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.