Roasted Poblano Corn Dip

Preheat your oven to 450℉.

Remove the top of the poblano peppers and slide them in half length-wise, then remove their seeds. Add them onto a baking sheet along with the 2 cobs of corn and the quartered onion. Drizzle 1 tbsp olive oil over top and bake in a preheated 450℉ oven for 20-25 minutes.

Once your veggies are done roasting in the oven, dice the poblano peppers and onions, and remove the corn from the cob.

To your mixing bowl, add the chopped veggies, room temp cream cheese, sour cream, 3/4 of the cheddar, adobo sauce, garlic powder, lime juice, salt, and pepper. Mix well to combine.

Transfer your dip mixture to your baking dish and spread out into an even layer. Then sprinkle the remaining quarter of the cheese over top.

Place the baking dish on the middle rack of your 450℉ oven and bake for 12 minutes until the cheese is melted.

Optional: broil for an additional 5-10 minutes until you get nice golden brown cheese. Sprinkle with cilantro.