Roasted Poblano & Corn Dip
WHAT YOU NEED
- 2 ears corn on the cob, husks removed
- 2 poblano chiles
- 2 tablespoons olive oil
- 1 small yellow onion, thinly sliced
- 1 cup Cacique® Crema Mexicana Agria
- Juice of 1 lime
- Salt and freshly ground black pepper
- Mexican hot sauce (optional)
- Corn chips
HOW TO MAKE IT
- Preheat the oven to 350°F and lightly grease a 1-quart casserole dish.
- Prepare a medium-hot fire in a grill and lay the corn and the poblanos on the rack directly over the open flame, turning frequently, until the corn is well browned and the poblanos are blackened, approximately 5 minutes. (If you don’t want to grill, you can lay the corn and the poblanos directly over an open flame on a gas cooktop. Alternately, put them under the broiler. Be sure to watch and turn them often, whichever method you choose.) Allow the corn and poblanos to cool slightly.
- Cut the corn off the cob and put the kernels in a medium mixing bowl. Remove the stem, seeds and all the blackened skin off the poblanos. Cut them into thin strips and add to the corn.
- In a skillet over medium heat, heat the oil and cook the onions until softened and translucent, 6 to 7 minutes. Stir into the corn and poblano strips along with the Crema Mexicana Agria and the lime juice. Season to taste with salt and pepper.
- Turn the mixture into the prepared dish and bake for 15 minutes, just until bubbling. Drizzle with hot sauce, if desired, and serve hot with corn chips.
