Poblano Corn Cheese Dip
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