charred and herbed corn salad with crab

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• 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.