Poblano Corn Cheese Dip

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Poblano Corn Cheese Dip from www.whatsgabycooking.com (@whatsgabycookin)

One last recipe before game day!! Poblano Corn Cheese Dip 🙂 

I’m allllll about that cheesy cheese dip! And no Super Bowl party is complete without some bubbling hot dip in some capacity! You might be a spinach dip kinda person, or maybe artichoke dip is more your speed. Or perhaps you prefer kale and bacon! And maybe you’re more of a queso kinda human. Well those are all fantastic options but let me tell you about this Poblano Corn Cheese Dip! Lots of cheese, tons of corn, smoky poblano peppers, freshly fried tortilla chips… THE WORKS. It all gets made in 1 skillet and then baked until bubbly and hot. It’s then topped with fresh herbs to give it that extra pop of flavor and then…. GAME TIME!

Poblano Corn Cheese Dip from www.whatsgabycooking.com (@whatsgabycookin)

Poblano Corn Cheese Dip

4.8 from 5 votes
I’m allllll about that cheesy cheese dip! And no Super Bowl party is complete without some bubbling hot dip in some capacity! 
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Snack
Cuisine Mexican, Tex Mex, Southwestern
Servings 10 servings


  • 1 tablespoon olive oil
  • 2 poblano peppers diced
  • 1 yellow onion diced
  • 3 cups frozen charred corn
  • 6 scallions thinly sliced
  • 1 clove of garlic minced
  • 1 lime juiced
  • ½ teaspoon smoked paprika
  • 8 ounces of sour cream
  • 8 ounces of softened cream cheese
  • 1 cup shredded Mexican cheese
  • kosher salt and fresh cracked black pepper
  • Scallions and cilantro for garnish
  • Tortilla Chips


  • Preheat oven to 450 degrees F.
  • Sauté the poblanos and onion in a cast iron skillet with olive oil for 4-5 minutes. Add the frozen corn and stir. Add the scallions, fresh garlic, lime juice, smoked paprika, sour cream, softened cream cheese and a little salt and pepper. Top with the shredded cheese.
  • Transfer the skillet into the oven and bake for 12 minutes. Remove when it is hot, bubbling and golden brown. Garnish with more scallions and cilantro and serve with tortilla chips


Make sure you start the recipe in an oven-safe skillet so you can go straight from stove to oven. It also is perfect to set out to eat straight from the pan!

Nutrition Information

Calories: 231kcal | Carbohydrates: 18g | Protein: 7g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 170mg | Potassium: 302mg | Fiber: 2g | Sugar: 3g | Vitamin A: 726IU | Vitamin C: 27mg | Calcium: 189mg | Iron: 1mg


  1. My local grocery store doesn’t carry poblanos!! Is there a substitute you’d recommend using?

  2. 5 stars
    I made this for a superbowl party a while ago. It was the star of the app table. Went a little light on the poblanos to please everyone. Making it again to bring to Thanksgiving!

    1. any blend of mexican cheese that they sell at the market would work! also pepper jack, colby jack, Monterey jack, or cheddar would work too

  3. 5 stars
    I’ve made this once before and it was awesome. This time I wanted to try putting it in a crock pot to stay warm, after everything is sautéed. Do you think that would work?

  4. I’m making this for a BBQ this weekend! Would it still turn out the same if assembled it in skillet the night before, and then baked in oven the following day? Thanks!

  5. Halp – I really want to make this but I don’t have a cast iron skillet! If I sautéed everything in stainless steel and baked it in a Le Creuset square baking dish (I think it’s 8×8 but could be 9×9) would it still turn out well?

    We’re trying to take it to a friend’s place as an appetizer so we also need it to travel lol

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