charred and herbed corn salad with crab

charred and herbed corn salad with crab
  • 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


  1. Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
  2. Toss diced avocado with lemon juice in a separate bowl to avoid browning.
  3. Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
  4. Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.

10/14/2019
charred and herbed corn salad with crab, recipe PT15M PT1H 5 455 calories

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