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Garlic & Zest

Gourmet Cooking at Home!

Sweet Corn and Crab Salad

sweet corn and crab salad | Garlic + Zest
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It was 97 degrees here this weekend.  I’m not joking.  Perspiration dappled the bridge of my nose and a slick sheen was visible on my brow, neck and arms as Scott and I wandered in delirium from the heat through the streets of Key West on Saturday.

 

Chopping vegetables

The weather man said we broke records.  I believe it.  I know summer comes early to South Florida, but this wasn’t just  June or July heat – no!  This was full-blown mid-August suffering.  Stifling.  Suffocating.

 

adding crab meat to salad

On days like this — and you know they’re coming for you too — cooking is out of the question.  Hell, chewing is practically exercise, right?  Well, this sweet corn and crab salad is ideal when the mercury rises.  The veg is chopped so fine — you barely have to move your jaw at all.

 

making a vinaigrette

And it’s best served chilled.  Refreshing and light, this salad is not weighed down by a heavy mayonnaise dressing.  In fact, I think this could be the ultimate picnic food.  

 

dressing the salad

Ice it down in a cooler with your favorite beverages (I recommend sparkling water, fizzy beer, and a crisp sauvignon blanc) as well as some avocado and mango slices to mound the crab on when plating.  Serve with store bought tortilla chips, crostini or chunks of french bread to round out your meal.  OMG — so good!

 

sweet corn and crab salad overhead shot

Sweet corn and crab salad will be a standout at your next gathering — whether it’s at the beach, on the boat or by the pool!

 

backlit sweet corn and crab salad

 

 

Print Pin
4.16 from 13 votes

Sweet Corn and Crab Salad

Corn and crab are delicious combination and this simple salad can be eaten as is, or served with sliced mango, or in an avocado boat!
Course Appetizer, Main Course
Cuisine American
Keyword corn, crab
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 234kcal

Ingredients

  • 2 ears corn on the cob shucked, silk discarded
  • 1/2 red bell pepper seeded and finely diced
  • 3 scallions thinly sliced on a diagonal
  • 1/2 - 1 whole jalapeño depending on your preference, seeded and minced
  • 1 pound crab meat picked over to remove any cartilage.

for dressing

  • 2 cloves garlic minced
  • 1 tablespoon coarse grain dijon mustard
  • zest and juice of one lemon
  • 1 teaspoon white wine or rice wine vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon cracked pepper
  • 1/2 teaspoon kosher salt
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh mint

Instructions

  • Using a sharp knife or corn kernel remover, cut the kernels from both ears of corn into a large bowl. Add the bell pepper, scallions and jalapeño. Toss to combine. Add the crab and toss to combine.

Make the dressing

  • In a small 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.

Notes

For an entree: Serve on a bed of lettuce or in lettuce cups. Use it to fill a pineapple boat, half an avocado or pita pocket. It would be light and summery over sliced mango wedges or hearty piled on a soft kaiser roll with lettuce and tomato.
For an appetizer or hors d'oeuvre: hollow out cherry tomatoes and stuff with crab salad. Toast or grill 1" thick slices of a baguette or sourdough and pile crab salad on top for crab bruschetta.
Serves 4 as a main course or 6-8 as an hors d'oeuvre or appetizer.

Nutrition

Calories: 234kcal | Carbohydrates: 12g | Protein: 23g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 1554mg | Potassium: 430mg | Fiber: 1g | Sugar: 3g | Vitamin A: 380IU | Vitamin C: 16.1mg | Calcium: 82mg | Iron: 1.7mg

More No-Cook Favorites:

Mexican Chopped Salad
Mexican Chopped Salad
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Tuna White Bean Puttanesca
Fresh Corn and Avocado Salad
Fresh Corn and Avocado Salad

 

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An easy no-cook summer recipe, this Sweet Corn and Crab Salad is delicious for a special appetizer or main course.

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Appetizers// Crab// Salads// Seafood39 Comments

« summer vegetable saute
Italian Stuffed Artichokes »

Comments

  1. Paula says

    January 11, 2021 at 12:31 AM

    I make this with mayo mustard and seasoning and serve on tostada shell. Everyone loves it

    Reply
  2. Sally says

    September 23, 2018 at 6:54 PM

    If only someone who’d actually made it, rated it …

    Reply
    • Lisa says

      September 24, 2018 at 9:39 AM

      I made it, Sally. It doesn’t suck!

      Reply
  3. Joan says

    July 15, 2018 at 3:57 PM

    This salad looks delicious. My only question is, do you cook the corn before taking it off the cob or do you use it raw?

    Reply
    • Lisa says

      July 16, 2018 at 7:00 AM

      The corn is raw — right off the cob. It’s sweeter and juicier that way.

      Reply
  4. Liz @ I Heart Vegetables says

    May 8, 2017 at 7:30 AM

    My husband loves seafood so I think this is a salad he’d actually be really excited about! haha it looks great!

    Reply
  5. Bintu - Recipes From A Pantry says

    May 8, 2017 at 4:49 AM

    Looks bright and colourful and you just know it’s going to do you good

    Reply
  6. Laura | Wandercooks says

    May 8, 2017 at 4:30 AM

    Oh my god I think we need to go on a picnic together haha, because this salad sounds delicious and I could totally see myself washing it down with a crisp sauvignon blanc. Here’s to delicious food and good times spent in the sun with friends!

    Reply
    • Lisa says

      May 8, 2017 at 7:16 AM

      It’s a date!

      Reply
  7. Vicky @ Avocado Pesto says

    May 8, 2017 at 3:10 AM

    Can totally relate on being suffocated by the heat – just spent 2 months backpacking through Philippines, Indonesia and Sri Lanka where I constantly felt like I could not feel any hotter! This is the perfect meal for those days – Love crab everything!

    Reply
  8. Vicky @ Avocado Pesto says

    May 8, 2017 at 3:09 AM

    Can totally relate on being suffocated by the heat – just spent 2 months backpacking through Philippines, Indonesia and Sri Lanka where I constantly felt like I could not feel any hotter! This is the perfect meal for those days!

    Reply
    • Lisa says

      May 8, 2017 at 7:16 AM

      Vicky, that sounds like an amazing trip! You must have taken some incredible pictures on that trip too. Yes, I believe a no-cook option is best for that kind of heat!

      Reply
  9. Veena Azmanov says

    May 8, 2017 at 1:16 AM

    Oh my word.. this sounds like such a heavenly combination.. Crab salad and sweet corn.. I can almost taste the sweetness.. Oh the juice corn bursting into the flaky crab must be so yum…can’t wait to try. Pinning for later. Thanks Lisa!

    Reply
    • Lisa says

      May 8, 2017 at 7:12 AM

      Thanks, Veena! It’s a delicious combination for summer. Hope you enjoy!

      Reply
  10. cookingontheweekends says

    July 11, 2016 at 1:48 AM

    I’ll take this in any weather! The flavors sound SO delicious together and it’s such a stunning dish. (Beautiful photos!)

    Reply
    • Lisa says

      July 11, 2016 at 10:35 AM

      Thanks so much Valentina — I’m glad you like it. This is definitely a special one!

      Reply
  11. Little Big H says

    July 10, 2016 at 9:46 PM

    I love the sounds and look of this salad. Pinning this one so I remember to make it in the summer months. It’s freezing cold here in Australia!!!

    Reply
    • Lisa says

      July 11, 2016 at 10:35 AM

      Thanks for the pin! I do have some cold weather dishes floating around on this blog somewhere, if you need a hearty soup or stew!

      Reply
  12. Dahn says

    July 10, 2016 at 9:00 PM

    absolutely delicious salad! If it gets too unbearably hot in Florida, come visit Washington state. It rained for about an hour then the sun came out but was 65 degrees today.

    Reply
    • Lisa says

      July 11, 2016 at 10:33 AM

      I’m booking by ticket now! – that sounds wonderful to me!

      Reply
  13. Sarah @ Champagne Tastes says

    July 10, 2016 at 8:01 PM

    Oy.. 97 in Florida is about as bad as 97 in WV. So much humidity!!! This sounds incredibly easy and cooling 🙂

    Reply
    • Lisa says

      July 11, 2016 at 10:33 AM

      You’re right — it’s the humidity!

      Reply
  14. chewtown says

    July 10, 2016 at 7:37 PM

    Now that looks like a delicious summer salad! I’m loving the colours and flavours and agree that a chopping the pieces small is the perfect way to consume food in the heat. Sadly, its bitingly cold here in Australia, but as soon as the mercury rises and we get out of winter, I’m making this!

    Reply
    • Lisa says

      July 11, 2016 at 10:32 AM

      It will be waiting for you when summer returns, Amanda!

      Reply
  15. efwalt says

    July 10, 2016 at 4:55 PM

    What a great combo. I love chowder which often has both sweetcorn and crab so why not use those same flavours in a salad! Genius!

    Reply
    • Lisa says

      July 11, 2016 at 10:32 AM

      I know, it just makes sense!

      Reply
  16. Suchi @elegantmeraki says

    July 10, 2016 at 12:17 PM

    Healthy and tasty on all scale. Love it!!

    Reply
    • Lisa says

      July 10, 2016 at 4:45 PM

      Glad you like it Suchi!

      Reply
  17. Bintu - Recipes From A Pantry says

    July 10, 2016 at 11:51 AM

    This looks very tasty and full of excellent flavours. A great Summer salad

    Reply
    • Lisa says

      July 10, 2016 at 4:45 PM

      It’s a good one, Bintu! Lots of great flavors!

      Reply
  18. Mellissa Williams says

    July 10, 2016 at 11:49 AM

    Now this looks lovely and fresh and full of flavour. Can you use tinned crab meat?

    Reply
    • Lisa says

      July 10, 2016 at 4:44 PM

      Mellissa, By “tinned” crab, I’m assuming you mean the canned crab that’s not in the refrigerated section. To be honest, I’ve never tried with that type, but if that’s what you normally buy, I’m sure it would be fine. I usually get my lump crab at Costco or our fishmonger.

      Reply
  19. Noel Lizotte says

    July 10, 2016 at 11:34 AM

    When the temps go up, I make salads like this … full meal, all in one bowl. Protein, veggies, cool, filling, but light. July in Ohio gets hot and steamy, so I’m adding this to the menu next week.

    Thanks for sharing … I’ve FB and Pinned it!

    Reply
    • Lisa says

      July 10, 2016 at 4:43 PM

      Thanks so much for sharing, Noel! This is a wonderful dish — I hope you enjoy it as much as we do!

      Reply
  20. Amanda Mason says

    July 10, 2016 at 10:34 AM

    Im in phoenix AZ so I understand your pain. It was 115 degrees here yesterday! A good chilled dish is perfect for this hot weather and this is the perfect light, yet filling healthy meal I need! Thanks for sharing and absolutely beautiful photos!

    Reply
    • Lisa says

      July 10, 2016 at 4:42 PM

      If you’re in AZ, then you feel my pain and then some! Glad you like this salad!

      Reply
  21. Jackie says

    March 6, 2016 at 5:29 PM

    Hi Lisa
    Can this salad be made a day in advanced.

    Reply
    • Lisa says

      March 7, 2016 at 11:08 AM

      Absolutely.

      Reply
  22. Camilla says

    May 11, 2015 at 11:12 AM

    This looks so good! I will be making this for sure in the very near future

    Reply

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Meet Lisa

Lisa

Calling all cooks! You don’t have to be a gourmet chef to get a delicious, healthy meal on the table! At Garlic & Zest, I’ll show you how to make hundreds of seasonal, fresh recipes and indulgent comfort foods with easy step-by-step instructions and photos to help you master the dish.

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