Name: Charred and Herbed Corn Salad with Crab recipe
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;½ lemon, juiced;5 tablespoons vegetable oil;1 tablespoon rice vinegar;1 tablespoon chopped fresh basil;1 teaspoon salt;½ teaspoon chopped fresh tarragon;2 (6 ounce) cans lump crabmeat, drained and flaked

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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 ½ lemon, juiced 5 tablespoons vegetable oil 1 tablespoon rice vinegar 1 tablespoon chopped fresh basil 1 teaspoon salt ½ teaspoon chopped fresh tarragon 2 (6 ounce) cans lump crabmeat, drained and flaked

Nutrition Info

321.8 calories carbohydrate: 22.6 g cholesterol: 30.8 mg fat: 22.5 g fiber: 7.1 g protein: 13.2 g saturatedFat: 3.3 g servingSize: - sodium: 566.9 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

6 servings

Recipe Note

My favorite summer recipe I created. It's refreshing and very tasty. Must be served immediately. Try with scallops instead of crab!

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