Grilled Corn and Crab Salad
2015-07-14 01:54:29
Makes 6 servings
Ingredients
- 6 ears fresh corn, shucked and wrapped individually in foil
- 1⁄2 cup minced green onion
- 1 tablespoon minced fresh thyme
- 4 tablespoons extra-light olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 2 (8-ounce) containers jumbo lump crabmeat, picked free of shells
- 1 mango, peeled, pitted, and finely chopped
- 1 shallot, minced
- 1 (5-ounce) bag fresh arugula
Instructions
- Preheat grill to medium heat (300° to 350°).
- Grill corn, covered with grill lid, for 12 to 15 minutes, turning frequently, or until corn is tender. Remove from grill, and let cool enough to handle. Cut corn kernels off cobs.
- In a large bowl, whisk together olive oil, lemon juice, vinegar, and salt. Stir in corn, crab, mango, and shallot. Arrange arugula on a serving platter, and top with corn mixture. Serve immediately.
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