- 6 ears of corn, husked
- 4 poblano chiles
- 3 scallions, thinly sliced
- 1 garlic clove, finely grated
- 8 ounces crème fraîche
- 8 ounces sour cream
- 1 tablespoon fresh lime juice
- 3 tablespoons hot sauce (such as Cholula), plus more for serving
- Kosher salt, freshly ground pepper
- Pork rinds or corn chips (for serving)
- 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°F. Remove skin, stems, and seeds from chiles; chop flesh into 1/4″ pieces. Add to bowl with corn. Stir in scallions, garlic, crème fraîche, sour cream, lime juice, and 3 tablespoons hot sauce; season with salt and pepper. Transfer dip to a 10″ cast-iron skillet or 2-quart baking dish and bake until bubbling around the edges, 10–12 minutes.
- Drizzle additional hot sauce over warm dip and serve with pork rinds or corn chips for dipping.