If you worry that the asparagus may fall through the grill grate, line up a row of spears and run two skewers through them (one toward the top of the spears, and one toward the bottom), creating a "raft" that will hold them together.
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
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
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This is a stellar recipe! The sweet corn and spicy jalapenos are a nice mix, the warm veggies and cold crab compliment each other and the dressing is not too much but enough to give everything a nice finish. Bonus? The hubs loved it too! Will definitely be making this again.
Very good. This is a good summer recipe for company. I did the chopping early in the day which made it easy to put together just before serving. I did decrease the jalapeno to half and hardly noticed it. Next time I would add more.
I made this substituting sweet Italian sausage for the crab and green beans for the asparagus. It was good, it was something different, but it wasn't amazing. I think next time I'll make the chicken version.
really great taste, used the crab and roasted TJ corn because we had it in the freezer, may add double the herb vinegar mixture next time this will double the jalapeno which i will like, will definitely try fresh grilled corn. great meal to throw together for guests.