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Smoked poblano and corn cream cheese dip in a cast iron pan with chips and peppers and a blue napkin
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Corn Dip With Cream Cheese

Author Bruce and Dina Miller

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.