Saturday, December 28, 2013

Hot Corn Dip with Poblano Peppers


I saw a few versions of this recipe on the internet and had been wanting to try it out for quite a while. On my treat-the-office day I thought I would give it a try. But I tweaked it a bit, I used the Pioneer woman's recipe for a guide line to start with but I tweaked it bit to what I was dreaming about. I LOVE roasted poblano peppers, they are spicy but not as spicy as jalapenos and I LOVE smokey paprika and smokey cheese. I thought all of those flavors would be so awesome in a corn dip. So this is what I came up with. Also rather than cooking in the oven in a dish that would cool off later, I made mine in the crock pot and kept it warm all day. This dip was the first thing to go at my office party. This would be a yummy dip for a New Year's Eve party or even a super bowl party. Enjoy!!

Hot Corn Dip with Poblano Peppers
Recipe adapted from  Ree DrummondIngredients:
3 poblano peppers, roasted and diced (see directions below for roasting)
1 red bell pepper, seeded and diced (you can either roast this with the Poblano's or buy already roasted in a jar)
1/2 stick (4 tablespoons) butter
1 medium onion, finely diced

1 heaping teaspoon minced  garlic
1-- 2-lb.  bag frozen corn, thawed
1/2 teaspoon smokey paprika
Salt and pepper

8 ounces cream cheese, softened.
1/2 cup mayonnaise, I did a heaping half cup
1/2 cup sour cream, I did a heaping half cup of this too!

1  cup grated Monterrey jack cheese
1/2 cup smokey cheddar

Tortilla chips or pita crisps, for serving

Directions
To roast the Poblano peppers and the red bell pepper, heat the broiler in your oven for a few minutes with the rack about 5 or 6 inches away from the broiler. Place peppers in the oven and let broil about 3 to 5 minutes or until they start to bubble and blacken, turn, and let broil until that side starts to bubble and blacken. When all sides are roasted, remove peppers from the oven and place in a glass bowl and cover tightly with saran wrap--this helps the peppers steam so you can remove the skins easily. In about 10 to 15 minutes when the peppers are cool enough to handle, remove the skins, the seeds and stem. Then cut into strips and dice. Set aside.

Melt one tablespoon of the butter in a large skillet over medium-high heat. Add the onions and cook for a few minutes, until they start to turn translucent, add the garlic and saute for another minute. Remove from the skillet into a bowl and set aside.

Melt the rest of the butter in the skillet and add the thawed corn, the paprika, and a dash or two of salt and pepper; saute and stir until the corn gets browned a little.

In a crock pot bowl, combine  the cream cheese, mayonnaise, sour cream and stir until combined. Add the Monterey jack cheese, the smokey cheddar, the corn mixture, and the roasted peppers and stir to combine thoroughly. Taste at this point and add more salt and pepper or a little ground chipotle pepper if you desire more heat. Heat in the crock pot over medium or high heat (depending on your crock -pot) until the dip is hot and bubbly. Turn down to warm and serve with tortilla chips or pita crisps for dipping.
Enjoy!

**You can adjust the heat of this dip by adding ground chipotle pepper, or using a few jalapeno peppers as desired.

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