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Grilled Corn and Crab Salad with Raspberries

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Ingredients

Adjust Servings:
4 medium Ears corn in husks
1.5 tablespoons of Raspberry vinegar
3/4 teaspoon of Kosher salt
1/4 cup of Olive oil
1/8 teaspoon of Ground black pepper or ground white pepper
1 tablespoon of chopped fresh Dill
2 Scallions trimmed and chopped
1 Tomato seeded and properly chopped
1 small Red bell pepper properly chopped
8 ounces fresh Lump crabmeat picked over to remove shells
6 ounces fresh Raspberries
Oil for the grill grate

Grilled Corn and Crab Salad with Raspberries

Cuisine:

    A refreshing salad

    • 2 hours and 30 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    A delicious fresh salad for summer times. Grilled Corn and Crab Salad with Raspberries is so light and satisfying. This recipe is easy and clear. Treat your family to a refreshing dish.

    Featured image:
    Corn and crab salad
    by Leticia Avierkiieva @ flickr

    Steps

    1
    Done

    Start with heating the grill. Coat it with oil after brushing it.

    2
    Done

    You should grill corn in husks at once on the grill grate; turn it more often until it's all over nearly black (the process takes about 15 minutes). Set aside until it cools enough to handle, then dispatch and discard husks. Hold corncobs upright on the cutting board and start cutting straight downsides, slicing kernels off cobs.

    3
    Done

    Place vinegar in a medium bowl. Whisk in oil until fully incorporated; you should do in a slow, steady stream. Add in salt and pepper, and then keep stirring in dill, scallions, tomato, bell pepper, and corn. Carefully stir in crab.

    4
    Done

    Leave to chill for at least 2 hours or up to 1 day. Afterward, you can top it with raspberries just before you serve it.

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