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

  1. Place haved poblanos face down on aluminum foil covered broiling pan or cookie sheet. Make them as flat as possible

  2. Broil in oven for 2+ minutes checking often until blackened. If not black the skin will not come off.

  3. Immediately remove from over and place peppers in a glass bowl covered with plaster wrap

  4. Let cool ~10 minutes.

  5. Peel blackened skin off with the side of a fork

  6. Cut peeled poblanos as needed

Make the Corn Dip

  1. 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

  2. Combine cream cheese, mayonnaise, sour cream, and 2/3 of the monterey jack cheese in a large bowl

  3. Add veggies from step 1, corn, poblanos, and optional green onions

  4. Spread mixture in a 9x13 baking dish

  5. Top with the rest of the monterey jack cheese and sprinkle with chili powder if desired.

  6. Place in over and back until dip is bubbling and golden, about 20-22 minutes

  7. Enjoy with tortilla chips