Creamy, cheesy hot corn dip with cream cheese is an easy appetizer that will be sure to impress your guests! We punched our dip up by smoking a poblano pepper to add in! This corn dip can be made in the oven, or out on the grill. We recently made it on our gas grill using Western Wood BBQ mesquite smoking chips to give smoke the poblano pepper and give the corn dip an extra smoky flavor!
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We don’t want you to be intimidated by having to smoke a pepper. You can also roast it over the gas flame on your stove, or roast it in your oven. And if that is still too much, feel free to just sub out a can of diced green chilies. We want your party to be relaxing, and your appetisers to be easy. You got this!
We don’t want you to be intimidated by having to smoke a pepper. You can also roast it over the gas flame on your stove, or roast it in your oven. And if that is still too much, feel free to just sub out a can of diced green chilies. We want your party to be relaxing, and your appetisers to be easy. You got this!
Ingredients
- 1 large poblano pepper
- 1 teaspoon olive oil
- 1 10 ounce bag Roasted Corn or roast on your own
- 1/2 cup salsa
- 1/2 cup mayonnaise
- 1/2 cup greek yogurt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon chili lime seasoning
- 1 teaspoon ground pepper
- 1 teaspoon salt
- 8 ounces cream cheese
- 2 1/2 cups freshly shredded Mozzarella cheese
- 1 1/2 cup freshly shredded sharp cheddar cheese
- Green onion chopped for garnish
Instructions
- You can make this on the stove top, or any grill. We use a gas grill, and Western BBQ mesquite chips. You can also use their chunks for your charcoal grill. This is perfect for a pellet grill as well!
- Prepare grill. Place poblano on grill and smoke until blackened on one side. Turn over and blacken the other side. Remove from grill and place in a heat proof bowl, and cover with plastic wrap for 5-15 minutes. Rinse pepper under cool water, and rub the blackened skin off. Remove stem and seeds and ribs, and slice and dice.
- Place cast iron skillet on grill or stove to heat up. Add olive oil to cast iron pan, and add corn. Allow to heat up. At this point, add in the salsa, seasonings, mayo, yogurt, cream cheese, and cheeses. Stir to combine, and add in the smoky poblano.
- Remove pan from grilled and add green onions. Serve with tortilla chips and veggies.
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Joan
This definitely is one we are going to try!! Thanks so much for putting the “easy” alternatives in!!! We may try to smoke the pepper – but just in case, so helpful to know we have an out!!!
Bruce and Dina Miller
Joan,
Thank you! We so appreciate your feedback! Let us know, with a rating, once you make! We are excited!!
Dina and Bruce
Gloria
I am always looking for new dips to serve at parties. This looks like it will be the next on my list of things to make. Can’t wait to give it a try.
Bruce and Dina Miller
Gloria,
We are excited for you to try this!
Dina and Bruce
Chenee
This looks so good. I’ve had corn dip before but never roasted corn dip. Excited to try this one!
Casey
I really loved the kick of the pepper with the creaminess of the cream cheese in this recipe. Delicious!
Kim
This would be perfect for our Memorial Day Block party!
Bruce and Dina Miller
Kim,
Yay! Party time!
Dina and Bruce
Michelle
Love the bold flavors in this and that it’s a little lighter with the yogurt instead of typical cream cheese dips