This recipe for poblano pepper and corn dip is simple, yet incredibly delicious. Poblano pepper and corn dip is a delightful appetizer that combines the smoky, mild heat of poblano peppers with the sweet crunch of corn.
Our son, Jon-Michael, gave us some poblanos he grew in his garden. It was the perfect time to create a tasty appetizer. You may remember I roasted poblano peppers for chicken chili last fall. Well, this time I charred the peppers in a skillet with butter. It is not necessary to remove the skins, and it is still really tasty.
Poblano Pepper and Corn Dip
Ingredients:
- 4 Tablespoons Butter
- 2 Poblano peppers
- 4 Green onions + 1 for garnish
- 7 ounces Frozen Gold and White Baby Corn
- 8-ounces Cream Cheese
- Salt and Freshly Ground Pepper to taste
-
La Costena Green Salsa (optional)
Directions:
Slice the top off the poblano peppers. Then, cut the pepper down the center. Remove the membranes and seeds. Slice the pepper into strips and then cut into half-inch pieces. Slice the green onions.
Melt the butter over medium-high heat, add the peppers, and sauté for 6 minutes until charred.
Toss in the green onions and cook for a couple of minutes until they’re softened.
Stir in the frozen corn. (I used half of a 14.4-ounce package.) Heat the corn for a couple of minutes.
If using, add the green sauce. (I added 1 teaspoon. Adjust to your taste.)
Then, add the block of cream cheese. Stir in the cream cheese. Salt and pepper to taste.
Transfer the mixture to a bowl, top with sliced green onions, and serve with corn chips.
This dip is so good. Sophie, Dave, and I ate almost all of it in one sitting. I didn’t have room for dinner that night.
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Sophie and I decided we might want to add a little heat with a few chopped-up Mezetta sliced jalapeño peppers next time. Not too much. This dish is tasty as is, but if you like a little more heat, you might want to try some jalapeño peppers, too.
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Poblano Pepper and Corn Dip
This is a simple appetizer you can make quickly, and it is really tasty!
Ingredients
- 4 Tablespoons Butter
- 2 Poblano peppers
- 4 Green onions
- 7 ounces Frozen Gold and White Baby Corn
- 8-ounce Cream Cheese
- Salt and freshly Ground Black Pepper
- La Costena Green Salsa (optional)
Instructions
Slice the tops off the poblano peppers. Then, cut the peppers down the center. Remove the membranes and seeds. Slice the peppers into strips and then cut into half-inch pieces. Slice the green onions.
Melt the butter over medium-high heat, add the peppers, and sauté for 6 minutes until charred.
Toss in the green onions and cook for a couple of minutes until they're softened.
Stir in the frozen corn. (I used half of a 14.4-ounce package.) Heat the corn for a couple of minutes. If using, add the green sauce. (I added 1 teaspoon. Adjust to your taste.)
Then, lower the heat and add the block of cream cheese. Stir until the cream cheese is incorporated.
Transfer the mixture to a bowl, top with sliced green onions, and serve with corn chips.
