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Hot Corn and Poblano Dip
Rachel Kim

Hot Corn and Poblano Dip

Sweet corn and roasted poblano keep this cheese dip from becoming another bowl of beige. Char frozen corn in a skillet first so it tastes roasted rather than boiled, then let the slow cooker handle the holding. Lime goes in at the end, where its brightness will not disappear during two hours of heat.
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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.