Corn and Poblano Pepper Dip
This Rajas con Crema recipe as known in Mexico serves as a great appetizer. It is a great starter for big events or simply to enjoy as a snack. But if I am being honest I had this for lunch and dinner the day I made it. Since the poblano peppered is deseeded you do not have to worry about the recipe being spicy.
Can I use white or yellow corn?
Traditionally this recipe calls for white corn. But heck who are we kidding white corn is so hard to find. It took me nearly three months to find it at my local Michoacana Market. I also found a canned version that may interest you. So if all you have is yellow corn use what you have. The sweet notes of yellow corn make this recipe even better at times.
How do I eat this dip?
I paired mine with toast and it was so delicious. But in the states of central and southern Mexico this dip is enjoyed in tacos as well. Which I also tried and they were just as delicious. The mini tortillas used in this photo are the street taco ones and can be found usually in the bread aisle.
What do I use as the creamy component in this recipe?
I am glad you asked. In this recipe I used the 4-Ingredient Mexican Liquid Cooking Cream in this site. This cream can be made in advance or the day of depending on your time. Let’s begin shall we?
Corn and Poblano Pepper Dip
Equipment
- Stove
- Frying Pan
- Oven (optional)
Ingredients
- 1 1/2 Cups 4-Ingredient Mexican Liquid Cooking Cream
- 2 Cups Cooked White or Yellow Corn
- 2 Whole Poblanos Poblano Peppers Oven Roasted or Stove Charred in strips
- 1 Teaspoon Salt
- 1 Teaspoon Red Pepper Flakes optional
- 1 Teaspoon Onion Powder optional
- 1 Teaspoon Garlic Powder optional
- 1 Tablespoon Neutral Cooking Oil optional
Instructions
- Char the poblano peppers over an open flame on your stove, rotating them every minute or so. If you are using a stove this process should take 5 to 8 minutes. If you are using an oven to char your peppers you will need to char them at 350F for 35 minutes flipping them half way. I opted for the oven in this recipe because I had time to spare. So if you are in a rush use your stove top.
- Once charred your peppers should look similar to this. Now this step is optional but you will need to remove the blistered skin of the pepper. I let the peppers cool and then removed the skin. Alternatively, you can place them in a plastic bag on your counter to sweat and it will be much easier to remove the skins. But I am trying to minimize plastic in my home so this is the reason I let them cool.
- They should look like this.
- Cut your peppers into strips.
- At this point make sure you remove the kernels from the cobs if you are using fresh corn once cooked. Pro-tip: some stores already carry frozen white corn so you do what is best and easiest for your family.
- Pan fry your corn and peppers with or without oil for 5 to 8 minutes on a medium flame on your stove. Making sure nothing sticks. If you are not using oil add 1 tablespoon of water if you feel the ingredients are sticking.
- Add your cream, salt, onion powder, garlic powder and simmer for 5 to 8 more minutes. Simmer only until bubbly and serve as desired. If you like a spicy kick you can garnish your dip with red pepper flakes. Check out my Instagram page so you can see how I make red pepper flakes at home. I will link the video below as well.
Really enjoyed this recipe. It’s delicious. I added some Tajin to mine!
Oh man Im gonna have to try tajin that sounds delicious. Glad you enjoyed it.
Yes! This corn and poblano pepper dip recipe is pure heaven! I love it in corn tacos and agree this is perfect for lunch or dinner as well as an appetizer. I really need to make more recipes with roasted peppers.
Thank you so much. Hope you give it a go.
I love dips and this one is a keeper!!!
Thank you Sue hope you give it a try.
Omg I can just imagine how good this tastes. The smokiness of the charred peppers and sweetness of the corn must taste wonderful!
Yes its so wonderful. Thank you so much.
This sounds so good! We might have to try this for our Super Bowl viewing party (which is really just my family in front of the TV surrounded by too much food!). 😉
That sounds like fun might have to invite myself. Thank you so much for stopping by.
I am drooling and cannot wait to prepare your recipe. Love the simplicity of it and I do happen to have some poblano on hand.
Yaay this is awesome hope you enjoy it.
This poblano dip looks sooo delicious, perfect for a vegan snack
Thank you so much Laura. I ate it the recipe in a weekend and didn’t cook anything else so I could reduce food waste. LOL Thank you for stopping by.
I miss white corn it’s something I cant have here and first encounter with this recipe, looks absolutely delicious.
White corn is so good. Try an international store in particular Mexican they usually have little add ball things we don’t expect. Thank you for stopping by.
Oh yum! Poblanos are one of my favorite peppers and I must try this Mexican cooking cream.
So glad you enjoyed this recipe. The Mexican Cooking Cream is so versatile. I have even made a sweet Strawberry and Cream dessert with it.
This dip looks absolutely amazing! I’ve never charred peppers before, but I bet they taste absolutely delicious!
The charring process gives them that special touch. I love it. Hope you give them a try in your favorite dishes.
I love all Dips and this looks super delicious! Will definitely be whipping this up soon!
Thank you Luisa hope you love it as much as I do.
This dog looks delicious! I haven’t used poblano peppers before and I
Inspired to try cooking with them!
Hi Greg hope you give them a go.