Set aside.
  3. Cook the Corn (5 minutes): In a skillet over medium heat, add a tablespoon of olive oil. Sauté the onion and garlic until translucent. Add the corn and cook until slightly charred and tender, about 5 minutes.
  4. Combine Ingredients (5 minutes): In a large mixing bowl, combine the sour cream, mayonnaise, cumin, smoked paprika, chili powder, and lime juice. Stir in the grilled poblano peppers, sautéed corn mixture, and chopped cilantro. Season with salt and pepper to taste.
  5. Add Cheese and Chill (1 hour or overnight): Mix in the grated cheese until well combined. Refrigerate the dip for at least an hour or overnight to allow the flavors to meld.
  6. Serve (2 minutes): Serve the dip chilled or at room temperature, garnished with chopped tomatoes or crumbled queso fresco if desired. Provide plenty of tortilla chips for dipping.

Notes

This creamy dip is not just a dip; it’s a celebration of flavor. Whether it’s for a party or a personal treat, this dip is sure to win over any crowd with its irresistible combination of sweet, smoky, and creamy elements.

Pair this dip with homemade tortilla chips and get ready to watch it disappear!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 4g
  • Sodium: 180mg
  • Fat: 16g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 20mg

Pair this with...

Homemade Tortilla Chips

Grab some store-bought corn tortillas and cut each one into 6 or 8 wedges. Heat up about an inch of vegetable or canola oil in a large frying pan until it's shimmering, but not smoking. Carefully drop the tortilla wedges into the hot oil in batches, so they don't overlap. Fry them until they're golden brown, which will take about 2-3 minutes per side. Once they're perfectly crispy, use a slotted spoon to transfer them to a paper towel-lined plate to drain. While they're still warm, sprinkle a bit of salt over the top. There you go!

Jalapeño Corn Muffins

Begin by warming your oven and lining a muffin tin with paper liners. In a mixing bowl, combine cornmeal, all-purpose flour, baking powder, and a pinch of salt. In a separate bowl, whisk together melted butter, milk, and an egg. Merge the wet and dry ingredients, mixing just until they become friends. Now, fold in some finely diced jalapeños (adjusting the amount based on your heat preference) and perhaps a handful of grated cheddar cheese for added richness. Spoon this vibrant batter into the muffin cups, filling each about two-thirds full. Into the oven they go! Bake until they rise proudly and sport a golden crown. Let them cool slightly, then dive in.

Black Bean and Corn Salad

Start by draining and rinsing a can of black beans, then combine it with a cup of sweet corn (frozen and thawed works great, or fresh off the cob). Dice up a ripe tomato, a red pepper, and a red onion for some juicy crunch. For that herbal freshness, chop up a handful of cilantro and toss it in. Mix everything in a large bowl and give it a good stir. For dressing, squeeze the juice of one lime, drizzle a bit of olive oil, and season with salt and pepper. Mix it all up, and voila!

For Tomorrow's Dinner

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