Crab and corn queso dip is a rich, flavorful crowd-pleaser for summer gatherings. Real canned crab meat combined with charred corn and plenty of melted cheese creates a creamy dip that’s quick to prepare and perfect for parties.
Every year around this time I remember to post a Mexican-inspired recipe ahead of Cinco de Mayo — even if some years I barely manage it. As the weather warms up here in Illinois, I find myself reaching for beers with lime and anything cheesy and Mexican. If you love queso, tacos, and dips, this crab and corn queso dip fits right in with those cravings.
I wanted real crab meat, not imitation, so I checked the canned section and found all-white canned crab that was affordable. Canned real crab is a great shortcut when fresh crab isn’t available, and it pairs beautifully with charred corn and a creamy queso base.
This dip is essentially a smooth, slightly spicy cheese sauce studded with sweet charred corn and savory crab. It’s a great option for Cinco de Mayo parties, summer barbecues, or any time you want a decadent, shareable appetizer. With corn in season and queso always a hit, this recipe is meant to be enjoyed all summer long.
Crab and Corn Queso Dip
Creamy, slightly spicy queso topped with charred corn and real crab meat—perfect for chips and sharing.
Appetizer
Mexican
Ingredients
-
1/4
cup
unsalted butter -
1/4
cup
all purpose flour -
6
oz
Canned all-white crab meat
drained -
1
garlic clove
grated -
1/4
tsp
ground cumin -
1 1/4
cup
whole milk -
1
ear of corn -
10
oz
shredded cheddar cheese -
6
oz
shredded mozzarella cheese - salt
- black pepper
- tortilla chips for serving
- fresh cilantro leaves for garnish
Instructions
-
Char the corn: turn your broiler to high and place the ear of corn under it for a few minutes, or char the ear over a stovetop flame. Once charred, use a knife to cut the kernels off the cob and set them aside.
-
In a small pot over medium-low heat, melt the butter. Add the drained crab meat, grated garlic, and ground cumin. Stir briefly, then whisk in the flour to form a roux.
-
Gradually pour in the milk while whisking. Lower the heat to low and continue whisking until smooth. Add the shredded cheddar and mozzarella, stirring until the cheeses melt and create a silky queso.
-
Fold in most of the charred corn, reserving a few kernels for garnish. Season to taste with salt and black pepper.
-
Transfer the queso to a serving bowl, top with the remaining corn and a few sprigs of fresh cilantro. Serve warm with tortilla chips.