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!

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

Find it online: https://www.heresyourdinner.com/creamy-mexican-inspired-sweet-corn-and-grilled-poblano-dip-27-minutes-chill-time/