Charred and Herbed Corn Salad with Crab

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Recipe intro

This flavorful recipe for charred and herbed corn salad with crab is a delightful combination of fresh ingredients and succulent seafood. The sweet and smoky charred corn kernels are tossed with fragrant herbs, tangy lime juice, and succulent lump crab meat. This salad is not only visually appealing but also bursting with flavors that will tantalize your taste buds. It's the perfect dish to enjoy during summertime gatherings or as a light and refreshing lunch option.

Keywords: charred corn, herbed, crab, salad, fresh ingredients.

Charred and herbed corn salad with crab recipe details

Charred and herbed corn salad with crab recipe, recipe Rating: 4.7
Number of votes:120

My favorite summer recipe I created. Its refreshing and very tasty. Must be served immediately. Try with scallops instead of crab!
Ready in: 18 mins

Ingredients

Serves: 4

• 4 cobs uncooked sweet corn
• 2 Avocados
• 1/2 lemon, juiced
• 2 Small Leek Bottoms
• 2 Cloves Garlic
• 5 tbsp Vegetable Oil
• 1 tsp salt
• 1 Tbsp Cilantro, Finely Chopped
• 1 tsp dill weed, Finely Chopped
• 1 tbsp rice vinegar
• 2 Cans High-Quality Jumbo Lump Crab

Preparation method

Prep: 10 mins | Cook: 8 mins

1. Cut the corn off the cobs. Strain corn through a colander to get rid of small peices. Set aside in a bowl.
2. Dice avocados into 1/2 inch chunks. Pour lemon juice over avocado to prevent browning. Set aside.
3. Finely chop leeks and garlic. Mix into corn.
4. Bring oil to a very high temperature in a wok. Add the corn mixture, stirring occasionally until all the corn is brown in color, about 4-8 minutes.
5. Pour corn, avocado, herbs, and vinegar into a serving bowl. Lightly stir.
6. Drain crab and add to the top of the Salad. Serve immediately.