Corn and Crab Salad

Name: Corn and Crab Salad
Prep time: 25 min
Cook time: 7 min
Total time: 32 min
Yield: 6 serving(s)
Ingredients: 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

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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

Nut-free
Gluten-free

Corn and Crab Salad

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RICARDO The Rock 12" Frypan