Summer Corn & Crab Salad With honey-citrus dressing
Cut fresh off the cob, locally grown corn can be used in so many delicious ways. Enjoy this no-cook salad with some sweet NC crab. Exact measurements not necessary! Feel free to toss in any other fresh veggies you have on hand.
Ingredients
Dressing
- ⅓ cup honey
- ⅓ cup oil
- 4 tablespoons fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- Zest of 1 orange, lemon and lime
- ½ teaspoon white pepper
- 4 cups fresh corn, cut from cob, about 6 ears
- 1 small red onion, cut into slivers
- 1 cup diced celery
- 1 red bell pepper, chopped
- Several radishes, chopped
- 1 cup chopped cilantro
- 8 ounces fresh crabmeat (or more if you like!)
Directions
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Whisk all dressing ingredients and set aside.
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Stir all ingredients together with dressing. Gently fold in crab. Chill for at least an hour or two for flavors to meld.
![Cutting Corn Hack](/images/2019/07-July/Recipes/Cutting-Corn-Hack.jpg)
Airborne corn
Do your little niblets of corn go flying hither and yon when cutting off the cob? We have a simple solution. Grab your Bundt pan and put the tip of the cob into the center hole. Then cut your corn right down into the cake pan.