Cooking is king in Music Gives: Together #forStJude virtual festival

Celebrity chef Lorena Garcia shares her go-to recipe for corn and poblano dip to celebrate food, heritage and, of course, the August 13 St. Jude livestream

diamond pattern

  •  2 min

Chef Lorena Garcia

One of chef Lorena's favorite snacks is this rich corn and poblano dip, which she recommends enjoying while watching the virtual festival Music Gives: Together #forStJude. "There's nothing like a beautiful elote, charred and grilled, and with a little bit of chili and lime," she says. Her dip takes elote, or Mexican street corn, to the next level.


• 6 ears of corn, husked
• 4 poblano chili peppers
• 3 scallions, thinly sliced
• 1 garlic clove, finely grated
• 8 ounces crème fraîche/ Greek natural yogurt
• 8 ounces sour cream
• 1 tablespoon fresh lime juice
• 1/4 cup sharp cheddar
• 1/4 cup mozzarella cheese
• 3 tablespoons hot sauce, plus more for serving
• Kosher salt and freshly ground black 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 peppers, turning occasionally, until skins are blackened, 12–15 minutes. Transfer peppers to a small bowl, cover with plastic wrap, and let steam 15 minutes.
  • Preheat oven to 450°. Remove skin, stems, and seeds from peppers; chop flesh into ¼" pieces. In a sauté pan, cook the onions and garlic until translucent (3 min), add the lime juice, sour cream and crème fraîche (natural Greek yogurt), then add both cheeses (cheddar and mozzarella). Bake until bubbling around the edges, 10–12 minutes. Serve with pork rinds or corn chips for dipping.
Corn and poblano dip


• 6 elotes enteros sin hojas
• 4 chiles poblanos
• 3 tallos de cebolla verde, picados
• 1 diente de ajo picado
• 8 oz de crème fraîche/ yogurt griego natural
• 8 oz de crema agria
• 1 Cda de jugo de limón
• 1/4 de taza de queso cheddar
• 1/4 de taza de queso mozzarella
• 3 Cdas de salsa picante, y un poco más para servir
• Sal y pimienta
• Tortillas de maíz o chicharrones para servir

  • Prepare una parrilla/grill a fuego medio-alto. Cocine el elote volteándolo ocasionalmente, hasta que esté bien asado, 10–12 minutos. Corte los granos del elote y colóquelos en un tazón grande.
  • Ase los chiles volteándolos ocasionalmente, hasta que la piel se vuelva negra, 12–15 minutos. Transfiera los chiles a un tazón pequeño, cúbralos con plástico y déjelos al vapor por 15 minutos.
  • Precaliente el horno a 450ºF. Retire la piel, los tallos y las semillas de los chiles; pique la carne en trozos de ¼". En una sartén guise la cebolla verde y ajo por unos 3 min o hasta que estén translucidos. Agregue el jugo del limón, la salsa picante, la crema agria y la crema fresca (yogurt natural griego), luego agregue los dos quesos (cheddar como mozzarella). Hornee hasta que burbujeen los bordes, 10–12 minutos. Sirva con chicharrones o chips de maíz para dipear.
diamond pattern