Grilled Corn & Poblano Dip

Spicy deliciousness!! This appetizer is reminiscent of our absolute favorite tacos which also have mildly spicy charred poblanos and tangy crème fraiche. The corn stands in for the corn tortilla in the tacos. The beautiful char on the grilled corn in this dish upgrades the sweet corn flavor. Leftover dip would work well as a taco filling itself- but we gobbled it all up with salty tortilla chips! 🙂

This recipe is from the Bon Appétit RSVP section- which I love. Readers write in to request recipes for their favorite restaurant dishes. This recipe was adapted from Pig & Prince in Montclair, New Jersey, via Bon Appétit. We grilled the corn and chiles and assembled the dish ahead of time. I transferred the mixture to the skillet and baked it right before serving. Wonderful!!

Yield: Serves 8

  • 6 ears of corn, husked
  • 4 poblano chiles
  • 3 scallions, thinly sliced
  • 1 garlic clove, finely grated
  • 8 ounces crème fraîche
  • 8 ounces sour cream
  • 1 tablespoon fresh lime juice
  • 3 tablespoons hot sauce (such as Cholula or Sriracha)
  • coarse salt and freshly ground black pepper
  • tortilla chips, for serving
  1. Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10–12 minutes. Cut kernels from cobs and place in a large bowl.
  2. Grill chiles, turning occasionally, until skins are blackened, 12–15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
  3. Preheat oven to 450°. Remove skin, stems, and seeds from chiles; chop flesh into ¼” pieces. Add to bowl with corn.
  4. Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 Tbsp. hot sauce; season with salt and pepper. (At this point the mixture can be reserved to bake just prior to serving.)
  5. Transfer dip to a 10″ cast-iron skillet or 2-qt. baking dish and bake until bubbling around the edges, 10–12 minutes.
  6. Serve with tortilla chips for dipping.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

12 responses to “Grilled Corn & Poblano Dip

  1. Does sounds delicious Josette. I love warm dips and especially if they are from south of the border!

  2. jessicanadelson

    The perfect combination of spicy and sweet.

  3. OMG this looks amazing! I just love the pablanos with the sweetness of the corn and everything looks so creamy.

  4. This really looks wonderful, Josette! I love that it has poblanos in it. I want to try this recipe soon!

  5. Even though I always have a subscription to at least one food magazine, I rarely make any of their recipes. This one caught my eye, and I’ve been looking for a reason to make my friends be guinea pigs. Hatch chilis are in the store right now, I think tomorrow is the day!

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