I’ve taken my Bubbly Corn Dip and transformed it into the perfect Cheesy Corn Dip with Roasted Jalapeño and Poblano Peppers. It’s the perfect combination of creamy and spicy that will make this dip a fast favorite at any party you’re throwing.
Don’t love spicy foods? No problem! You can actually add as many as you want depending on how spicy you like it. If you don’t like the heat, substitute in more poblanos for the jalapeño in my cheesy corn dip recipe. Want to crank it up? Add as much jalapeño as your heart (and tastebuds) desires!
Instead of nutmeg in the original recipe, I added cumin which accents the peppers really well. The original cheesy corn dip recipe is so delicious and creamy that I wanted to repeat the Philadelphia Chive and Onion Cream Cheese Spread. Adding Monterey Jack and Cheddar is required because it’s a dip. And you can’t possibly make a hot and spicy and creamy delicious dip without that cheese pull.
Serve this dip with your margaritas and all other drinks that you love to enjoy at your Super Bowl party. My Cheesy Corn Dip with Roasted Jalapeño and Poblano Peppers will certainly put you in the mood for it!
Cheesy Corn Dip with Roasted Jalapeño and Poblano Peppers
This is a great Cinco De Mayo appetizer or a fun contribution to any potluck or outdoor gathering. With graduations just around the corner, this is also easy to make ahead and heat at the last minute.
Ingredients
- 6 ears of corn lightly brushed with olive oil
- 2 T. butter or olive oil I prefer the taste of butter but olive oil is fine
- 2 shallots or one medium sweet onion finely chopped
- 1 jalapeno pepper roasted, seeded and chopped
- 1 poblano pepper roasted, seeded and finely chopped
- 2 -8- oz container of Kraft Philadelphia chive cream cheese not whipped
- ¼ c. Land O’Lakes fat free half and half
- 1 teaspoon salt
- 1 ½ teaspoons cumin
- 1 c. shredded Monterey Jack cheese put in freezer for 10 minutes before shredding and don’t forget about it!
- 1 c. mild cheddar cheese sharp cheese will overwhelm the Monterey Jack flavors, split
- Fritos Scoops or tortilla Chips for dipping
Instructions
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Preheat oven to 375°. Heat outdoor grill to medium or heat a grill pan over medium heat. Brush each ear of corn with a little olive oil. Grill corn on all sides until just slightly brown all over. Do not cook through as it will cook in the oven in the dip. Remove from the grill and set aside to cool. Once cool, slice the kernels off of the cobs.
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In a large frying pan sauté the shallots (or onion) in butter (or olive oil) over medium heat until translucent but not brown. Add the grilled corn, jalapeno and poblano peppers, cream cheese, half and half, salt and cumin to the skillet and once the mixture has thickened (this will take less than a minute) take the skillet off the heat and add ½ cup of Monterey Jack cheese and ½ cup of the cheddar in at once. Stir just until combined and taste for seasoning. The cheese will not be all melted.
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Add a bit salt to taste needed. Scrape the corn and cheese mixture into a medium size cast iron skillet or medium sized glass baking dish, buttered. Top with the remaining ½ c. each of Monterey Jack and cheddar and put in the oven for 20 minutes, covered with foil, until hot and bubbly. Serve the cheesy corn dip with Fritos Scoops or tortilla chips.
