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Andrew Fowler

Hot Corn and Poblano Dip

Print Recipe
Prep Time 22 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 7 minutes
Servings: 12
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil
  • 4 cups frozen corn thawed and patted dry
  • 1 roasted poblano pepper peeled and chopped
  • 1 package 8 oz cream cheese, cubed
  • 1 cup sour cream
  • 2 cups shredded pepper Jack divided
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 tbsp lime juice

Method
 

  1. Heat the oil in a skillet over high heat and cook the corn without stirring for 3 minutes, then stir and cook until browned in spots.
  2. Transfer the corn to a 3-quart slow cooker and add the poblano, cream cheese, sour cream, 1 1/2 cups pepper Jack, cumin and salt.
  3. Cover and cook on low for 1 1/2 hours, stirring once, until smooth and hot.
  4. Stir in the lime juice and top with the remaining pepper Jack.
  5. Cover for 10 minutes, then switch to warm and serve.