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Vegan Roasted Poblano Corn Dip

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Vegan Roasted Poblano Corn Dip

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

  1. 2 poblano peppers
  2. 1 cup corn kernels
  3. 1/2 cup vegan cream cheese
  4. 1/4 cup chopped cilantro
  5. 1 lime, juiced
  6. Salt and pepper, to taste

Instructions

  1. Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In a mixing bowl, combine the vegan cream cheese, roasted corn kernels, diced poblano peppers, chopped cilantro, and fresh lime juice.
  7. Season the mixture with salt and pepper, stirring until all ingredients are well combined and evenly distributed.
  8. 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.
  9. Serve with tortilla chips, fresh vegetable sticks, or as a spread for tacos and sandwiches.

Tips

  1. Roasting Perfection: To achieve the best flavor, make sure to char the poblano peppers thoroughly. The more blistered the skin, the smokier the taste!
  2. 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.
  3. 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.
  4. 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.
  5. 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

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