In a medium bowl, stir together the drained can of corn, crab meat, green chilies, cream cheese, red pepper, purple onion, minced garlic, grated cheese, mayo, and salt.
Divide the mixture into 2 medium resealable freezer bags. Remove excess air and seal.
On the day of serving, take one or both bags out of the freezer and thaw.
Transfer the corn and crab dip into an oven-safe container or glass pie plate.
Bake at 350° for 20 minutes or until the corn and crab dip is bubbling.
Serve warm with crackers or tortilla chips. I prefer tortilla chips with this particular dip myself.
