Best Grilled Corn And Crab Dip Recipes

Hot Crab and Corn Dip image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 13

2 tablespoons unsalted butter, at room temperature
1 small shallot, chopped
2 cups frozen fire-roasted corn, thawed
1 red jalapeno pepper, seeded and chopped
2 tablespoons sherry or dry white wine
Kosher salt and freshly ground pepper
8 ounces lump crabmeat, picked through
1 1/2 cups grated monterey jack cheese (about 6 ounces)
3/4 cup sour cream
1 cup crushed butter crackers (such as Ritz; about 20 crackers)
1/4 cup grated sharp white cheddar cheese
2 tablespoons finely chopped fresh chives
1 teaspoon Old Bay Seasoning

Steps:

Preheat the oven to 375 degrees F. Melt 1 tablespoon butter in a skillet over medium-high heat. Add the shallot and cook until softened, about 1 minute. Add the corn and jalapeno; cook, stirring, until softened, about 3 minutes. Add the sherry and cook, stirring, until evaporated, about 2 minutes. Season with salt and pepper.
Transfer the corn mixture to a large bowl and add the crabmeat. Stir in the monterey jack, sour cream and 1/2 cup crushed crackers. Transfer to a 1-quart baking dish.
Combine the remaining 1/2 cup crushed crackers with the cheddar, chives and Old Bay in a medium bowl. Work the remaining 1 tablespoon butter into the crumb mixture with your fingers until combined. Sprinkle the crumb topping over the crab mixture. Bake until golden brown and heated through, about 20 minutes.
Serve with butter crackers or sliced baguette.

Grilled Corn Dip image

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 5 cups.

Number Of Ingredients 12

6 medium ears sweet corn, husks removed
1 large onion, chopped
1 jalapeno pepper, finely chopped
2 tablespoons butter
2 garlic cloves, minced
1 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon chili powder
2 cups shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons sliced green onions
Tortilla chips

Steps:

Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally., Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat., In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish. , Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown. Sprinkle with olives and green onions; serve with chips.

Nutrition Facts :

Grilled Corn and Crab Dip image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 7

3 medium tender ears of corn,grilled
8 ounce(s) cream cheese, softened
1/4 cup(s) mayonnaise
1/4 cup(s) chopped scallion
3 tablespoon(s) fresh lemon juice
2 teaspoon(s) old bay seasoning
6 ounce(s) can crab meat drained

Steps:

Preheat oven to 350^. Lighty spray BOTTOM-ONLY of a 1 1/2 quart baking dish or casserole. --- Grill the fresh shucked corn over high heat, turning occasionally until lightly charred on all sides, 10-15 minutes. Cut kernels from cobs.
In a medium bowl combine the cream cheese, mayonnaise, scallion, lemon juice, old bay seasoning and the grilled corn. Mix well to combine.
Add crab meat ( you can use fresh or artificial , if you desire) and gently combine. Spread mixture in the prepared baking dish and bake at 350^- until heated through, about 45 minutes. --- Can put mixture into tomatoes, or zucchini boats,or bell peppers, arrange in dish and bake the same. --- Don't forget to serve plenty of pita chips, crackers or toasted party rye for dipping.