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Roasted Corn and Lobster Dip


Roasting corn brings out the wonderful sweetness of the vegetable. It also gains a slightly chewiness that is wonderful against the smooth mayonnaise/sour cream base of this Roasted Corn and Lobster Dip.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 8


  • 2 Tbsp. olive oil
  • 1-1/3 cups frozen corn
  • 1 red bell pepper, chopped
  • 1/2 cup chopped onion
  • 1-1/2 cups shredded Havarti or Muenster cheese
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 Tbsp. lemon juice
  • 1 Tbsp. Dijon mustard
  • 1/2 tsp. dried thyme leaves
  • 1/2 tsp. dried basil leaves
  • 1 cup frozen chopped cooked lobster, thawed, well drained OR 1 can lobster, drained
  • Salt and pepper to taste
  • 3 Tbsp. grated Parmesan cheese


Preheat oven to 425 degrees. Combine olive oil, corn, bell pepper, and onion in small baking dish and toss to coat. Roast at 425 degrees for 12-15 minutes until vegetables begin to brown, stirring twice during cooking time.

Mix together remaining ingredients except Parmesan cheese with the roasted corn mixture. Then spread into a 9" pie dish. Sprinkle with Parmesan cheese. Bake at 350 degrees for 15-20 minutes, until heated through. Serve with vegetables, crackers, pita bread, focaccia, or baguette slices.

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