Charred Corn and Poblano Dip

Name: Charred Corn and Poblano Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 cups (450 g) fresh corn kernels, fresh or thawed frozen; 2 large poblano peppers, halved, seeded, and roughly chopped into 1-inch pieces; ¾ cup (180 ml) Mexican crema or sour cream, room temperature; 1 cup (120 g) Oaxaca cheese or mozzarella, shredded or roughly torn; ½ cup (60 g) cotija cheese, crumbled; 2 tablespoons (30 ml) extra-virgin olive oil; 2 cloves (10 g) garlic, minced; 1 tablespoon (15 ml) fresh lime juice; ½ teaspoon (2½ g) ground cumin; to taste kosher salt; to taste freshly ground black pepper; 2 tablespoons (8 g) fresh cilantro, finely chopped (optional); ½ piece serrano pepper, minced (seeds removed for less heat) (optional)

From the MyKitchenBank Kitchen

A smoky, creamy dip made with roasted corn and poblano peppers, combined with Mexican crema and melted cheese. The charring on the corn and peppers adds depth and complexity to this crowd-pleasing vegetable dip, perfect for parties or casual snacking.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: About 2 cups (480 ml)

Save to My Kitchen Jump to recipe

Ingredients

6 servings

3 cups (450 g) fresh corn kernels, fresh or thawed frozen
2 large poblano peppers, halved, seeded, and roughly chopped into 1-inch pieces
¾ cup (180 ml) Mexican crema or sour cream, room temperature
1 cup (120 g) Oaxaca cheese or mozzarella, shredded or roughly torn
½ cup (60 g) cotija cheese, crumbled
2 tablespoons (30 ml) extra-virgin olive oil
2 cloves (10 g) garlic, minced
1 tablespoon (15 ml) fresh lime juice
½ teaspoon (2.5 g) ground cumin
to taste kosher salt
to taste freshly ground black pepper
2 tablespoons (8 g) fresh cilantro, finely chopped (optional)
½ piece (0.5 piece) serrano pepper, minced (seeds removed for less heat) (optional)

Equipment (5)

Large cast-iron skillet or grill grate
Baking sheet (if broiling)
Large mixing bowl
Wooden spoon or spatula
Measuring cups and spoons

Steps

Before you start

Preheat your broiler or grill to high heat
Line a baking sheet with foil if using the broiler
Have all ingredients prepped and at room temperature

1
Char the corn
- Heat a large cast-iron skillet over high heat until smoking, about 2 minutes.
- Add the corn kernels and 1 tablespoon of olive oil.
- Stir occasionally with a wooden spoon, allowing the corn to sit for 30-45 seconds between stirring so kernels can blacken slightly.
- Cook for 7–8 minutes until about 30% of the kernels are deeply charred and golden.
- Transfer to a large mixing bowl.
+ Show details− Hide details
Ready when: Corn is golden brown with dark charred spots; kernels are tender-crisp
Tip: Don't stir constantly—let the corn sit between stirs so it develops color rather than steaming.
2
Char the poblanos
- Using the same skillet (don't clean it; the fond adds flavor), add the remaining 1 tablespoon of oil.
- Add the poblano pepper pieces and cook over high heat for 6–7 minutes, stirring occasionally, until the peppers have charred edges and are softened.
- Some pieces should be blackened.
- Add the charred peppers to the bowl with corn.
+ Show details− Hide details
Ready when: Peppers are soft with charred edges and blackened spots
Tip: Cut the peppers into pieces rather than leaving them whole—this maximizes surface area for charring.
3
Toast the garlic and spices
- Lower the skillet heat to medium.
- Add the minced garlic and ground cumin directly to the pan for 30 seconds, stirring constantly, just until fragrant.
- Do not let garlic brown.
- Add this to the bowl with the corn and peppers.
+ Show details− Hide details
Ready when: Garlic is fragrant and just beginning to turn golden
Tip: Bloom the spices briefly for maximum flavor, but watch carefully so the garlic doesn't burn.
4
Combine with crema and cheese
- Add the crema, shredded Oaxaca cheese, lime juice, and salt and pepper to the bowl.
- Fold everything together gently with a wooden spoon until the cheese begins to soften and melt from the residual heat.
- Stir until smooth and creamy, about 2 minutes.
- The texture should be thick but spoonable.
- Taste and adjust salt and pepper as needed.
+ Show details− Hide details
Ready when: Mixture is creamy, warm, and the cheese is mostly melted
Tip: If the dip seems too thick, fold in 1 tablespoon of crema at a time until you reach the right consistency.
5
Finish and serve
- Transfer the warm dip to a serving bowl.
- Top with crumbled cotija cheese, fresh cilantro (if using), and minced serrano pepper (if using).
- Drizzle lightly with additional olive oil.
- Let rest for 2–3 minutes before serving to allow flavors to meld and the dip to set slightly.
- Serve warm or at room temperature with tortilla chips, vegetables, or warm tortillas.
+ Show details− Hide details
Ready when: Dip is warm, creamy, and toppings are evenly distributed
Tip: The cotija cheese should remain crumbly on top—don't stir it in. It provides a nice salty contrast.

Good to know

Tips

The key to great flavor is the charring—don't rush or reduce the heat. The dark, caramelized bits create a smoky depth that defines this dip.
Cotija cheese is crucial for the final garnish because it stays crumbly and adds a salty bite. If you can't find it, crumbled feta is an acceptable alternative.
This dip is delicious warm straight from the stovetop, but it also tastes excellent at room temperature or even cold the next day. All three versions work for different serving situations.
For a spicier dip, add the minced serrano pepper; for a milder version, omit it entirely or reduce to just a quarter of the pepper.

Make ahead

Char the corn and poblanos up to 1 day ahead; store them separately in airtight containers in the refrigerator. Bring them to room temperature before finishing the dip, then proceed with Step 3.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a small saucepan over medium-low heat, stirring often and adding a splash of crema if it has thickened. The dip can also be served cold straight from the fridge—both ways are delicious.

Substitutions

Oaxaca cheese or mozzarella → shredded mozzarella, fontina, or Asadero cheese. Use any mild, melting cheese. Avoid hard cheeses like aged cheddar, which won't melt smoothly.
Mexican crema or sour cream → sour cream mixed with a splash of whole milk, or Mexican crema substitute. If using sour cream, thin it slightly with milk for the right consistency. Crema is less tangy than sour cream.
poblano peppers → Anaheim peppers or roasted red bell peppers. Anaheim peppers are slightly spicier; red bell peppers are milder and sweeter. Adjust the serrano pepper to taste.
fresh corn kernels → frozen corn kernels (thawed and drained) or canned corn (well drained). Fresh corn has the best flavor, but frozen is a great backup. Avoid canned corn packed in syrup.