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Food Town Cheesy Poblano Corn Dip

Prep 5 min., Cook 20 min.
About 10 Servings

Ingredients

Directions

  1. Preheat oven to 450° F.
  2. Sauté the chopped poblano peppers and onion in a 9” cast iron skillet over medium heat with about 1 tbsp of olive oil for about 5 minutes.
  3. Stir in the corn and allow it to warm.
  4. Set aside about 1/2 cup of your shredded cheese and then stir in the remaining ingredients (garlic, lime juice, paprika, cream cheese, sour cream and 1 cup cheese) Start with about 1 tsp of salt and then taste for additional salt.
  5. Top the mixture with the remaining ½ cup cheese and then transfer the cast iron skillet to your oven and bake for 12-15 minutes, or until warm and bubbly.
  6. Garnish with an extra sprinkle of smoked paprika, cilantro, or diced green onions, and serve warm with your favorite tortilla chips.

*Note:  If you don’t have a cast-iron skillet, cook in regular skillet or pan, and then transfer the mixture into an 8×8 or 9×9 glass or ceramic baking dish. You may have to cook for a few additional minutes.

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.


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