Hey y’all! I’m Whitney and I’m from Gulf Shores, Alabama. This awesome little city (and it’s neighbor, Orange Beach) is home to 32 miles of beautiful, white sandy beaches, and I love calling it ‘home.’ I started That Square Plate in 2014 after starting an Instagram (@thatsquareplate) where I’d photo everything I cooked at home and ate… and I usually plated my dishes on a square plate, hence the name of the blog. I used to be a super picky eater growing up, but I’ve since expanded my palate and I now I share my favorite recipes I’ve cooked on the blog. I tend to cook a lot of seafood since I’m from the beach, and I always love incorporating fresh ingredients into whatever I make. If you get a chance, check out my site here to see what I’m working on now!
Since I was always so picky as a child (and really well-into high school and college), I wasn’t very open-minded toward many new foods, but I’ve always loved good seafood… especially some good Gulf shrimp or fresh crab. Also, I could literally live off of dips… any kind of dip.. like if I’m at a party, you will likely find me ‘taste-testing’ every single dip there. That being said, I try not to make them too often, because I feel like I would just indulge way too much. But this dip is the ultimate. Seafood + cheese + corn + peppers. That kinda stuff speaks to me. There’s nothing better than a warm cheesy dip with some sort of crunchy cracker or bread to go along with it.
This Roasted Corn and Crab Dip caught my eye as I was browsing through the recipes on the Better Homes & Gardens website. It reminded me of a Hot Fontina and Crab Dip I made this past December for my grandmother’s family get together on Christmas Day.
I always look forward to her house on Christmas because she cooks us an amazing seafood meal. I say meal (and not lunch or dinner) because it’s the only meal I have on that day. I save up for it. We eat around 2:00 and are stuffed by 3:00. We have gumbo, West Indies salad, fried oysters, fried shrimp, and fried catfish among other things… basically it’s heaven. This past year, I brought a crab dip for a little Christmas meal warm-up and it was a hit.
So, since the last time I had any sort of crab dip was Christmas, I figured it was long overdue to make another rendition. Here, I’ve added my own twist to the original recipe by using jalapeños and baby bell peppers instead of sweet red peppers. I’m a huge fan of spice, but since I de-seeded all of the peppers, it didn’t turn out too spicy at all. Keep a few jalapeño seeds in if you like the heat (I’ll do that next time).
I substituted these peppers (a few jalapenos, and some baby bell peppers) in for the sweet red peppers that were called for in the recipe.
Chop up the peppers and add them (along with the corn) to a baking dish, then roast in the oven until it all starts to brown. Make sure to stir it every once in a while so nothing burns.
I decided to use a mixture of Monterrey jack and sharp cheddar cheese. The original recipe calls for Monterrey Jack with jalapeno chile peppers, but there’s something about a good sharp cheddar cheese that makes my mouth water!
I added a sprinkle of cheese on the top too. And finished it off under the broiler so it would get brown on top and a little crispy around the edges. That crispy browned cheese on top is what makes cheesy dishes so spectacular, right??
I absolutely loved how this turned out! Make sure to use a pretty shallow pan so there’s plenty of browned ‘top-cheese.’ (I used a 9-inch round baking dish). Also if you’re making for more than four or so, I would double the recipe — it’s that good.
Serve with crackers or toasted, sliced bread.