- 4 ears corn, kernels cut from cob
- 2 leeks, white parts only, thinly sliced
- 2 cloves garlic, minced
- 2 avocados - peeled, pitted, and diced into 1-inch chunks
- 1/2 lemon, juiced
- 5 tablespoons vegetable oil
- 1 tablespoon rice vinegar
- 1 tablespoon chopped fresh basil
- 1 teaspoon salt
- 1/2 teaspoon chopped fresh tarragon
- 2 (6 ounce) cans lump crabmeat, drained and flaked
- Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
- Toss diced avocado with lemon juice in a separate bowl to avoid browning.
- Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
- Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.
10/14/2019
recipepes.com
charred and herbed corn salad with crab, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
