Description
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!
Ingredients
- 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
Instructions
- 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.
- Enjoy!
Notes
*I use “Follow Your Heart” because it contains no palm oil.