Silver Queen Corn and Shrimp Dip — Robert St. John

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