- 4 cans corn, drained
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 2 cups shredded cheddar cheese
- 3 poblano peppers
- 1 jalapeño, cut into thin slices
Preheat the oven to 450°F.
Place the poblano peppers on a baking sheet. Drizzle them with olive oil, and rub the oil onto the skins to fully cover the pepper. Roast the peppers for about 30 minutes until the skins are starting to blacken and blister. Remove the peppers from the oven and place them in a bowl and cover it with plastic wrap. This will help steam the peppers so the skin is easy to remove. Allow them to cool.
Peel the skin from the cool peppers, discarding the skin and seeds. Chop them into a large dice. Make sure to wash your hands well after!
In a large bowl, combine the cream cheese, butter and chedder cheese, mixing with a wooden spoon. Add the corn, stirring to combine. Stir in the Poblano peppers. Pour the corn into a casserole dish. Top with jalapeño slices if desired. Bake the mixture at 375°F for about 45 minutes until it is hot and bubbly.