Grilled Corn & Dungeness Crab Dip With Jalapeños

Grilled Corn & Dungeness Crab Dip With Jalapeños
Food and Drink

Reprinted with permission from “BBQ Revolution: Innovative Barbecue Recipes from an All-Star Pitmaster” by Mitch Benjamin, ©2021 Quarto Publishing Group USA Inc.

Grilled Corn & Dungeness Crab Dip With Jalapeños

"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.

Tailgater Magazine