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!
Servings: 10 servings
Ingredients
- 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
Instructions
- 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
Notes
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
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