Grilled Corn and Chile Dip

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Grilled Corn and Chile Dip

Grilled Corn and Chile Dip

Grilled Corn and Chile Dip


6 ears of corn, husked

4 poblano chiles

3 scallions, thinly sliced

1 garlic clove, finely grated

8 ounces crème fraîche

8 ounces sour cream

1 tablespoon fresh lime juice

3 tablespoons hot sauce (such as Cholula), plus more for serving

Kosher salt and freshly ground black pepper

Pork rinds or corn chips (for serving)


Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10–12 minutes. Cut kernels from cobs and place in a large bowl.

Grill chiles, turning occasionally, until skins are blackened, 12–15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.

Preheat oven to 450°. Remove skin, stems, and seeds from chiles; chop flesh into ¼" pieces. Add to bowl with corn. Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 Tbsp. hot sauce; season with salt and pepper.

Transfer dip to a 10" cast-iron skillet or 2-qt. baking dish and bake until bubbling around the edges, 10–12 minutes.

Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping.

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