Chilled Corn and Crab Salad

Chilled Corn and Crab Salad
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  • Freshly ground pepper, to taste
  • ½ teaspoon coarse salt
  • 1 tablespoon coarsely chopped fresh basil, plus small leaves for garnish
  • Pinch of sugar
  • 2 tablespoons fresh lemon juice
  • 1 small red onion, finely chopped (about ½ cup)
  • 3 cups fresh corn kernels (from about 6 ears of corn)
  • + 3 more ingredients
    • 2 tablespoons olive oil
    • 3 ounces lump crabmeat (about ¾ cup)
    • 1 teaspoon minced, seeded hot red chile, such as red Thai chile

1. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool. 2. Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined. 3. Combine corn-oni...

View full recipe at SpringPad


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