Poblano Pepper and Corn Dip

Ingredients: 

2 poblano peppers, roasted, skinned and diced
1/2 onion, diced and sautéed
1 tablespoon olive oil
2 ears corn, or 2 cups frozen corn
1 block cream cheese
1-1/2 cup Monterey Jack cheese
kosher salt & pepper
1 cup half and half

Directions: 

1. Roast the poblano peppers in the oven using the broiler setting. Place on a sheet pan and carefully use long tongs to turn often as the skin begins to blister and bubble on all sides. Then, place the roasted and blistered peppers in a bowl and cover with plastic wrap for 5 minutes. This helps loosen the blistered skin, so that you can easily peel and dice the peppers. Then preheat the oven to 350 degrees F.

2. Meanwhile, sauté the onion in a cast-iron skillet on medium-high heat with olive oil until translucent. Mix in the roasted and diced peppers. Then add the half and half, corn, salt and pepper, and cream cheese and mix together. Top with the grated cheese.

3. Bake until the center is bubbling and cheese begins to brown.

4. Serve the dip warm with your favorite style of tortilla or corn chip.