- 5 ears corn, husked
- 5 poblano chiles
- 3 green onions thinly sliced
- 2 cloves garlic finely grated
- 8 oz creme fraiche
- 6 oz sour cream
- 1 Tbsp fresh lime juice
- 3 Tbsp hot sauce, plus more for serving
- Salt and freshly ground pepper
- Corn chips
Soak corn in a sink, weighting it down with a plate and heavy cans or 2-liter bottle for 30 minutes.
Prepare a grill for medium-high heat. Grill corn, turning occasionally, until well charred, 10–12 minutes. Cut kernels from cobs and place in a large bowl.
Grill chiles, turning occasionally, until skins are blackened, 12–15 minutes. Transfer chiles to a small bowl, cover with plastic wrap, and let steam 15 minutes.
Preheat oven to 450 degrees. Remove skin, stems, and seeds from chiles. Chop flesh into 1/4″ pieces. Add to bowl with corn. Stir in green onions, garlic, crème fraîche, sour cream, lime juice, and hot sauce. Season with salt and pepper. Transfer dip to a 10″ cast-iron skillet or 2-qt. baking dish and bake until bubbling around the edges, 12-15 minutes.
Drizzle additional hot sauce over warm dip, if desired, and serve with corn chips.
Bon Appetit, August 2015