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.
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.
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.
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.
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 will be a standout at your next gathering — whether it’s at the beach, on the boat or by the pool!
Sweet Corn and Crab Salad
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 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
More No-Cook Favorites:
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- Mexican Chopped Salad
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- Tuna White Bean Puttanesca
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- Fresh Corn and Avocado Salad
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I make this with mayo mustard and seasoning and serve on tostada shell. Everyone loves it
If only someone who’d actually made it, rated it …
I made it, Sally. It doesn’t suck!
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?
The corn is raw — right off the cob. It’s sweeter and juicier that way.
My husband loves seafood so I think this is a salad he’d actually be really excited about! haha it looks great!
Looks bright and colourful and you just know it’s going to do you good
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!
It’s a date!
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!
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!
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!
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!
Thanks, Veena! It’s a delicious combination for summer. Hope you enjoy!
I’ll take this in any weather! The flavors sound SO delicious together and it’s such a stunning dish. (Beautiful photos!)
Thanks so much Valentina — I’m glad you like it. This is definitely a special one!
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!!!
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!
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.
I’m booking by ticket now! – that sounds wonderful to me!
Oy.. 97 in Florida is about as bad as 97 in WV. So much humidity!!! This sounds incredibly easy and cooling 🙂
You’re right — it’s the humidity!
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!
It will be waiting for you when summer returns, Amanda!
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!
I know, it just makes sense!
Healthy and tasty on all scale. Love it!!
Glad you like it Suchi!
This looks very tasty and full of excellent flavours. A great Summer salad
It’s a good one, Bintu! Lots of great flavors!
Now this looks lovely and fresh and full of flavour. Can you use tinned crab meat?
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.
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!
Thanks so much for sharing, Noel! This is a wonderful dish — I hope you enjoy it as much as we do!
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!
If you’re in AZ, then you feel my pain and then some! Glad you like this salad!
Hi Lisa
Can this salad be made a day in advanced.
Absolutely.
This looks so good! I will be making this for sure in the very near future