As we get near the end of July here in the Mid-West, it’s HOT!!!! Worst it’s humid. Honestly, the adage “It’s not the heat it’s the humidity” is true for me….UGH!!!! Summer Sweet Corn Crab Salad is the perfect “It’s too hot to cook” recipe. Sweet corn is a summer staple. We are fortunate to have one of the best places for sweet corn ever! Selim’s Greenhouse and Farmers Market has far and away the best sweet corn I have ever tasted.
Every year we’ve have had the blog, I have made at least one recipe using their delicious sweet corn. Salads to Chowder and Street Corn to our most popular corn recipe Spicy Fresh Corn Relish and all with Selmi’s sweet corn.
This year with the heat that has come upon us, I decided a salad would be a great utilization of their perfect sweet corn. No cooking involved. Quick and easy prep. Just a few veggies…of course, that delicious sweet corn and a non-mayo light dressing.
Food Network is the mecca for foodies. Years ago, I watched Bobby Flay make sweet corn in the oven. At first, my thought was …..yea, right! Turns out, it is truly the only and best way to cook corn on the cob.
Preheat your oven to 350 degrees. Place the corn on the oven rack; no husking needed. 30 minutes and you have the perfect sweet corn. The silk comes off easy peasy, and you have all of the flavor and nutrients……it’s excellent!
Tim and I always seem to have a few ears left over, even if we buy half a dozen. It is my experience that each ear has about 1 cup of corn. Of course, it depends on the size of the ears, but it’s a good rule of thumb.
With a few ears left, some odds and ends of veggies, and no desire to cook, I wanted to make a salad.
Nothing mayo laden or heavy, just a nice fresh salad. I had a package of imitation crab……now before you get all crazy about it, it’s just a personal and $ choice. I happen to really like the flavor, and the price is right. Besides, given the current situation with shopping, fresh seafood isn’t readily available. If you have the availability, please use fresh. I will be trying it myself…someday.
Summer Sweet Corn Crab Salad really could be easier. Large bowl, chop all the veggies and crab, then toss.
I use a small food processor to make dressings. It emulsifies quickly, and you don’t have to chop any of the ingredients( remember it’s hot, and I’m lazy). If you are whisking in a bowl, please be sure to mince your garlic and chop your herbs.
Pour the dressing over your corn crab mixture and ta da…..you have an amazingly fresh, light summer salad. Eat it as is, put it on a lettuce bed, or mince the ingredients for a great summer dip for chips.
Whatever way you chose Summer Sweet Corn Crab Salad is a summer winner!Print
2 cups sweet corn, cooked and cut from the cob (you can also use frozen but thaw first)
1/4 cup each red, orange, and yellow bell pepper seeded and diced
3 green onions thinly sliced
1 jalapeño, seeded and minced
1 pound crab meat (I used imitation)
2 cloves garlic, minced
1 tablespoon coarse-grain dijon mustard
Zest and juice of one lemon
1 teaspoon white wine
4 tablespoons olive oil
1/4 teaspoon pepper
1/2 teaspoon kosher salt
1 tablespoon fresh basil, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon fresh mint, chopped
In a large mixing bowl, place corn, peppers, green onions, jalapeño, and crab meat. Toss to combine
In a small food processor or bowl, add the garlic, mustard, lemon zest and juice, vinegar, olive oil, pepper, salt, and fresh herbs. Whisk until combined.
Pour dressing over the crab mixture and toss until salad is well dressed. Serve on a bed of mixed greens.
Keywords: sweet corn, crab, sweet peppers, green onion, jalapeño, light, no-cook, easy, summer