Grilled Corn, Crab, and Asparagus Salad

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.

Yield: Serves 4 (serving size: about 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 30 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 209
  • Fat: 6.2g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 17g
  • Carbohydrate: 27g
  • Fiber: 5g
  • Cholesterol: 70mg
  • Iron: 3mg
  • Sodium: 367mg
  • Calcium: 99mg

Ingredients

  • 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

Preparation

  1. 1. Heat a grill or grill pan over medium-high heat.
  2. 2. 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.
  3. 3. Place asparagus on grill rack, and grill 3 minutes or until crisp-tender, carefully turning occasionally.
  4. 4. Cut corn kernels off cobs, encouraging clusters to stay intact, if possible. Cut grilled asparagus into 3/4-inch pieces.
  5. 5. 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.
  6. 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 8.8g (sat 3.8g); SODIUM 314mg
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