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.
Stir in the corn and allow it to warm.
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.
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.
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.
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Cheesy Poblano Corn Dip
By Terrie Lewis | January 07, 2025
Prep 5 min., Cook 20 min. About 10 Servings
Ingredients
1 tbsp olive oil
2 large poblano peppers (chopped and seeded)
1 yellow onion (chopped)
3 cups frozen or canned corn
1/2 tbsp minced garlic
1 tbsp lime juice
1/2 tsp smoked paprika
8 oz cream cheese (softened)
6 oz sour cream
5 cups shredded cheddar or queso shredded cheese
salt & black pepper
Cilantro for Garnish
Directions
Preheat oven to 450° F.
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.
Stir in the corn and allow it to warm.
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.
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.
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.
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