"A warm, cheesy spread perfect for winter festivities and laden with the distinctive luxury of king-size lumps of sumptuous crab."
3 ears of corn, husked
¼ cup extra virgin olive oil
salt and toasted black peppercorns, to taste
2 cups shredded sharp cheddar cheese
½ 4-ounce can chopped green chiles
2 tablespoons fresh jalapeños, chopped
2 tablespoons fresh cilantro, chopped
1½ teaspoons ground cumin
½ cup mayonnaise (I prefer Duke’s)
1 cup sour cream
1 teaspoon chili garlic sauce
1 teaspoon hot sauce (I prefer Valentina Mexican hot sauce)
1 pound smoked lump Dungeness crab (see cookbook for info on smoking)
tortilla scoops, to serve
Fire up a charcoal or gas grill and get it nice and hot. Go ahead and turn your oven on to 350°F as well.
Toss the ears of corn with olive oil and season with salt and pepper. Throw the ears on the grill, turning them until you achieve a nice char on the kernels all the way around, about 3 to 4 minutes. Then use a knife to cut off the kernels.
Combine the cheese, green chiles, jalapeños, cilantro, cumin, mayonnaise, sour cream, chili garlic sauce, and hot sauce in a large bowl and mix well.
Stir in the corn and salt. Gently fold in the crabmeat, keeping the lumps whole. Pour it all into a badass Dutch oven or any good dish and bake for 30–40 minutes until the mix is bubbly and golden brown. Serve with tortilla scoops.