Our Smoked Bacon & Corn Crab Dip is the perfect way to satisfy your cravings while keeping it summery! Fresh-grilled corn and jalapeños come together with a hint of smokiness to create a heavenly dip that's sure to tantalize your taste buds!
WHAT YOU'LL LOVE
- Coating the corn in mayonnaise before seasoning gives the Chili Dawg's Jalapeño Seasoning something to stick to, rather than falling off the smooth cob during grilling
- Grilling the corn over direct heat first, then switching the grill back to indirect for the dip, uses one piece of equipment for two very different cooking stages
- Mixing the cream cheese and mayonnaise together before adding the mix-ins builds a smooth, spreadable base, so the crab, bacon, and vegetables fold in evenly rather than clumping into an unmixed cream cheese block
- Slicing the kernels off lengthwise rather than cutting across the cob keeps the pieces larger and more distinct in the finished dip
Smoked Bacon & Corn Crab Dip
Britt Shoffner
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
2 hours 15 minutes
Calories
346
Chef Britt satisfies a craving with Smoked Bacon & Corn Crab Dip, and keeps it summery with fresh-grilled corn and jalapeños!
Ingredients
- 8 oz cream cheese, softened
- 8 oz crab meat (claw, lump, or both)
- 1/2 cup cooked bacon, crumbled
- 1/2 cup mayonnaise, plus more
- 3 scallions, sliced thin
- 2-3 jalapeños, stems and seeds removed, and diced
- 1 lemon, squeezed
- 3 cobs corn
-
Chili Dawg's Jalapeño Seasoning, as needed
- Fresh cracked black pepper, to taste
Directions
First, prepare the grill. Preheat your Yoder Smokers YS640s pellet grill to 400°F, set up without the diffuser plate and Grill Grates over the firebox (bottom, left-hand side) for direct grilling.
Next, clean the corn and prepare it for the grill. Over a large bowl (where you will do the remainder of your mixing) slather mayonnaise on the outside of each cob of corn. Follow up with Chili Dawg's Jalapeño Seasoning, coating. The bowl is there to catch any seasoning that doesn't adhere to the corn cob.
- Grill the corn over direct heat, until char marks are present. Meanwhile, prepare your remaining ingredients.
Once the corn has finished, cool it slightly and remove kernels by slicing length-wise down the sides of the cob. On your Yoder Smokers YS640s pellet grill, return the diffuser plate and lower the temperature between 200-250°F for indirect smoking.
- In your mixing bowl combine softened cream cheese and 1/2 cup of mayonnaise until smooth and easily spreadable. Add your remaining ingredients: chopped cooked bacon, scallion, crab meat, diced jalapeño, and one squeeze of lemon. Give it a taste and add any extra seasoning if needed.
Place the crab dip mixture into a 10-inch Lodge Cast Iron Skillet and heat for an hour or two until the dip is hot for serving.
- Serve while warm with baguette slices or pork rinds.
Recipe Note
Recipe FAQ
Why coat the corn in mayonnaise before seasoning it?
The mayonnaise gives the Chili Dawg's Jalapeño Seasoning something to grip onto, helping it stay on the smooth cob through grilling rather than falling off into the bowl below.
Why grill the corn over direct heat, then switch the grill to indirect for the dip?
Direct heat chars the corn quickly, while the dip needs a lower, steadier temperature to heat through slowly in the skillet. Reconfiguring the same grill for each stage means one piece of equipment handles both jobs.
Why mix the cream cheese and mayonnaise together before adding the other ingredients?
Combining them first until smooth builds an even base that the crab, bacon, scallions, and jalapeño can fold into evenly, rather than mixing everything into a still-lumpy block of cream cheese.
Why slice the corn kernels off lengthwise instead of cutting across the cob?
Cutting down the length of the cob keeps the kernels in larger, more distinct pieces, giving the dip more visible corn texture than kernels cut into smaller cross-sections would.
How indoor-friendly is this recipe?
4 out of 5 — a hot cast iron grill pan or broiler can char the corn, and a regular oven can heat the dip through in the skillet; the grill mainly adds a touch of smoke flavor.
Recipe Highlights
Mayo-based binder: Helps the seasoning stick to the corn through grilling.
Two-stage grill setup: Uses one grill for both direct char and indirect heating.
Pre-mixed cream base: Ensures the mix-ins fold in evenly rather than clumping.
Lengthwise-cut kernels: Keeps the corn pieces larger and more visible in the dip.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4.75 oz
- per serving
- Calories
- 346
- Carbs
- 21 grams
- Protein
- 12 grams
- Fat
- 23 grams
- Sodium
- 791 milligrams
