Imagine a creamy, cheesy explosion of flavor that combines the sweet crunch of corn with the subtle heat of poblano peppers - this isn't just another dip, it's a culinary adventure waiting to happen! Our Cheesy Corn and Poblano Dip is the ultimate crowd-pleaser that will transform any gathering from ordinary to extraordinary, leaving your guests begging for the recipe. Whether you're hosting a game day party, a summer barbecue, or just craving a decadent snack, this Mexican-inspired masterpiece is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups corn kernels
- 1 poblano pepper, diced
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your dip bakes evenly and gets nice and bubbly.
- In a medium-sized mixing bowl, combine the softened cream cheese and sour cream. Use a hand mixer or a whisk to blend them together until smooth and creamy.
- Add the shredded cheddar cheese to the cream cheese mixture, followed by the corn kernels, diced poblano pepper, garlic powder, cumin, salt, and pepper. Stir everything together until all the ingredients are evenly incorporated.
- Taste the mixture and adjust the seasoning as necessary, adding more salt, pepper, or spices to suit your preference.
- Transfer the dip mixture into a baking dish, spreading it out evenly. You can use a 9-inch pie dish or a similar-sized baking dish.
- Place the baking dish in the preheated oven and bake for about 20 minutes, or until the dip is hot and bubbly, and the top is slightly golden.
- Once baked, remove the dip from the oven and let it cool for a few minutes before serving. This will help prevent burns from the hot cheese.
- Serve the Cheesy Corn and Poblano Dip warm with tortilla chips, pita chips, or fresh vegetables for dipping. Enjoy!
Tips
- For maximum flavor, use fresh corn kernels when possible, but high-quality frozen corn works great too.
- Make sure your cream cheese is fully softened to ensure a smooth, creamy texture.
- Roasting the poblano pepper before dicing can add an extra layer of smoky depth to the dip.
- Don't overmix the ingredients - gently fold them together to maintain texture.
- For a spicier version, add some diced jalapeños or a dash of hot sauce.
- Let the dip rest for 5 minutes after baking to allow the cheese to set slightly.
- This dip can be prepared ahead of time and refrigerated, then baked just before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 12g
Fat: 26g
Saturated Fat: 15g
Cholesterol: 75mg
