Poblano Corn Queso Dip
This is a Ree Drummond recipe (Pioneer woman) with small modifications. Feel free to make it your own!
4-6 cups corn - 6-8 ears cooked with corn removed
2 Tbsp butter - if using unsalted, salt veggies a bit
1 small red onion - finely diced
2-4 garlic cloves - finely diced
1-2 bell peppers, green and/or red - finely diced
1-2 jalapeno - finely diced, leave seeds to make more spicy
1 package (8oz) cream cheese - low fat ok
1/2 cup real mayonnaise - low fat ok
1/2 cup sour cream - low fat ok
1 lb monterey jack cheese - grated or shredded
2 poblano peppers - charred with skins removed (see below) and then diced
(opt) 2 green onions
(opt) chili powder
Broil the Poblanos to remove skin:
Clean and cut in half, removing seeds and stems
Place haved poblanos face down on aluminum foil covered broiling pan or cookie sheet. Make them as flat as possible
Broil in oven for 2+ minutes checking often until blackened. If not black the skin will not come off.
Immediately remove from over and place peppers in a glass bowl covered with plaster wrap
Let cool ~10 minutes.
Peel blackened skin off with the side of a fork
Cut peeled poblanos as needed
Make the Corn Dip
In a large skillet, melt the butter and add veggies (onions, garlic, bell peppers, jalapenos). Stir and cook until soft and golden, about 5 minutes. Set aside
Combine cream cheese, mayonnaise, sour cream, and 2/3 of the monterey jack cheese in a large bowl
Add veggies from step 1, corn, poblanos, and optional green onions
Spread mixture in a 9x13 baking dish
Top with the rest of the monterey jack cheese and sprinkle with chili powder if desired.
Place in over and back until dip is bubbling and golden, about 20-22 minutes
Enjoy with tortilla chips