This Poblano Corn Dip is so creamy, warm, and spicy; perfect for any party. The corn is sweet, the poblanos are mild, and the filling is creamy…a match made in corn heaven.
I am such a dipper. Take me anywhere and I’ll be dipping fries in all the sauces. It can get a bit embarrassing but that’s just who I am, I refuse to be anyone else 😆.
Ok, confession time. I used to make corn dips all the time, but then I stopped. Well, what was happening was the filling kept getting chunky…like curdled. So, I stopped. It took me a minute to figure out what was happening, and I figured it out. The heat was too high, 🙄 . So…I have figured out the kinks to corn dip 😆!
Corn Dip (“I love Kawn!”)
“Every time I heard Corn, I thought it’s not real….but when I tried it with butta everything changed. MMMmm kawn! I love Kaaawn.” Remember that viral video? That kid is the best!! I still love it. He’s so darn cute! And, yes, my friend Kawn is better with butta 😝.
How we are going to make this Poblano Corn Dip
It’s about a 10-minute prep, 25-minute bake, and 2-minute (optional) broil. Start with getting all your ingredients on your workbench, then:
- Preheat your oven to 375 degrees.
- Dice the poblanos and onions. Saute in butter (butta) until the onions are translucent and the poblanos are limp.
- Drain the corn and toss into a large mixing bowl.
- Add all the ingredients to the bowl, including diced tomatoes with chili (Rotel), sour cream, mayo, 1/2 lb of the cheese, salt, and pepper (more salt than pepper).
- Add the poblano mix and dump it into a 9×12 dish.
- Add the rest of the cheese to the top, and cook for 25 minutes.
- (optional) Broil the cheese on top to make crispy on high for 2 minutes (careful not to burn it)
That’s it! Use Fritos or other favorite crunchy chips as a holder. Even a Naan or pita (with some meat on top, like brisket) would be seriously yummy.
Here is a video on How to make Poblano Corn Dip:
What’s your favorite dip?
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Have an awesome time and….
HOW MANY TIMES DO YOU THINK WE WILL SEE TAYLOR SWIFT AT THE FOOTBALL GAME?
I’ll bet 300,653 times. Maybe more 🧐 . Although I do love her…who wouldn’t?!
I love y’all to pieces!
Check out these amazing Truffled Buffalo Wings! They are sooo crispy and all things wonderful.
Farmer Fran-man
The Recipe:
Poblano Corn Dip
10
servings10
minutes27
minutesIngredients
3 3 diced poblanos, no seeds
1/2 1/2 onion, chopped (optional)
3 Tbsp 3 salted butter
2 29 oz 2 Canned sweet corn kernels, drained
1 10 oz 1 diced tomatoes with green chilis (rotel), drained
1/2 Cup 1/2 Sour Cream
1/2 Cup 1/2 mayonnaise
salt and pepper
1 Lb 1 white cheddar cheese (sub sharp cheddar)
1 Bunch 1 Cilantro, torn for the top
Directions
- Get out all the ingredients on your workbench. Dice poblanos and onions. Get out a 9×12 pan and cast iron or pan for sautéing ingredients. Preheat oven to 375 degrees.
- Melt butter in a pan on medium-high heat. Add diced poblanos and onions. Sauté until the onions are translucent and the poblanos are limp. Add a pinch of salt and pepper.
- In a large mixing bowl (or use the 9×12 dish) mix the drained corn, tomatoes, sour cream, mayo, warm poblano, onion, and 1/2 lb of the cheddar cheese. (See note for cooking on party day)
- Pour into a 9×12 dish, cover with the remaining 1/2 lb of cheese, and cook at 375 degrees for 25 minutes. Broil on high for 2 minutes to get a crunchy cheese top (optional)
- Let cool and serve while warm.
Recipe Video
Notes
- To make ahead! Cook the poblanos, onions, and mix all ingredients in a bowl (can be eaten cold). Cook the day of in a 9×12 dish and put cheese on top. 375 for 25 minutes.
- Can be eaten cold or hot!
- Can feed a party up to 20 people or 10 hungry guys.
- Dip can be saved for up to 4 days refrigerated in a tight sealed container.