Cheese Dip with Corn and Roasted Poblanos
This cheese dip recipe is always a hit, made with fresh corn, roasted poblano peppers, lots of cheddar and cream cheese, and loaded with spices. Bring it to your next party and watch your popularity soar.
Summer is here and parties are busting out all over the place! Awesome!
We’ve been invited to a couple cookouts, a beer fest after party, a concert, and drinks after a local hot sauce festival. Not to mention all the last-minute gatherings that happen all the time.
I love our neighborhood and friends. The thing is, I’m the guy that always wants to bring something. I don’t like walking in empty handed. Lucky for me I have recipes like this one that I can whip together pretty quickly.
We’re talking Cheese Dip, baby! With Corn and Roasted Poblano Peppers.
Yes! It’s super similar to a recipe I made recently – Mexican Corn Dip – only we’re mixing up the peppers and seasonings. You’ll have to try them both and see which one you prefer.
Let’s talk about how we make it, shall we?
How to Make Cheese Dip with Corn and Roasted Poblano Peppers – the Recipe Method
First, we must roast our poblano peppers. You can learn how to roast chili peppers here, but here is a simple broiler method.
ONE: First, set your oven to broil. Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet.
TWO: Broil them for about 10-15 minutes, or until the skins puff up and char and loosen from the pepper flesh. Flip them halfway through the process to get both sides.
Remove them from the oven and let them cool enough to handle.
THREE: Peel off the skins with your fingers. They should remove easily.
Next, get your oven going to 350 degrees F, as this is a baked cheese dip.
Mix all of your cheeses together in a large bowl – cream cheese, cheddar cheese, and cotija cheese. Reserve a half cup or so of the cheddar and cotija, though, as we’ll be using it for a final topping.
If you’re using fresh ears of whole kernel corn, slice off the kernels with a knife, like so.
Stir in the chopped roasted poblano peppers, corn, seasonings and parsley into the cheeses.
Get it all mixed up in there.
Next, scoop the mixture into a baking dish.
Bake the whole cheese dip for 15 minutes.
Pull it out of the oven and sprinkle on the reserved cheddar and cotija cheeses. Bake it for another 5 minutes, then pop it out of the oven and garnish with extra parsley.
Serve it up with some chips, my friends. It’s super crazy delicious!
Why Top with Extra Cheese?
This is more for the appearance of the dip, making the whole top layer nice and gooey and cheesy. It isn’t necessary and does not affect the flavor of the final cheese dip, but I like the appearance of it.
Looks so good!
The Peppers and Spices
I’m using poblano peppers here, which I love for their rich and earthy flavor. You can easily swap in spicier peppers, like the jalapeno pepper, which I used for the Mexican Corn Dip, or serrano peppers. Consider habanero peppers for some REAL kick.
For the spices, I’ve used a mixture of cayenne, paprika, garlic and onion with a bit of salt and pepper, though you can easily adapt this recipe with your own preferred seasonings.
See the List of Chili Pepper Types here.
Can You Make This Corn Dip Recipe with Frozen Corn?
Absolutely! Just thaw the corn and mix it up with all of the cheeses, then bake the same way. I LOVE fresh whole kernel corn, but I’ve made this both ways and it’s always great. With frozen corn, you can make this recipe any time of the year.
I just love cheese dips and in the Summer, there is nothing better than fresh corn on the cob right from a local farm. Adding in my favorite earthy pepper, the poblano, makes it just perfect and gives it that true fresh summer-ness.
Check Out Some of My Other Popular Spicy Dip Recipes
- Mexican Corn Dip
- Southwest Style Cheese Dip
- Easy Cheesy Chipotle Bean Dip
- One-Pan Hatch Chili Cheese Dip
- Queso Fundido
- Zesty Layered Taco Dip
Try Some of Our Other Popular Corn Side Dishes
- Cajun Corn Maque Choux
- Grilled Corn and Sweet Pepper Salad
- Charred Corn Salad with Hatch Green Chiles
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
- 2 poblano peppers
- 8 ounces cream cheese softened
- ½ cup Mexican crema or sour cream
- 1 cup shredded cheddar cheese
- ¼ cup crumbled cotija cheese
- Corn from 3 ears
- 1 tablespoon cayenne
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup chopped parsley + more for serving
Set oven to BROIL.
Slice the poblano peppers in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up. Broil them for about 10 minutes, or until the skins char and puff up.
Remove from the oven and cool slightly. Peel away the skins, then chop the poblano and add them to a large bowl.
Add the remaining ingredients to the bowl, but reserve a bit of the cheddar and cotija for a final topping. Mix well.
Heat oven to 350 degrees.
Pour the mixture into a baking dish and bake for 15 minutes.
Top the dish with the remaining cheeses and bake for another 5 minutes. This will make the top nice and smooth and inviting.
Remove and garnish with extra parsley.
Heat Factor: Mild. Poblano peppers don't have much heat, though I LOVE their flavor. You can easily spice it up with hotter peppers or spicy chili flakes or powders.