Bet you and your fam. or guests will LOVE this dip. Perfect for game day!!!! And, it can be assembled ahead of time, and then baked right before you are ready to serve.
(serves 4)
6 ears of white* or mixed colors* corn on the cob, husked
4 poblano chiles
3 scallions, thinly sliced
1 garlic clove, finely grated
8 oz. cream fraiche
8 oz. sour cream
1 T. fresh lime juice
2*-3 T. hot sauce (such as Cholula), plus more for serving
Kosher salt, freshly ground pepper
Scoopable* corn chips or tortilla chips for serving
Prepare a grill (or grill pan*) for med.-high heat. Grill corn, turning occasionally, until well charred, 10-12 mins. Cut kernels from cobs (set the cob vertically in the bottom of a deep bowl so kernels won't fly all over the kitchen*). Discard empty cobs and leave corn in bowl. Grill chiles, turning occasionally until skins are blackened, 12-15 mins. Transfer to a small bowl, cover with plastic wrap and let steam 15 mins. Preheat oven to 450. Remove skin, stems, and seeds from chiles (wear gloves*); chop flesh into 1/4" pieces. Add to bowl with corn. Stir in scallions, garlic, cream fraiche, lime juice, and 3 T. hot sauce; season with S&P. Transfer dip to a 10" cast-iron skillet or 2 qt. baking dish and bake until bubbling around the edges, 10-12 mins. Drizzle additional hot sauce over warm dip and serve with chips for dipping.
"If I must boast, I will boast of the things that show my weakness."
Love,
MM
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