Recipes and Cooking Smoky Grilled Corn, Poblano, and Cheese Dip Thanks to Anaheim (or Hatch) chiles and pepper jack cheese you can think of this cheese dip recipe as pimento cheese's Southwestern cousin. By Danielle Centoni Danielle Centoni Instagram Twitter Website Danielle is a food writer and recipe developer with more than two decades of experience as a food journalist writing about cooking, baking, and grilling, as well as cocktails, wine, and beer. She also has extensive experience conducting product reviews and taste tests. In addition to feature writing and recipe development for publications, she has written six cookbooks and contributed extensive editorial work to six others. Previously, Danielle was the food editor of The Oakland Tribune, food editor and writer at The Oregonian, senior editor at Imbibe Magazine and MIX Magazine, and editor of Eater Portland. As a freelance writer, her articles, recipes, taste tests, and comprehensive equipment reviews appear in a range of national publications including Better Homes & Gardens, EatingWell, Conde Nast Traveler, The Kitchn, Spruce Eats, and Serious Eats, among many others. Danielle earned a Bachelor of Arts degree in English from Smith College. She has also taken the WSET Intermediate Course in wine and spirits, passing with distinction. She has received the James Beard Journalism Award and is a member of the International Association of Culinary Professionals, the James Beard Foundation, and Les Dames d'Escoffier. Learn about BHG's Editorial Process Published on June 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 15 mins Total Time: 4 hrs 30 mins Servings: 16 Yield: 2 cups Jump to Nutrition Facts Ingredients 1 large ear corn 2 poblano, Anaheim, and/or Hatch peppers 1 cup shredded sharp cheddar cheese (4 oz.) ½ cup shredded pepper Jack cheese (2 oz.) ½ cup mayonnaise 1 green onion, chopped 2 tablespoon pickled jalapenos, chopped 1 teaspoon Dijon mustard ½ teaspoon smoked paprika Salt and freshly ground black pepper Chopped fresh cilantro (optional) Dippers such as crudites, crackers, and/or tortilla chips Directions Fold back corn husk, remove silks, and replace husk. Grill corn and peppers, covered, over medium-high 15 minutes or until well-charred, turning occasionally. Set corn aside. Place peppers in a bowl, cover, and let stand until cool enough to handle. Remove charred skins, stems and seeds from peppers; chop. Remove husk from corn cob, and cut corn kernels off cob. If desired, set aside some corn for garnish. In a large bowl stir peppers, corn, cheeses, mayo, green onion, jalapenos, mustard, and paprika until combined. Season with kosher salt and black pepper. Cover; chill at least 4 hours. If desired, top with reserved corn, the cilantro, and/or additional smoked paprika or chopped green onion. Serve with dippers. Makes 2 cups. Rate it Print Nutrition Facts (per serving) 102 Calories 9g Fat 3g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 102 % Daily Value * Total Fat 9g 12% Saturated Fat 3g 15% Cholesterol 13mg 4% Sodium 183mg 8% Total Carbohydrate 3g 1% Protein 3g Vitamin C 36.8mg 184% Calcium 81mg 6% Iron 0.4mg 2% Potassium 64mg 1% Folate, total 8.6mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.