Crab and Grilled Corn Salad
By jdwooten
Rate this recipe
4.3/5
(12 Votes)
Ingredients
- 6 ears shucked corn
- 1 cup finely chopped celery
- 1 cup chopped bottled roasted red bell pepper, rinsed and drained
- 1/2 cup chopped fresh cilantro
- 1/3 cup thinly sliced green onions
- 12 ounces lump crabmeat, shell pieces removed
- 1/4 cup fresh lime juice
- 3 tablespoons canola mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 3/8 teaspoon salt
- 1/8 teaspoon ground red pepper
- 12 Boston lettuce leaves
Details
Servings 6
Preparation
Step 1
1. Heat a large grill pan over medium-high heat. Place corn in pan; cook 8 minutes or until slightly charred, turning frequently. Cool slightly. Cut kernels from ears of corn; place in a large bowl. Add celery and next 4 ingredients (through crabmeat) to corn; toss gently to combine.
2. Combine lime juice, mayonnaise, black pepper, salt, and ground red pepper in a small bowl, stirring well with a whisk. Pour dressing over crab mixture; toss gently to coat. Serve salad over lettuce leaves.
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