Grilled Corn and Crab Salad

By cindygwest

Ingredients

• 6 ears corn
• 2 (8 ounce) containers jumbo lump crabmeat, picked free of shell
• 1 mango, peeled, pitted, and finely chopped
• 1 shallot, minced
• 1/2 cup minced green onion
• 1 T. minced fresh thyme
• 4 T. extra-light olive oil
• 3 T. fresh lemon juice
• 1 T. white wine vinegar
• 1 t. salt
• 1 (5 ounce) bag salad greens

Details

Servings 4

Preparation

Step 1

Preheat grill to medium heat.

Remove husks from corn. Wrap each ear of corn in heavy-duty aluminum foil. Grill corn, covered with grill lid, for 12 to 15 minutes, turning frequently, or until corn is tender. Remove from grill, and let stand for 10 minutes or until cool enough to handle. Cut corn from cob, and place in a large bowl. Add crabmeat, mango, shallot, green onion, and thyme.

In a small bowl, whisk olive oil, lemon juice, vinegar, and salt until combined. Drizzle half of dressing over corn mixture, tossing gently to coat. Add remaining dressing to greens, tossing gently to coat. Place greens on a serving platter. Top with Grilled Corn and Crab Salad.