CHARRED AND HERBED CORN SALAD WITH CRAB

Charred and Herbed Corn Salad with Crab image

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

Provided by whitetaildeer17

Categories Salad Vegetable Salad Recipes Corn Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 566.9 mg, Sugar 3.5 g