Cheesy Corn and Poblano Dip
Author: 
 
Ingredients
  • 2 ears of corn
  • 1 poblano chili
  • 1 cup white cheddar cheese
  • 4 ounces cream cheese
  • ½ cup evaporated milk (plus more if needed)
  • 1 garlic clove, grated,
  • ¼ teaspoon garlic powder
  • 1 teaspoon cornstarch
  • ½ teaspoon salt, plus more to taste if necessary
  • Pinch of cayenne pepper
Instructions
  1. Roast the chili on the grill or over a gas burner until completely blacked on all sides. Place in a bowl and cover with plastic. Let sit for 10 minutes. Peel the skin off the chili and remove seeds and stem. Roughly chop.
  2. Cook corn over the girl or gas burner until charred. Let cool and then cut the corn from the cob.
  3. In a medium saucepan combine all ingredients, turn the flame on to a medium heat, stirring until cheese melts and mixture is thick, about seven minutes. If mixture becomes too thick add a little bit more evaporated milk. Season to taste with salt and pepper.
  4. Remove from heat and pour into serving dish.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/cheesy-corn-and-poblano-dip/