Baked Street Corn Crab Dip
With all the comforting flavors of Mexican street corn and chunks of flaked crab, this ooey-gooey baked dip makes an irresistible appetizer for entertaining.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves: 6 to 8
Ingredients
8 oz brick-style plain cream cheese, softened
1/2 cup mayonnaise
1/3 cup sour cream
2 tbsp freshly squeezed lime juice
2 cloves garlic, minced
1 tbsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
2 scallions, thinly sliced
1 1/2 cups grilled corn kernels, divided
1 pkg (8 oz) Crab Classic, Flake Style*, hand shredded, divided
1/4 cup finely crumbled cotija cheese
1 tbsp finely chopped cilantro
1 bag (8 oz) tortilla chips, for serving
Directions
Preheat oven to 425°F.
In medium bowl, using handheld electric mixer, beat together cream cheese, mayonnaise, sour cream, lime juice, garlic, cumin, chili powder, salt and black pepper until smooth and blended. Stir in scallions and 1 1/4 cups corn until combined. Reserve 1/4 cup Crab Classic for garnishing, and fold remaining crab into cream cheese mixture. Spread crab mixture into 7-inch square baking dish.
Bake for 25 to 30 minutes or until bubbling. Sprinkle dip with reserved crab and remaining corn. Bake for 3 to 5 minutes or until toppings are heated through.
Garnish with cotija cheese and cilantro.
Serve dip warm with tortilla chips.
Tips: For grilled corn: Preheat grill to medium-high heat. Brush 2 ears corn with 1 tbsp olive oil. Grill, turning occasionally, for 10 to 15 minutes or until tender and charred in spots. Let cool slightly and slice corn off cob.
Substitute grilled corn with thawed frozen corn if preferred. Broil for 2 to 3 minutes on foil-lined baking sheet until charred in spots.
*Note: Crab Classic can be replaced by Crab Supreme or Simply Surimi in any of our recipes.
