RECIPE: All-Pro Roasted Corn & Poblano Dip
For a backyard picnic, get together with friends and family, or a tailgate… this recipe is a winner. It’s also a wonderful mix to throw on top of grilled chicken, or even in a burrito with eggs!
INGREDIENTS:
– 4-5 ears of corn
– 4-5 large poblano peppers
– 6-8 oz. Creme Fraiche
– 6-8 oz. sour cream
– 1/2 fresh squeezed lime juice
– 2 T mince garlic
– 1 bunch of scallions, diced
– 1 T favorite hot sauce (Sriracha is great)
– pink salt/fresh pepper
– corn chips (Frito’s Scoops work best)
INSTRUCTIONS:
1. Blacken corn (parts will still be yellow, just get a nice char on parts of it) on grill. At the same time, make the poblanos black on the outside on the grill.
2. Once corn looks good (not completely black!) take it off to cool. Once the poblanos are almost black the whole way around, take off grill and put into a zip lock bag – this will ‘steam’ the blackened ‘paper’ skin so you can take it off with your hands.
3. After about 10-15 minutes, take peppers out and start to carefully peel the ‘paper’ off the outside. It should come off fairly easily – and you don’t need to be perfect, just get the majority.
4. Once the paper is off, split the pepper, and spread it out flat. Using the backside of a straight knife, gently scrape the seeds and stem out. Then dice pepper flesh into smaller pieces.
5. Cut blackened corn kernels off of cobs.
6. Put peppers, corn, Creme Fraiche, sour cream, lime juice, garlic, salt/pepper, and hot sauce in bowl and mix.
7. Put mixture into cast iron 8-9” skillet (or roughly 8” pan) and cook until hot and bubbly. It’s easier to do this on the grill, FYI.
8. When hot and bubbly, put scallions on with more hot sauce sprinkled around the top. Serve with corn chips.
