Grilled corn and crab dip is a creamy, seasoned snack that will be your next crowd-pleaser. Bursting with sweet and smokey corn and crab, it's the perfect way to use one of my favorite summer veggies.
Grill three ears shucked fresh corn over high heat, turning occasionally until lightly charred on all sides, 10 to 15 min. Cut kernels from cobs.
In a medium bowl combine softened cream cheese, mayonnaise, chopped scallion, lemon juice, Old Bay seasoning and the grilled corn. Add drained crab meat and gently combine.
Spread mixture in a 1½-qt baking dish and bake at 350°F until heated through, 45 min. Serve with pita chips.
Notes
To get the beautiful charring and smokiness on each kernel, lay the cob on the grill grates up and down rather than across. Not only will this grill better, but it makes it easier to turn!