Corn and Crab Salad
- Preparation 25 min
- Cooking 7 min
- Servings 6
These are niblets you’ll want to nibble on all night! Taking the corn off the cob and putting it in a glass makes for a gleaming show of colours. We treated the snow crab claw as a garnish—a little pop of pink under the white crumble of queso fresco (a mild, fresh cheese) or feta.
Featured in RICARDO Magazine SUMMER 2018 (p. 81)
- Nut-free
- Gluten-free
Categories
Ingredients
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- 6 to 8 ears of corn, blanched and kernels removed (for a total of 6 cups/900 g of kernels)
- 3 tbsp (45 ml) vegetable oil
- 4 green onions, thinly sliced
- 1/4 cup (60 ml) mayonnaise
- 1/2 tsp ground chipotle pepper or smoked paprika
- 3/4 lb (340 g) snow crab claws, shelled
- 3 tbsp queso fresco or crumbled feta cheese
- Lime wedges, to taste