If you're on the hunt for a mouthwatering dip that will impress your guests and satisfy your cravings, look no further! This Vegan Roasted Poblano Corn Dip is a vibrant and flavorful dish that perfectly blends the smoky heat of roasted poblano peppers with the sweetness of corn and the creaminess of vegan cream cheese. Whether you're hosting a party or simply enjoying a cozy night in, this dip will elevate your snacking game to new heights. Get ready to dip, scoop, and savor every bite—your taste buds will thank you!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 poblano peppers
- 1 cup corn kernels
- 1/2 cup vegan cream cheese
- 1/4 cup chopped cilantro
- 1 lime, juiced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Wash the poblano peppers and place them whole on the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, turning occasionally, until the skin is charred and blistered on all sides.
- Remove the peppers from the oven and immediately transfer them to a sealed paper bag or covered bowl. Let them steam for 10 minutes to help loosen the skin.
- While the peppers are steaming, heat a skillet over medium-high heat. Add the corn kernels and dry roast them for 3-4 minutes until they develop light golden brown spots.
- Once the poblano peppers are cool enough to handle, carefully peel off the charred skin. Remove the stem and seeds, then dice the roasted peppers into small pieces.
- In a mixing bowl, combine the vegan cream cheese, roasted corn kernels, diced poblano peppers, chopped cilantro, and fresh lime juice.
- Season the mixture with salt and pepper, stirring until all ingredients are well combined and evenly distributed.
- Transfer the dip to a serving bowl. For best flavor, chill in the refrigerator for 30 minutes before serving to allow the flavors to meld together.
- Serve with tortilla chips, fresh vegetable sticks, or as a spread for tacos and sandwiches.
Tips
- Roasting Perfection: To achieve the best flavor, make sure to char the poblano peppers thoroughly. The more blistered the skin, the smokier the taste!
- Corn Variations: Fresh corn kernels are ideal for this recipe, but you can also use canned or frozen corn. Just be sure to drain and thaw them properly before roasting.
- Chill for Flavor: Allowing the dip to chill in the refrigerator for at least 30 minutes before serving helps the flavors meld beautifully, making each bite even more delicious.
- Serving Suggestions: This dip pairs wonderfully with tortilla chips, but don’t hesitate to serve it with fresh vegetable sticks, or as a spread for tacos and sandwiches for a delightful twist.
- Customize It: Feel free to add other ingredients like diced tomatoes, jalapeños for extra heat, or avocado for a creamier texture. The possibilities are endless!
Nutrition Facts
Calories: 85kcal
Carbohydrates: 10g
Protein: 2g
Fat: 5g
Saturated Fat: 2g
Cholesterol: 0mg
