Charred Corn, Poblano and Jalapeño Dip (Grill or Oven)
This charred corn, poblano, and jalapeño dip is creamy, cheesy, and just the right amount of smoky. Whether you're firing up the grill or keeping things simple in the oven, it’s easy to make and packed with bold Southwestern flavours. Think roasted corn, blistered peppers, and gooey cheese, all scooped up with tortilla chips, toasted bread, and/or fresh veggies.
It's one of those crowd-pleasing dips that is perfect for gatherings, barbecues, game day, or just a casual night with a bag of chips! You can even spoon it over grilled chicken, burgers, or baked potatoes.
Ingredients
- 2 large poblano peppers
- 1 jalapeño pepper
- 2 cobs 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 cheese or mozzarella
- 1 cup grated aged cheddar divided
- Chopped cilantro for garnish
- Jalapeño pepper sliced for garnish
- 1-2 tablespoons charred corn kernels for garnish
- Tortilla chips toasted bread, or fresh vegetables, for serving
Instructions
Step 1: Grill the Corn and Peppers
- Preheat your grill to high.
- Lightly oil the corn, poblanos and jalapeno.
- Grill corn, turning occasionally, until lightly charred (8–10 minutes).
- Grill poblano and jalapeño peppers until blackened and blistered on all sides.
- Oven Alternative: Broil the corn and peppers on a foil-lined baking sheet, turning occasionally, until charred.
- Transfer the peppers to a bowl, cover with foil or a plate, and let steam for 10 minutes to loosen skins. Peel the skins, remove stems and seeds (seeds optional for the jalapeno), and finely chop. (Use gloves when peeling and seeding the peppers to avoid skin irritation.)
- Cut the kernels from the corn cobs and set aside. Reserve 1-2 tablespoons for garnish.
- TIP Make Ahead: Grill and chop the veggies and store in the fridge for up to 2 days
Step 2: Sauté Aromatics
- In a 2-qt sauce saucier, saucepan or large ovenproof skillet, melt butter and the olive oil over medium heat.
- Add garlic, white parts of green onions, and chopped peppers. Sauté for 3–4 minutes.
Step 3: Add Corn and Spices
- Stir in corn kernels, smoked paprika, cumin, chili flakes, and salt. Cook for 1 minute to bloom the spices.
Step 4: Add Dairy and Melt
- Reduce heat to low. Add cream cheese and sour cream, stirring until fully melted and smooth.
- Fold in Monterey Jack and half the cheddar, stirring until melted and creamy.
- Serving Dish Tip: 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.
Step 5: Broil to Finish (Optional)
- Sprinkle the remaining cheddar on top of the dip.
- Oven Method: Broil for 2–3 minutes on the top rack until golden and bubbly. Keep an eye on it from burning.
- 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.
Step 6: Finish & Serve
- Garnish with green onion tops, charred corn, jalapeno slices and chopped fresh cilantro.
- Serve hot with a colourful selection of raw veggies (like bell peppers, cucumbers, carrots and celery sticks, radishes, snow peas and cherry tomatoes) and tortilla chips or Fritos scoops for scooping
- Spoon over grilled chicken, burgers, baked potatoes or tuck into tacos or quesadillas
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Video
Notes
Storage
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- Leftover corn dip? Let the dip cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
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- Oven: Preheat to 350°F. Transfer dip to an oven-safe dish, cover with foil, and bake for 15–20 minutes until heated through. Remove foil for the last 5 minutes if you'd like the top bubbly again.
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- Microwave: Spoon individual portions into a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through.
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- Stovetop: Gently reheat in a skillet over low heat, stirring frequently until hot and smooth.
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- Note: If the dip thickens too much when reheating, stir in a splash of cream, sour cream, or milk to loosen it up.
Tried this recipe?Let us know how it was!