This dip is tasty with quesadillas or tortilla chips. Spicy Roasted Corn, Pepper and Cilantro Yogurt Dip Go to recipes By Stonyfield Vegetarian Gluten Free Dips MexicanThis dip is tasty with quesadillas or tortilla chips. Ready In: 1 hour Level: Easy Prep: 15 minutes Cook: 45 minutes Yields: 4 Servings Print RecipeIngredients1 poblano pepper1 cubanelle pepper1/4 jalepeño (chopped)1 ear corn2 Tbsp cilantro1 Tbsp lime juice1 1/2 c Stonyfield Organic Low Fat Plain YogurtdirectionsStep 1Over an open flame on the barbecue, or in your broiler, roast peppers and one ear of corn. Peppers should be roasted until the skin appears to be burned, this will make removing the skin much easier. Corn should be roasted only until tender. Once cooled, remove corn kernels from the cob and reserve. Remove the skins from the peppers by rubbing the outsides with your hands then remove the seeds from inside of the peppers.Step 2Place the peppers, jalapeño, cilantro and lime juice into a food processor, and purée until smooth. Pour mixture into a medium size mixing bowl and fold in yogurt and roasted corn kernels. Season to taste, and chill before serving.