Ingredients:
- 2 poblano peppers
- 2 ears of corn
- 1 small yellow onion quartered
- 1 tsp. adobo sauce from a can of chipotles in adobo
- 10 oz. extra sharp cheddar cheese
- 8 oz. cream cheese, room temperature
- ½ cup sour cream
- 1 tsp. garlic powder
- 1 tsp. lime juice
- To taste salt and pepper
- 2 Tbsp. olive oil
- Optional cilantro
Directions:
- Preheat oven to 450 F.
- Remove the top of the poblano peppers and slice them in half lengthwise and remove seeds. Place peppers on a baking sheet along with the two cobs of corn and the quartered onion. Drizzle olive oil over top and bake for 20 to 25 minutes.
- Once vegetables are done roasting in the oven, dice the poblano peppers and onions, and remove the corn from the cob. Add chopped vegetables, cream cheese, sour cream, ¾ cup of the cheddar, adobo sauce, garlic powder, lime juice, salt and pepper to a large mixing bowl. Mix well to combine.
- Transfer dip mixture to baking dish and spread into an even layer. Sprinkle remaining cheese over top.
- Place baking dish on the middle rack of oven and bake for 12 to 15 minutes, until the cheese is melted. You can also broil for an additional 5 minutes until you get nice golden brown cheese.
