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    Home » Snacks & Sides

    Roasted Poblano Corn Dip

    Published: Jun 13, 2021 » Modified: Dec 2, 2021 by Haley » This post may contain affiliate links

    Jump To Recipe Print Recipe
    Roasted Poblano Corn Dip_Pin_01

    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.

    Jump to:
    • Ingredients and substitutions
    • Kitchen tools you'll need
    • How to make Roasted Poblano Corn Dip
    • How spicy are poblano peppers?
    • Methods to roast poblano peppers
    • Dip customizations
    • FAQs
    • More dip recipes
    • Recipe

    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
    • Spoon
    • 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 tablespoon 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.

    Dip customizations

    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

    FAQs

    Can I use frozen or canned corn?

    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.

    Can I make this dip in advance?

    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.

    How can I store and reheat the cooked dip?

    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.

    What should I serve to dip in?

    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.

    Is it necessary to top with the remaining cheese?

    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

    Recipe

    Up close of finished dip
    Print Recipe Pin Recipe

    Roasted Poblano Corn Dip

    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.
    4.89 from 9 votes
    Prep time: 15 mins
    Cook time: 35 mins
    Total time: 50 mins
    Yield: 6 people
    Prevent your screen from going dark

    INGREDIENTS 

    • 2 poblano peppers
    • 2 ears of corn
    • 1 small yellow onion quartered
    • 1 teaspoon 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 teaspoon garlic powder
    • 1 teaspoon lime juice
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 tablespoon olive oil
    • Cilantro (optional)

    INSTRUCTIONS

    • 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 tablespoon 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.

    NUTRITION ESTIMATE PER SERVING

    Calories: 384kcal | Carbohydrates: 12g | Protein: 14g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 909mg | Potassium: 301mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1212IU | Vitamin C: 36mg | Calcium: 342mg | Iron: 1mg
    Course: Appetizer
    Cuisine: Mexican
    Keyword: Dip
    Author: Haley
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings

    More Snacks & Sides

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    Reader Interactions

    Comments

    1. Shannon

      July 07, 2021 at 12:37 pm

      5 stars
      I tried this dish at home… and it was AMAZING. I could not stop eating it. This is the perfect dip for any occasion, and I can’t recommend it enough.

      Reply
      • Haley

        July 09, 2021 at 10:18 pm

        Yay!! Thank you 🙂

        Reply
        • Lindsay

          April 10, 2022 at 11:23 am

          5 stars
          This was crazy good! I used 4 jalapeño peppers I had on hand instead, also threw some roasted garlic in the mix. Such a hit, we couldn’t stop eating it!! Will definitely be making again!! Thank you 🙂

          Reply
          • Haley

            April 11, 2022 at 7:11 pm

            Sounds so good! Glad you were able to make it with what you had on hand and that you loved it!

            Reply
    2. Danielle

      August 01, 2021 at 9:06 pm

      5 stars
      I made this for me and my friends and it was Amazing!!! This was perfectly creamy and I even added some jalapeños to it was well. It definitely did not last long we finished it quickly because it was so delicious and addicting haha. Thank you so much for creating this recipe!! I’m thankful and now have a new staple in my house for an appetizer!

      Reply
      • Haley

        August 02, 2021 at 8:07 am

        Ah yay I'm so glad you all loved it! Thanks so much for making it 🙂

        Reply
    3. Noreen

      October 17, 2021 at 3:09 pm

      4 stars
      I came upon this recipe while searching for uses for poblano peppers from my garden. Sounded good, tasted great!! I think this is my new favorite app recipe. Thanks so much for sharing.

      Reply
      • Haley

        November 02, 2021 at 2:30 pm

        I wish the poblano peppers I used were from my garden, that sounds lovely! Thanks for trying and glad you liked it!

        Reply
    4. Judene

      February 21, 2022 at 8:09 pm

      Could I make this in a crock pot instead of baking in the oven after roasting the corn and peppers?

      Reply
      • Haley

        February 22, 2022 at 8:15 pm

        Hi Judene - I don't see why not! I haven't tried it so I can't be sure on the time/heat but I do think it would work. Let me know if you try!

        Reply
    5. Christine

      July 15, 2022 at 1:20 pm

      Can’t wait to try this! What size/capacity baking dish do I need?

      Reply
      • Haley

        July 28, 2022 at 7:12 am

        I used an oval baking dish - around 9" x 6 1/2" on the inside. I hope you love it!

        Reply

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