Warm Poblano and Grilled Corn Dip

Good Monday morning to you all. So, so don’t mean to be bossy, especially on a Monday when we’re all busy getting back into the swing of things, but you really, really need to make this Poblano and Grilled Corn Dip. NOW! Sorry for the shouty caps, but the amazing yumminess of this warm, zingy, creamy dip is something I just don’t want you to miss out on!

Think the flavors of Mexican street corn combined with the addictiveness of a traditional sour cream dip and now imagine all of that warm and gooey and utterly scoopable and you begin to understand my insistence on the inclusion of this dip in your very near future!

Now add in the fact that it comes together fairly easily and can be made a day ahead and…have I done enough of a sell yet?

Are you making plans to pick up corn and poblano peppers? Especially with the July 4th celebrations rapidly approaching? Hope so…

After one bite, I guarantee you’ll forgive my pushiness! Make the dip, my friends. You can thank me later!xoxo

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Warm Hot Poblano and Grilled Corn Dip

Serves 4-6 people

Prep Time: 40. minutes (most of this is hands free); Bake Time: 10-12 minutes

Ingredients

• 3 ears fresh corn, husked

• 2 poblano chiles

• 2 scallions, thinly sliced

• 1 garlic clove, finely grated

• 4 ounces créme fraiche (If you can’t get your hands on this you could use all sour cream)

• 4 ounces sour cream

• Juice from ½ a lime

• 1 tablespoons hot sauce ( I used Frank’s Red Hot)

• Kosher salt and black pepper to taste

• Tortilla chips or crackers for serving

The Recipe

1. Heat a large heavyweight grill pan or cast-iron skillet over medium heat. Grill the corn, using tongs to turn the ears periodically, until char marks appear all over corn. This takes about 10 minutes. Let cool, then cut the kernels off and transfer them to a large bowl.

2. Adjust a rack so that it is about 4 inches away from the broiler and preheat the broiler. Line a rimmed baking sheet with aluminum foil. Place the peppers on the prepared sheet and place the tray into the oven. Let cook for about 5 minutes until the peppers show nice charring, then turn and cook on the other side. Repeat, watching peppers carefully, until the skins are mostly blackened and peppers are softened. Immediately place peppers in a heat safe bowl and cover tightly with plastic wrap. Let sit for 10-15 minutes, so that steam can do its job. Then, peel skins away, cut off the stems and scoop out all the seeds. Discard. Cut the remaining pepper into small bite-sized pieces. Add to the bowl with the corn.

3. Preheat oven to 450ºF. Add scallions, garlic, créme fraiche, sour cream, lime juice and hot sauce to the bowl with the corn and peppers and stir well. Taste and season with salt and pepper. Scrape the mixture into a pie plate or other similar sized baking dish and bake for about 10-12 minutes, until mixture is bubbling around the edges.

4. Serve immediately with tortilla chips or crackers for dipping.

5. You can definitely make this early in the day (or even the day before) and either bake and reheat or prepare everything up to the baking part and store the dip covered, in the fridge. Then, bake before you are ready to serve. Any leftovers can be stored in an airtight container in the fridge and reheated in the oven or microwave. Also, the dip doubles well.

Enjoy!

Note: Recipe adapted from Bon Appetît Magazine. I halved this, tinkered with proportions and changed the methods for grilling the corn and charring the peppers to indoor techniques.