This Roasted Poblano Corn dip is creamy, cheesy, and so satisfying. Loaded with plenty of flavorful roasted poblano peppers, sweet corn, onions, and tons of cheese – it's the perfect game-day, happy hour, any time dip, and surprisingly easy to make.
Ingredients and substitutions
- Poblano peppers: I really love poblano peppers because they're on the milder side of spice compared to some others, but they still have a really nice deep flavor with a little bit of a kick.
- Corn: Fresh corn is definitely best here, and I love roasting it to really bring out the sweet flavor.
- Onion: There's barely anything I love more than onions, so adding them to this dip was totally natural and completely delicious.
- Cheddar cheese: Extra sharp cheddar cheese is favorable here, but sharp cheddar or even just regular cheddar would be fine, too. I'd recommend getting the block of cheese and grating it yourself that way it's sure to melt perfectly without any preservatives.
- Cream cheese: This is really the binder that brings everything in the dip together. Get the block of cream cheese, not the whipped stuff in the jar.
- Sour cream: Adds to the creaminess but with a little bit of a tang. You could swap greek yogurt if you have to, but whole milk greek yogurt would be best.
- Garlic powder: Always love garlic.
- Adobo sauce: This is the sauce from a can of chipotle peppers in adobo. It has a really nice smoky, slightly spicy flavor.
- Lime juice: Adding lime juice nicely balances with some added acidity to all the creaminess.
Kitchen tools you'll need
- 9 inch oval baker
- Baking sheet
- Measuring cups and spoons
- Cutting board
- Chef's knife
- Mixing bowl
- Coarse grater
How to make Roasted Poblano Corn Dip
- Step 1: Roast the veggies. Remove the top of the poblano peppers and slide them in half length-wise, then remove their seeds. Add them onto a baking sheet along with the 2 cobs of corn and the quartered onion. Drizzle 1 tbsp olive oil over top and bake in a preheated 450℉ oven for 20-25 minutes.
- Step 2: Chop the veggies. Once your veggies are done roasting in the oven, dice the poblano peppers and onions, and remove the corn from the cob.
- How to easily remove corn from the cob: lay the corn down flat on your cutting board, and slice one side of corn off. Then turn the corn to the flat side (the side you just cut off) and repeat 3 more times until all the corn is removed.
- Step 3: Mix together all ingredients. To your mixing bowl, add the chopped veggies, room temp cream cheese, sour cream, ¾ of the cheddar, adobo sauce, garlic powder, lime juice, salt, and pepper. Mix well to combine.
- Step 4: Transfer to your baking dish + bake. Transfer your dip mixture to your baking dish and spread out into an even layer. Then sprinkle the remaining quarter of the cheese over top.
- Step 5: Bake. Place the baking dish on the middle rack of your 450℉ oven and bake for 12 minutes until the cheese is melted. Optional: broil for an additional 5-ish minutes until you get nice golden brown cheese.
How spicy are poblano peppers?
Poblano peppers are definitely lower on the spice level compared to some of its brothers and sisters. Specifically, they are about a 1,000-1,500 on the Scoville scale. Essentially, they are milder than a jalapeño pepper, but have more of a kick than bell peppers. If you remove the seeds, they should be perfectly fine for even the pickiest of eaters. Read more about where peppers rank on the Scoville scale here.
Methods to roast poblano peppers
There are a few different ways you could roast poblano peppers. For this dip recipe, I used the oven because we also have to roast the corn and onions, but if you want to roast the peppers (and/or corn) separately, here's some other ways:
- Gas stove-top: if you have a gas oven, turn a burner to medium-high heat and place the peppers directly on the grate, turning every few minutes as it chars.
- Grill: on medium-high heat, add the peppers directly to the grill and cook for about 5-10 minutes until it starts to char, then turn and cook the other side.
Here are some great customization ideas for this dip!
- Mix up the cheese: adding a different kind of cheese could be really delicious. Most notably, pepper jack would be great.
- Switch up the peppers: while I love poblano peppers in this recipe, if you're looking for more heat you could use jalapeños, or you could take it back a level and use green bell peppers.
- Other add-ins: chopped garlic, roasted garlic, black beans
While fresh corn on the cob is definitely best for this recipe, you could certainly use either frozen or canned corn in replace of. Frozen corn is preferable to canned corn. Both should still be roasted with the peppers and onions, just defrost frozen corn, and drain and rinse canned corn.
Yes! You can definitely make this dish in advance. Simply prepare the dip all the way up to before the baking stage, and you can store the un-baked dip in your fridge covered for up to 2 days. Allow it to sit at room temp for 30 minutes prior to baking to remove the chill.
If you have any leftovers, store the dip in an air-tight container in the fridge for up to 2 days. It's best to reheat in the oven covered with aluminum foil at 350℉ for 15-20 minutes.
Chips and toasted bread are absolutely my favorite to use as dips in this recipe. You could also use veggies like carrots or even bell peppers.
In all honesty, no, it's not! But who doesn't love melty cheese on top of a delicious dip?!
More dip recipes
- Creamy spinach artichoke dip
- Garlic knot pizza dip
- Jalapeño corn queso
- Spicy roasted garlic white bean dip
Roasted Poblano Corn Dip
- 2 poblano peppers
- 2 ears of corn
- 1 small yellow onion quartered
- 1 tsp adobo sauce from a can of chipotles in adobo
- 8 oz extra sharp cheddar cheese
- 8 oz cream cheese room temperature
- ½ cup sour cream
- ½ tsp garlic powder
- 1 tsp lime juice
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- Cilantro (optional)
- Preheat your oven to 450℉.
- Remove the top of the poblano peppers and slide them in half length-wise, then remove their seeds. Add them onto a baking sheet along with the 2 cobs of corn and the quartered onion. Drizzle 1 tbsp olive oil over top and bake in a preheated 450℉ oven for 20-25 minutes.
- Once your veggies are done roasting in the oven, dice the poblano peppers and onions, and remove the corn from the cob.
- To your mixing bowl, add the chopped veggies, room temp cream cheese, sour cream, ¾ of the cheddar, adobo sauce, garlic powder, lime juice, salt, and pepper. Mix well to combine.
- Transfer your dip mixture to your baking dish and spread out into an even layer. Then sprinkle the remaining quarter of the cheese over top.
- Place the baking dish on the middle rack of your 450℉ oven and bake for 12 minutes until the cheese is melted.
- Optional: broil for an additional 5-10 minutes until you get nice golden brown cheese. Sprinkle with cilantro.