Sexy, Hot n' Cheesy Corn Dip RECIPE | 3-Cheese Poblano Corn Dip Appetizer

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well.

monterey jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is a budget-friendly alternative with good melting properties.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt provides similar tanginess at a lower cost.

Saute 1/2 cup finely diced red onion and 1 whole diced poblano pepper in 1 tablespoon of avocado oil over medium-high heat until softened, about 2-3 minutes.

Add 2 teaspoons of chili powder and 1 teaspoon of tamari to the sautéed vegetables and mix well.

Check the texture of the peppers; they should be crunchy but softer than when they started. Turn off the heat after about 2 minutes.

In a mixing bowl, add 3 ears of corn that have been removed from the cob. Use your hands to separate any stuck kernels.

Add the sautéed onion and poblano mixture to the corn and stir until combined.

In the same bowl, add 2/3 cup of mayonnaise, 1 1/2 cups of shredded mozzarella cheese, 1 cup of extra sharp white cheddar cheese, and 1/2 cup of crumbled feta cheese. Stir until well mixed and the cheese begins to melt slightly from the heat of the vegetables.

Add 2 teaspoons of white vinegar and stir again to combine.

Transfer the mixture to a greased 8x8 or 9x9 baking dish.

Bake in a preheated oven at 400 degrees Fahrenheit for 15 minutes.

Remove from the oven and let cool for 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens