Quick Charred Corn and Roasted Poblano Crema Dip
A vibrant Mexican-inspired dip featuring charred corn and smoky roasted poblano peppers folded into cool, tangy crema with crumbly cotija cheese. Ready in under 30 minutes, it's perfect for gatherings—serve with warm tortilla chips or fresh vegetables.
- Prep
- 10 min
- Cook
- 12 min
- Wait
- 3 min
- Total
- 25 min
- Makes
- About 2 cups (480 ml)
Steps
Before you start
- Remove crema and cotija from the refrigerator 5 minutes before starting so they're easy to work with
- If using the broiler to char poblanos, position the oven rack 4 inches (10 cm) from the heat source and preheat the broiler to high
- Have tortilla chips or fresh vegetable crudités ready for serving
Char the poblano peppersOven 500°F / 260°C
- Place the poblano peppers directly over a gas burner on high heat, or under a preheated oven broiler at high (500°F / 260°C) positioned 4 inches (10 cm) from the heat source.
- Turn with tongs every 1–2 minutes until the skin is completely blackened and charred on all sides, about 6–8 minutes total.
- Transfer the charred peppers to a cutting board, let them cool for 2 minutes, then gently rub off the blackened skin under cool running water.
- Remove the stem and seeds, discard them, and roughly chop the roasted pepper flesh.
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Ready when: Skin is completely blackened and blistered all over
Tip: Don't worry about removing every tiny fleck of charred skin—a few specks add smoky flavor and visual interest.
Toast and char the corn
- Heat 1 teaspoon of neutral oil in a 10-inch nonstick or cast iron skillet over medium-high heat until the oil shimmers, about 1 minute.
- Add the corn kernels and cook, stirring occasionally and letting them sit undisturbed for 10–15 seconds at a time to develop color.
- Cook for 4–5 minutes total until about two-thirds of the kernels are golden brown or lightly charred.
- Transfer the corn to a plate and let cool slightly.
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Ready when: Majority of kernels are golden or light brown with some charred spots
Tip: Don't overcrowd or stir constantly—this prevents even charring. Let the corn make contact with the hot pan.
Blend the poblano and garlic
- Place the chopped roasted poblano pepper, minced garlic, and 2 tablespoons (30 ml) of the crema into a small food processor or blender.
- Pulse until the mixture is mostly smooth with just a few small pepper flecks visible, about 8–10 pulses.
- Do not over-blend; some texture is desirable.
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Ready when: Mixture is mostly smooth with flecks of roasted pepper visible
Tip: Save this blended mixture to create a creamy poblano base for the dip.
Combine the base
- Pour the remaining crema (about 1 cup minus the 2 tablespoons used for blending, or roughly 218 ml) into a medium bowl.
- Add the blended poblano mixture and stir until fully combined.
- The base should be smooth, creamy, and pale green with dark green flecks.
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Ready when: Crema and poblano blend are fully combined with no streaks
Fold in the charred corn
- Gently fold the cooled charred corn kernels into the crema mixture using a spatula or spoon, stirring until evenly distributed.
- Reserve about 2 tablespoons (20 g) of the best-looking charred kernels for garnish.
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Ready when: Corn kernels are evenly distributed throughout the creamy base
Tip: Folding rather than stirring keeps the corn kernels intact and visible in the finished dip.
Season and finish
- Add the lime juice to the dip and stir gently.
- Taste and season with kosher salt and freshly ground black pepper to your preference.
- If using, add the ground cumin and stir.
- Fold in about three-quarters of the crumbled cotija cheese, reserving the rest for garnish.
- Add the cilantro and fold gently until just combined.
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Ready when: Lime juice is incorporated, dip tastes balanced, and cheese and cilantro are folded throughout
Tip: Taste as you season—lime juice and salt levels are personal preferences, and you can always add more cotija for extra richness.
Serve and garnish
- Transfer the dip to a serving bowl.
- Top with the reserved charred corn kernels and remaining crumbled cotija cheese.
- Drizzle lightly with a bit more lime juice if desired.
- Serve immediately with warm tortilla chips or fresh vegetable crudités such as jicama sticks, bell pepper strips, or radish slices.
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Ready when: Dip is presented in a bowl with attractive garnish on top
Tip: Serve the dip within an hour of assembly for the best texture and so the cilantro stays fresh and vibrant.
Good to know
Tips
- For deeper smoky flavor, char the poblano peppers over a gas flame or under a broiler rather than roasting in an oven, which will char the skin more dramatically.
- If fresh corn is not in season, frozen corn works well—thaw and pat it dry thoroughly to remove excess moisture before charring so it browns instead of steaming.
- This dip is best served at cool room temperature or chilled, which keeps the crema creamy and the corn texture pleasant. If serving at a party, nest the dip bowl in a larger bowl filled with ice to keep it cold.
- For a spicier dip, add a pinch of smoked paprika or a dash of hot sauce, or fold in a jalapeño pepper roasted and chopped the same way as the poblano.
Make ahead
The dip (without cilantro garnish) can be made up to 4 hours ahead and refrigerated, covered. Add fresh cilantro and reserved corn/cheese garnish just before serving. The roasted poblanos and charred corn can be prepared up to 1 day in advance and stored separately in airtight containers in the refrigerator.
Storage & reheating
Room temperature: best served fresh within 1 hour. Refrigerator: store covered for up to 3 days; stir gently before serving and add a splash more lime juice if it seems dry. Freezer: not recommended, as crema separates when thawed. Reheat gently in a bowl over barely simmering water if serving chilled dip is not appealing.
Substitutions
- fresh corn kernels → frozen corn kernels. Thaw and pat dry before charring to reduce excess moisture and promote browning. You'll need about 2 cups (320 g).
- Mexican crema or sour cream → sour cream. Use full-fat sour cream for the richest flavor; you may add 1 tablespoon (15 ml) of whole milk or Mexican crema if you prefer a slightly thinner consistency.
- cotija cheese → crumbled feta or queso fresco. Both have a similar briny, salty crumbly texture; adjust salt in the dip to avoid over-salting.
- fresh cilantro leaves → fresh mint or parsley. Both add brightness; mint gives a cooler note and parsley is more neutral. Use the same amount.
