- 4 ears fresh sweet corn, shucked
- 1 pound asparagus, trimmed
- 1/2 cup diced sweet onion (such as Vidalia)
- 1/4 cup diced jalapeño pepper
- 1 tablespoon finely chopped chives
- 3 tablespoons heavy cream
- 1 teaspoon chopped tarragon
- 1 teaspoon white wine vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 2 garlic cloves, minced
- 8 ounces lump crabmeat
- calories 209
- fat 6.2 g
- satfat 3.1 g
- monofat 1.7 g
- polyfat 0.9 g
- protein 17 g
- carbohydrate 27 g
- fiber 5 g
- cholesterol 70 mg
- iron 3 mg
- sodium 367 mg
- calcium 99 mg
How to Make It
Heat a grill or grill pan over medium-high heat.
Place corn on grill rack; grill 20 minutes or until here-and-there charred, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes.
Place asparagus on grill rack, and grill 3 minutes or until crisp-tender, carefully turning occasionally.
Cut corn kernels off cobs, encouraging clusters to stay intact, if possible. Cut grilled asparagus into 3/4-inch pieces.
Combine onion, jalapeño, chives, cream, tarragon, vinegar, black pepper, salt, and garlic in a large bowl. Add asparagus and corn; toss gently to coat. Gently fold in crabmeat. Serve warm.
VARIATION Grilled Corn, Chicken, and Bell Pepper Salad: Sub 1 red and 1 yellow bell pepper, halved and seeded, for asparagus. Grill 4 minutes on each side; cut into 1-inch pieces. Sub 2 (1/2-inch) onion slices for diced onion. Grill 3 minutes on each side; chop. Sub oregano for tarragon. Sub 2 teaspoons sherry vinegar for white wine vinegar. Sub 6 ounces shredded skinless rotisserie chicken (dark and white meat) for crab. SERVES 4 (serving size: about 1 cup) CALORIES 233; FAT 8g (sat 8g); SODIUM 314mg