Silver Queen Corn and Shrimp Dip

Appetizers

Ingredients

2 quarts Water

1 Tbsp Crab boil

2 Tbsp Kosher salt

3/4 pound Small shrimp, peeled

1/3 cup Sour cream

1/3 cup Mayonnaise

1/4 cup Red onion, minced

1/2 cup Green onion, minced

1 Tbsp Fresh jalapeño, minced

1 Tbsp Hot sauce

1 Tbsp Fresh lime juice

1/8 tsp Cayenne pepper

1/4 tsp Ground cumin

1/3 cup Fresh cilantro, chopped

1 1/2 cups Roasted Silverqueen corn, cut from the cob* (appx 3 ears)

1 tsp Salt

Instructions

Bring the water, crab boil and salt to a boil over high heat. Add the shrimp to the boiling water and reduce the heat slightly/ Simmer the shrimp for 6-8 minutes. Remove from the heat and drain the shrimp. Place the cooked shrimp in the refrigerator and cool completely. Roughly chop the cooled shrimp. Combine shrimp and the remaining ingredients in a large mixing bowl and mix well. Refrigerate for 1-2 hours before serving. Serve with your favorite chips for dipping.

Yield: 6-8 servings

*To roast the corn: Preheat oven to 375. Wrap each ear individually in aluminum foil and place them on a baking sheet. Cook for 15 minutes, turn each piece of corn over and bake for 15 more minutes. Remove from the oven and cool for 30 minutes. Remove the foil, husk, and silk. Using a sharp knife, cut the kernels from the corn while being careful not to cut down too deeply into the cob. Allow corn to cool completely before preparing the dip.

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com