Are you looking for an easy Easter appetizer? Well, who doesn’t love a good dip? Admittedly, it’s one of my guilty pleasures! And this recipe is the first to come to mind! I love all things dip, hummus, queso, cream cheese, my vegan peppercorn ranch, but I especially love this Smoky Poblano Corn Dip! It’s delicious, gorgeous, and will be a hit even among your non-vegan friends and family.
I like to set it out and watch people gobble it up. They will often ask who made the corn dip and when they find out it was me, they are always amazed that it is 100% vegan!
I typically use poblano peppers for mine, but you can use anaheim or hatch peppers. And for reasons of sustainability, I also use Follow Your Heart because it contains no palm oil. I use R.W. Garcia chips because they are yummy, the family has a great story, their products are organic/non-GMO, and they are a sustainable climate pledge-friendly company.
As always, tag me and let me know how you like it!
A super yummy appetizer that will leave you wanting more! You can easily use frozen organic corn in place of corn cobs. I don’t recommend canned corn because it’s usually very high in sodium, it has a metallic taste, and it’s not fresh! Trust me on this one!
- 4 poblano, Anaheim, or hatch peppers
- 4 ears of corn, husks removed cut in half (about 2 cups)
- 5 scallions, green part only, thinly sliced on the bias (reserve 2 tablespoons)
- 3 cloves of garlic, minced
- 1 tablespoon lime juice
- 1 teaspoon chili lime seasoning
- 1 teaspoon smoked paprika
- 3 tablespoons hot sauce (I use Frank’s Redhot)
- 8 ounces of vegan sour cream* (I use Follow Your Heart)
- 8 ounces of vegan cream cheese (I like Kite Hill’s Garden Veggie)
- ¼ teaspoon salt & pepper
- ¼ cup minced organic cilantro, garnish
- Organic corn chips for serving
- Preheat oven to broil.
- On a prepared baking sheet, add the poblano peppers and roast for about 5 minutes, occasionally rotating until all sides are charred. Immediately place them in a medium bowl and cover them tightly with plastic wrap.
- Warm a medium-size non-stick skillet over medium-high heat. When ready, add corn. Toast the corn cobs for about 10 minutes (2 1/2 minutes per side), allowing half of the kernels to get charred. Allow them to cool enough to handle, then cut the kernels off the cob with a sharp knife, place them in a large mixing bowl. (In a separate small bowl, reserve 1 tablespoon of corn for garnish)
- Preheat oven to 450°F degrees.
- When the poblanos have cooled, remove the stems, skin, seeds, and veins. Then chop them into ¼ inch pieces—Reserve 2 tablespoons of peppers for garnish and mince. Add to the small bowl of corn garnish. Then add the remaining peppers to the large mixing bowl of corn.
- To the corn pepper mixture, add scallions, garlic, lime juice, chili lime seasoning, paprika, hot sauce, sour cream, softened cream cheese, and salt and pepper, mix well.
- Transfer the mixture to a 10-inch cast-iron skillet or a 2-quart baking dish, and bake at 450 degrees for 12 minutes. Remove when it is hot and bubbling around the edges of the pan.
- Top with additional scallions, cilantro, corn poblano garnish, and a dash or two of smoked paprika. Serve with corn chips.
*I use “Follow Your Heart” because it contains no palm oil.