Charred and Herbed Corn Salad with Crab

My favorite summer recipe I created. It's refreshing and very tasty. Must be served immediately. Try with scallops instead of crab!

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 322 Calories

Ingredients

• 1 teaspoon salt
• ½ lemon, juiced
• 1 tablespoon chopped fresh basil
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 5 tablespoons vegetable oil
• ½ teaspoon chopped fresh tarragon
• 4 ears corn, kernels cut from cob
• 2 leeks, white parts only, thinly sliced
• 2 avocados - peeled, pitted, and diced into 1-inch chunks
• 2 (6 ounce) cans lump crabmeat, drained and flaked

Recipe Instructions

Step 1

Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.

Step 2

Toss diced avocado with lemon juice in a separate bowl to avoid browning.

Step 3

Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.

Step 4

Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.