Charred and Herbed Corn Salad with Crab |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My favorite summer recipe I created. It's refreshing and very tasty. Must be served immediately. Try with scallops instead of crab! Ingredients:
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 |
Directions:
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.
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