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Roasted Corn & Poblano Crab Dip

Libby with Lemony Thyme
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 10


  • 8 ounces lump crabmeat
  • 1 poblano pepper
  • 2 ears fresh corn on the cob
  • 1 cup shredded pepperjack cheese
  • 1/3 cup cream cheese
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 scallion thinly sliced
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • crackers or crusty bread to serve


  • 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.
  • Rinse charred skin off pepper, discard stem and seeds, fine dice. Cut corn kernels off cob.
  • Preheat oven to 350 degrees.
  • 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.
  • Serve with crackers or crusty bread.