Corn and Crab Salad

It is great to make use of fresh corns from the farm market in summer for this Corn and Crab Salad.   Fresh corn is much sweeter than the frozen ones.   We used artificial crab meat instead of real crab meat for this recipe.  You can always substitute with real crab meat when crab is in season and much more affordable.

Ingredients

• 3 cups fresh corn kernels, about 2 corn
• 2 stalks celery, diced
• 2 avocados, pitted and diced
• 2 tomatoes, diced
• half white onion, diced
• 1 1/2 cups jicama, diced
• 2 cups crabmeat
• 1/3 cup minced jalapeno peppers
• 1/4 cup lime juice
• 3 tablespoons mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon salt
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 1/2 cup chopped fresh coriander
• lettuce and corn chips for presentation

This recipe makes 6 to 8 servings.

Instructions

Wash and dry the lettuce.  Line a big platter with lettuce and corn chips.

Remove the corn husks.  In a large pot of salted boiling water, cook the corn for 2 minutes.  Add diced celery and cook for 30 seconds.  Drain, chill under cold water and drain thoroughly. Use a knife to slice the corn kernels from the stem.

In a large bowl, combine the corn kernels, avocados, tomatoes, celery, jicama, onion and crab meat.

In a medium bowl, whisk together the jalapeno peppers, lime juice, mayonnaise, oil, salt, ground coriander and cumin.

Add the dressing to the diced ingredients and lightly toss until well mixed.

Spoon mixtures onto the serving platter and sprinkle with cilantro.

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