Creamy, cheesy hot corn dip with cream cheese is an easy appetizer that will be sure to impress your guests! We punched our dip up by smoking a poblano pepper to add in!

This corn dip can be made in the oven, or out on the grill. We recently made it on our gas grill using Western Wood BBQ mesquite smoking chips to give smoke the poblano pepper and give the corn dip an extra smoky flavor!

Published December 16 2022

Modified February 2, 2025

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We don’t want you to be intimidated by having to smoke a pepper. You can also roast it over the gas flame on your stove, or roast it in your oven. And if that is still too much, feel free to just sub out a can of diced green chilies. We want your party to be relaxing, and your appetisers to be easy. You got this!

Three Reasons You’ll Love This Corn Dip with Cream Cheese:

1. Smoky Flavor: The inclusion of smoked poblano pepper imparts a rich, smoky depth that elevates the overall taste.
2. Creamy Texture: A blend of cream cheese, mayonnaise, and Greek yogurt creates a luscious, creamy consistency that’s perfect for dipping.
3. Cheesy Goodness: The combination of mozzarella and sharp cheddar cheeses adds a satisfying, gooey richness.

Key Ingredients:

• Poblano Pepper: Provides a smoky and mildly spicy flavor. Smoking the pepper enhances its depth and complexity.
• Roasted Corn: Offers a sweet and slightly charred taste, complementing the smokiness of the poblano.
• Cream Cheese: Acts as the creamy base, giving the dip its smooth texture.
• Mayonnaise and Greek Yogurt: Add tanginess and creaminess, balancing the flavors.
• Mozzarella and Sharp Cheddar Cheeses: Contribute melty, cheesy richness and a sharp flavor contrast.
• Salsa: Introduces a zesty element, enhancing the dip’s overall flavor profile.

How to Make:

1. Smoke the Poblano Pepper:

   • Place the poblano pepper on a grill over medium heat.
   • Smoke until blackened on one side, then turn to blacken the other side.
   • Remove from the grill and place in a heatproof bowl; cover with plastic wrap and let it sit for 5-15 minutes.
   • Rinse under cool water, rubbing off the blackened skin. Remove the stem, seeds, and ribs, then dice the pepper.

2. Prepare the Dip:

   • Heat a cast-iron skillet on the grill or stovetop and add olive oil.
   • Add roasted corn and allow it to heat through.
   • Stir in salsa, mayonnaise, Greek yogurt, garlic powder, onion powder, chili lime seasoning, ground pepper, and salt.
   • Add cream cheese, mozzarella, sharp cheddar, and the diced smoked poblano pepper. Stir until well combined and the cheeses are melted.

3. Serve:

   • Remove the skillet from heat.
   • Garnish with chopped green onions.
   • Serve warm with tortilla chips and veggies.

Storage and Reheating Leftovers:

• Storage: Allow the dip to cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 3 days.
• Reheating: Reheat the dip in a microwave-safe dish in the microwave, stirring every 30 seconds until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated thoroughly.

Tips:

• Alternative to Smoking Poblano: If smoking the poblano pepper isn’t feasible, you can roast it over a gas stove flame or in the oven. In a pinch, substituting with canned diced green chilies is acceptable.
• Cheese Variations: Feel free to experiment with different cheeses like Monterey Jack or Pepper Jack for added flavor.
• Serving Suggestions: This dip pairs well with tortilla chips, sliced baguette, or fresh vegetable sticks.

Corn Dip With Cream Cheese

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Author: Bruce and Dina Miller

Ingredients

• 1 large poblano pepper
• 1 teaspoon olive oil
• 1 10 ounce bag Roasted Corn or roast on your own
• 1/2 cup salsa
• 1/2 cup mayonnaise
• 1/2 cup greek yogurt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili lime seasoning
• 1 teaspoon ground pepper
• 1 teaspoon salt
• 8 ounces cream cheese
• 2 1/2 cups freshly shredded Mozzarella cheese
• 1 1/2 cup freshly shredded sharp cheddar cheese
• Green onion chopped for garnish

Instructions

• You can make this on the stove top, or any grill. We use a gas grill, and Western BBQ mesquite chips. You can also use their chunks for your charcoal grill. This is perfect for a pellet grill as well!
• Prepare grill. Place poblano on grill and smoke until blackened on one side. Turn over and blacken the other side. Remove from grill and place in a heat proof bowl, and cover with plastic wrap for 5-15 minutes.  Rinse pepper under cool water, and rub the blackened skin off. Remove stem and seeds and ribs, and slice and dice.
• Place cast iron skillet on grill or stove to heat up.  Add olive oil to cast iron pan, and add corn. Allow to heat up. At this point, add in the salsa, seasonings, mayo, yogurt, cream cheese, and cheeses. Stir to combine, and add in the smoky poblano.
• Remove pan from grilled and add green onions. Serve with tortilla chips and veggies.

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