Chilled Corn and Poblano Dip

Memorial Day weekend I realized I needed to bring a side dish that day and ran to the kitchen! Luckily, I had a fresh poblano pepper and ran with the recipe from there.  Poblano peppers tend to have a more mild flavor, but can have heat. A lot of people only use these for stuffing, but for those who don’t like things too spicy, it’s a perfect alternative to using a jalapeno.

This recipe is easy enough to stir, place it back in the fridge, and have it ready for that same afternoon!

1 stick margarine

1 package cream cheese (reduced fat)

1 poblano pepper, seeded and chopped (use a jalapeno if you like it spicy!)

1 package frozen corn, defrosted (but still chilled)

2 tablespoons cumin

(Optional: Frito Scoops)

Allow margarine and cream cheese to come to room temperature. Combine together. (If you need to microwave, feel free, but don’t melt them completely if possible.)

Combine all of the rest of the ingredients into the cream cheese mixture: chopped poblano, defrosted corn (drained from a can would work too), cumin.  Stir until well mixed.

Chill in refrigerator.

Serve with Fritos Scoops or a thick vegetable (ex: celery.)