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Charred Corn, Poblano & Jalapeño Dip

Charred Corn, Poblano & Jalapeño Dip

Courtesy of Zimmysnook

Servings

6-8

Prep Time

15 minutes

Cook Time

25 minutes

This Charred Corn, Poblano, and Jalapeño Dip is creamy, cheesy, and loaded with smoky flavor from grilled summer vegetables. It’s one of those dips that hits all the right notes: rich and indulgent, but still fresh and vibrant. When corn season starts, we love heading to our local farmers market to grab a few just-picked ears.


The sweetness of in-season corn, especially when charred, makes this dip extra special. It’s easy to make, whether you’re using your grill or oven, and it’s perfect for gatherings, barbecues, or just a casual night with a bag of chips!

Ingredients

  • 2 large poblano peppers
  • 1 jalapeño pepper
  • 2 ears fresh corn, shucked (or ~2 cups kernels)
  • 1 tablespoon olive oil, plus extra for charring the corn and peppers
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 4 green onions, thinly sliced (white and green parts separated)
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon chili flakes (optional)
  • 4 oz cream cheese, softened
  • ½ cup sour cream
  • 1½ cups grated Monterey Jack (or mozzarella)
  • 1 cup grated aged cheddar, divided
  • Chopped cilantro, for garnish
  • 1-2 tablespoons charred corn kernels, for garnish
  • Fresh jalapeño, slices for garnish
  • Tortilla chips, toasted bread, or fresh vegetables, for serving

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  • NanoBond 2QT Saucier

  • OvenBond Quarter Sheet Pan

  • Provisions Stainless Steel Mixing Bowls

  • Provisions Medium Clad Oval Roaster

Directions

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    1. Preheat your grill to high.

    2. Lightly oil the corn, poblanos, and jalapeño.
    3. Grill corn, turning occasionally, until lightly charred (8–10 minutes).
    4. Grill poblano and jalapeño peppers until blackened and blistered on all sides.
    5. Transfer peppers to a bowl, cover with foil or a plate, and let steam for 10 minutes to loosen skins.
    6. Peel the skins, remove stems and seeds (seeds optional for the jalapeno), and finely chop.
    7. Cut kernels from corn cobs and set aside. Reserve 1-2 tablespoons for garnish.

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    1. Broil the corn and peppers on a foil-lined baking sheet, turning occasionally, until charred. Proceed with steps 5–7 from above.

    2. TIP Make Ahead: Grill and chop the veggies and store in the fridge for up to 2 days

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    1. In a 2-qt sauce saucier, saucepan or large ovenproof skillet, melt butter and the olive oil, over medium heat.

    2. Add garlic, white parts of green onions, and chopped peppers. Sauté for 3–4 minutes.

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    1. Stir in corn kernels, smoked paprika, cumin, chili flakes, and salt.

    2. Cook for 1 minute to bloom the spices.

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    1. Reduce heat to low. Add cream cheese and sour cream, stirring until fully melted and smooth.

    2. Fold in Monterey Jack and half the cheddar, stirring until melted and creamy.

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    1. At this point, you can either leave the dip in your oven-safe skillet or transfer it to a medium oval au gratin dish or baking dish for serving and broiling.

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    1. Sprinkle the remaining cheddar on top of the dip.

    2. Oven Method: Broil for 2–3 minutes on the top rack until golden and bubbly. Keep an eye on it from burning.
    3. Grill Method (Lid-Closed): Set your grill to medium-high indirect heat (about 400°F). Place the skillet over the indirect zone, close the lid, and cook for 5–7 minutes or until the cheese is melted and bubbling. Keep an eye on it from burning.

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    1. Garnish with green onion tops, charred corn, fresh jalapeño slices and chopped fresh cilantro.

    2. Serve hot with a colourful selection of raw veggies (like bell peppers, cucumbers, carrots, radishes, snow peas and cherry tomatoes) and tortilla chips for scooping
    3. Spoon over grilled chicken, burgers, baked potatoes or tuck into tacos or quesadillas