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.

Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.