Mexican Street Corn Dip
Roasted corn and poblano peppers mixed with creamy cheese, lime and chiles. Warm and melty with a zesty kick, this dip brings the party.
Ingredients
- 4-5 ears sweet corn, shucked
- 2 poblano peppers
- 1 lb cream cheese
- ½ cup sour cream
- 1-2 tbsp hot sauce
- 3 tbsp lime juice
- 9 oz grated pepper jack cheese
- ⅓ lb cotija cheese
- 1 jalapeno, seeded and finely chopped
- ⅓ cup chopped red onion
- 1 tbsp cilantro
- kosher salt and freshly ground black pepper
- cotija, pico de gallo and tortilla chips for serving
Instructions
- Place corn and whole poblanos on a parchment-lined sheet pan, drizzle with with oil and season with salt and pepper. Grill or roast on high heat for 7-10 minutes, turning halfway through, until evenly browned.
- Once cooled, remove the corn from the cob and seed and chop the poblano.
- In a stand mixer with paddle attachment, beat cream cheese and sour cream together on medium speed until well-combined. Make sure sides of the bowl are scraped down and beaten into the mix.
- Add remaining ingredients including the cooled corn and poblano, and mix at low speed for 30-60 seconds.
- Season to taste with salt and pepper.
- Transfer to a heatproof crock or baking dish. When ready to serve, bake at 400℉ until hot all the way through and caramelized on top.
Mexican Street Corn Dip
Roasted corn and poblano peppers mixed with creamy cheese, lime and chiles. Warm and melty with a zesty kick, this dip brings the party.
Ingredients
- 4-5 ears sweet corn, shucked
- 2 poblano peppers
- 1 lb cream cheese
- ½ cup sour cream
- 1-2 tbsp hot sauce
- 3 tbsp lime juice
- 9 oz grated pepper jack cheese
- ⅓ lb cotija cheese
- 1 jalapeno, seeded and finely chopped
- ⅓ cup chopped red onion
- 1 tbsp cilantro
- kosher salt and freshly ground black pepper
- cotija, pico de gallo and tortilla chips for serving
Instructions
- Place corn and whole poblanos on a parchment-lined sheet pan, drizzle with with oil and season with salt and pepper. Grill or roast on high heat for 7-10 minutes, turning halfway through, until evenly browned.
- Once cooled, remove the corn from the cob and seed and chop the poblano.
- In a stand mixer with paddle attachment, beat cream cheese and sour cream together on medium speed until well-combined. Make sure sides of the bowl are scraped down and beaten into the mix.
- Add remaining ingredients including the cooled corn and poblano, and mix at low speed for 30-60 seconds.
- Season to taste with salt and pepper.
- Transfer to a heatproof crock or baking dish. When ready to serve, bake at 400℉ until hot all the way through and caramelized on top.