This stuff is dynamite-good. Seriously. I should know, because I just ate the whole damn thing.
When I saw the recipe title I just kept reading on and drooling because this salad has all the stuff I love most in it. Except gravy. That would just be weird.
Fresh roasted corn. Avocados. Fresh-from-the-garden tomatoes. Lime and olive oil and crab. Oh, yeah. What’s not to like?
I found the recipe here, but I’ll tell you how I made it.
First, I took two ears of perfectly young and fresh corn on the cob, and I rubbed them with olive oil and I roasted them at 400 for about 20 minutes. While they were cooling, I made the rest of the salad.
I juiced a lime into a bowl, and added just a small amount of finely chopped sweet onion and a teaspoon of olive oil. That sat there taking the edge off the onion. Then I diced up a super juicy tomato, a small avocado, a handful of cilantro, and a little hot chili pepper (because if you know me, you know if it’s good, it’s better spicy). I threw that all into the bowl with the lime juice, then I cut the corn off the cobs and added that. Finally, I opened a can of crab meat (I know–but that’s all I had on hand; if I’d known how good this would be I would have made a run to the store for some nice lump crab meat, but it was plenty good as it was). I added the crab, and then I just stirred it all up and ate it. All. Of. It.
Holy cow. Keeper.