Poblano Bacon Corn Dip Recipe
Roasted corn, poblano peppers, & bacon mixed with cheese dip. Garnished with cilantro
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Ingredients
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Vegetables
Meat
Dairy
Condiments
Spices
Method
Preparation
- 1
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning them halfway through, until the skins are charred and blistered. Remove from the oven and let them cool.
- 2
- 3
Prepare the Corn
If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it in a bowl of warm water and drain.
- 4
Peel and Chop the Peppers
Once the roasted poblano peppers are cool, peel off the skins, remove the seeds, and chop them into small pieces.
- 5
Chop the Cilantro
Rinse the cilantro under cold water, dry it, and chop it finely.
Mixing
- 6
Combine Ingredients
In a large mixing bowl, combine the roasted corn, chopped poblano peppers, chopped bacon, cream cheese, cheddar cheese, Monterey Jack cheese, sour cream, mayonnaise, lime juice, salt, black pepper, garlic powder, and cumin. Mix until well combined.
Baking
- 7
Bake the Dip
Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven at 350°F (175°C) for about 25-30 minutes, or until the dip is bubbly and golden on top.
Serving
- 8
Garnish and Serve
Remove the dip from the oven and let it cool slightly. Garnish with chopped cilantro before serving. Enjoy with tortilla chips, crackers, or fresh veggies.