1. 1. Roast the Peppers:

      • • Preheat your grill or oven broiler.
      • • Place the poblanos directly on the grill or a baking sheet under the broiler. Roast them for about 10-15 minutes, turning occasionally, until the skins are charred and blistered.

1. 1. Steam and Peel:

      • • Once roasted, place the peppers in a bowl and cover with plastic wrap or a kitchen towel. Let them steam for about 10 minutes. This will make peeling easier.
      • • After steaming, peel off the charred skin, remove the seeds and stems, and then finely dice the peppers.

Step 2: Prepare the Corn

1. 1. Cook the Corn:

      • • If using fresh corn, cook it by grilling or boiling until tender, about 5-7 minutes. If using canned corn, drain and rinse it; if using frozen, thaw it.

Step 3: Mix the Dip

1. 1. Combine Base Ingredients:

      • • In a large mixing bowl, add the diced roasted poblano, cooked corn, Greek yogurt, cream cheese, and shredded cheddar cheese.

1. 1. Add Seasonings:

      • • Stir in the chopped cilantro, lime juice, minced garlic, finely chopped onion, ground cumin, salt, and pepper. Adjust salt and pepper to your taste.

1. 1. Mix Thoroughly:

      • • Use a spatula or spoon to mix all ingredients until well combined and creamy.

Step 4: Serve the Dip

1. 1. Transfer to Serving Dish:

      • • Spoon the dip into a serving bowl. You can heat it in the oven if you prefer a warm dip; just bake at 350°F (175°C) for 15-20 minutes until heated through.

1. 1. Serve with Tortilla Chips:

      • • Arrange tortilla chips around the dip or in a separate bowl for dipping.

Optional Garnish:

• • You can garnish the dip with extra cilantro or a sprinkle of cheese on top for presentation.

Enjoy:

Dig in with your tortilla chips and enjoy your delicious Grilled Poblano and Corn Dip!

Feel free to adjust the ingredients based on your taste preferences. Enjoy your cooking!