Roasted Corn & Poblano Crab Dip
Prep time
Cook time
Total time
Serves: 10
  • 8 ounces lump crabmeat
  • 1 poblano pepper
  • 2 ears fresh corn on the cob
  • 1 cup shredded pepperjack cheese
  • ⅓ cup cream cheese
  • ⅓ cup mayonnaise
  • ⅓ cup sour cream
  • 1 scallion, thinly sliced
  • ½ tsp. salt
  • ½ tsp. black pepper
  • crackers or crusty bread to serve
  1. Flame roast poblano pepper and corn over gas burner or under broiler. Poblano should be completely charred then placed in a covered bowl for 10 minutes to steam.
  2. Rinse charred skin off pepper, discard stem and seeds, fine dice. Cut corn kernels off cob.
  3. Preheat oven to 350 degrees.
  4. Combine pepper and corn with remaining ingredients; mix well. Coat a 2 quart baking dish with cooking spray. Pour dip mixture into prepared dish. Baked for 30-35 minutes or until bubbly.
  5. Serve with crackers or crusty bread.
Recipe by Lemony Thyme at