One-Pot Charred Corn and Roasted Poblano Cream Dip

Name: One-Pot Charred Corn and Roasted Poblano Cream Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2½ cups (400 g) fresh corn kernels (about 3 medium ears), fresh, cut from the cob, or thawed frozen; 2 whole (240 g) poblano pepper, fresh, charred, peeled, and diced into ½-inch (1.25 cm) pieces; 8 oz (227 g) cream cheese, at room temperature, cut into 1-inch (2.5 cm) cubes; ½ cup (120 ml) sour cream; 2 tablespoons (28 g) unsalted butter; ½ medium (75 g) onion, yellow, finely diced; 3 whole (15 g) garlic cloves, minced; ¾ teaspoon (1½ g) ground cumin; ½ teaspoon (1 g) smoked paprika; to taste kosher salt; to taste freshly ground black pepper; 1 whole (50 g) lime, fresh, juiced; ¼ cup (15 g) cilantro, fresh, finely chopped; ¼ cup (50 g) cotija cheese, crumbled, crumbled or finely grated, optional garnish (optional); ½ whole (20 g) jalapeño pepper, fresh, finely minced, optional for extra heat (optional)

From the MyKitchenBank Kitchen

A smoky, creamy dip combining charred corn and roasted poblano peppers with a tangy cream cheese base, finished with fresh cilantro and lime. Everything cooks in one pot for easy cleanup, making it ideal for parties or casual gatherings. The charring brings out the corn's natural sweetness while the poblano adds gentle heat and earthiness.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: About 2½ cups (600 ml), serves 6 as an appetizer

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Ingredients

6 servings

2½ cups (400 g) fresh corn kernels (about 3 medium ears), fresh, cut from the cob, or thawed frozen
2 whole (240 g) poblano pepper, fresh, charred, peeled, and diced into ½-inch (1.25 cm) pieces
8 oz (227 g) cream cheese, at room temperature, cut into 1-inch (2.5 cm) cubes
½ cup (120 ml) sour cream
2 tablespoons (28 g) unsalted butter
½ medium (75 g) onion, yellow, finely diced
3 whole (15 g) garlic cloves, minced
¾ teaspoon (1.5 g) ground cumin
½ teaspoon (1 g) smoked paprika
to taste kosher salt
to taste freshly ground black pepper
1 whole (50 g) lime, fresh, juiced
¼ cup (15 g) cilantro, fresh, finely chopped
¼ cup (50 g) cotija cheese, crumbled, crumbled or finely grated, optional garnish (optional)
½ whole (20 g) jalapeño pepper, fresh, finely minced, optional for extra heat (optional)

Equipment (5)

10-inch (25 cm) cast-iron skillet or heavy-bottomed sauté pan
Wooden spoon or heat-resistant spatula
Sharp knife
Cutting board
Serving bowl or small skillet for presentation

Steps

Before you start

Have all ingredients prepped and ready (corn kernels, poblano diced, cream cheese at room temperature)
If making ahead, keep the dip warm in a small slow cooker or reheat gently just before serving
Have lime and cilantro measured and ready to add at the end

1
Char the poblano peppers
- Hold a poblano pepper directly over a gas flame or place under a hot broiler, turning frequently with tongs until the skin is completely blackened and blistered all over, about 3–4 minutes per pepper.
- Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes.
- Once cooled slightly, rub away the charred skin under cool running water, then remove the stem and seeds.
- Dice into ½-inch (1.25 cm) pieces and set aside.
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Ready when: Skin is completely blackened and blistered; inside is soft when pierced with a knife
Tip: Do not skip the steaming step—it makes peeling much easier and prevents frustration.
2
Char the corn kernels
- Heat a 10-inch (25 cm) cast-iron skillet or heavy-bottomed sauté pan over medium-high heat until smoking lightly, about 2 minutes.
- Add the corn kernels in a single layer (work in two batches if needed).
- Do not stir for 3 minutes; let them sit undisturbed so they develop deep brown, caramelized spots.
- Then stir and continue cooking for 2–3 minutes more, stirring occasionally, until about half the kernels are charred.
- Transfer to a plate.
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Ready when: Corn kernels are golden to deep brown with blackened edges; aroma is nutty and toasted
Tip: Do not stir immediately—let the corn sit undisturbed to develop charred spots for maximum flavor.
3
Sauté aromatic base
- In the same skillet, melt the 2 tablespoons (28 g) of butter over medium heat.
- Add the diced onion and cook, stirring often, for 3–4 minutes until softened and translucent.
- Add the minced garlic and cook for 30 seconds more, until fragrant.
- Stir in the cumin and smoked paprika, cooking for another 30 seconds to bloom the spices.
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Ready when: Onion is translucent and soft; garlic is fragrant; spice mixture is aromatic
Tip: Blooming the spices in the fat releases their essential oils and deepens their flavor.
4
Add cream cheese and dairy
- Add the room-temperature cream cheese cubes to the skillet and stir constantly for 2–3 minutes as they melt and combine with the butter and spices.
- The mixture will look lumpy at first, but keep stirring.
- Pour in the sour cream and stir until smooth and creamy.
- If the mixture feels too thick, you can add a splash of water or broth (up to 2 tablespoons / 30 ml) to reach your desired consistency.
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Ready when: Cream cheese is fully melted and mixture is smooth and creamy, no visible lumps
Tip: Keeping the cream cheese at room temperature prevents lumps; if your kitchen is cold, warm it in your hands or near the heat for 1 minute before adding.
5
Combine corn and poblano
- Fold the charred corn kernels and diced poblano peppers into the cream cheese mixture.
- Stir gently to combine, then simmer over low heat for 2 minutes to bring all flavors together.
- The dip should be warm and just barely bubbling at the edges.
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Ready when: Dip is warm throughout and just starting to bubble at the edges
Tip: Keep the heat low to prevent the dip from scorching on the bottom of the pan.
6
Finish and season
- Remove the skillet from heat.
- Stir in the fresh lime juice and chopped cilantro.
- Taste and adjust seasoning with kosher salt and freshly ground black pepper.
- If using, fold in the minced jalapeño for extra heat.
- The dip should taste bright, with a balance of smoky, creamy, and fresh herbaceous notes.
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Ready when: Dip is well combined with bright green flecks of cilantro visible throughout
Tip: Add lime juice off heat to preserve its brightness; heat can dull the fresh citrus flavor.
7
Serve
- Transfer the dip to a serving bowl (you can serve it right in the warm skillet, or transfer to a bowl for presentation).
- Garnish with additional fresh cilantro, crumbled cotija cheese if desired, and a light drizzle of crema or sour cream.
- Serve warm with tortilla chips, crusty bread, or vegetable crudités.
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Tip: If the dip cools down while you're serving, reheat gently over low heat or keep it warm in a small slow cooker on the warm setting.

Good to know

Tips

Toast the spices in the fat to deepen their flavor—don't skip this step. It creates a richer, more complex taste.
Charring the corn is key to this recipe's depth. The Maillard reaction develops nutty, toasted notes that make the dip memorable.
If you don't have a gas stove, broil the poblanos under a preheated broiler, turning every 1–2 minutes, for about 8–10 minutes total until completely charred.
Serve the dip warm, preferably in a small skillet or a shallow bowl to show off the charred corn and vibrant green specks of cilantro.

Make ahead

Dip can be made up to 2 days ahead. Cool completely, transfer to an airtight container, and refrigerate. Reheat gently in a pot over low heat, stirring constantly and adding a splash of water or broth if needed to loosen the texture. Do not microwave, as this can cause uneven heating and scorching.

Storage & reheating

Room temperature: up to 2 hours in a covered container. Refrigerator: up to 3 days in an airtight container. Freezer: up to 1 month in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently on the stovetop over low heat.

Substitutions

poblano pepper, fresh → roasted red bell pepper (1 cup / 150 g) or mild anaheim chiles. Red bell pepper will be slightly sweeter and less earthy; anaheim chiles offer similar mild heat and flavor.
sour cream → crema Mexicana, Greek yogurt, or Mexican crema. These provide tang and creaminess; use the same amount. Avoid regular yogurt as it is thinner and more sour.
fresh corn kernels (about 3 medium ears) → frozen corn kernels (thawed). Frozen corn works well; it will still char and develop color. You may need 1–2 minutes less cooking time.
cilantro, fresh → fresh parsley or a mix of parsley and chives. Cilantro is essential to the dish's flavor, but parsley offers freshness if cilantro is unavailable.