Hands-on Time
30 Mins
Total Time
40 Mins
Serves 4 (serving size: about 1 cup)

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.

How to Make It

Step 1

Heat a grill or grill pan over medium-high heat.

Step 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.

Step 3

Place asparagus on grill rack, and grill 3 minutes or until crisp-tender, carefully turning occasionally.

Step 4

Cut corn kernels off cobs, encouraging clusters to stay intact, if possible. Cut grilled asparagus into 3/4-inch pieces.

Step 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.

Step 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 8g (sat 8g); SODIUM 314mg

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Ratings & Reviews

IoneTaylor's Review

July 25, 2014
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.

Kelldrose's Review

July 14, 2014
This was really good and my husband loved it. Next time I may cut down on the jalapenos for my sake, but otherwise it was great. If you don't have a grill (we didn't), you can put the corn and cut up asparagus under the broiler for 20 minutes (possibly even more if you want more char) instead. We also used imitation crab to be more friendly to our budget and it was still good.

michellefries's Review

July 20, 2014
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.

Hael802's Review

July 30, 2014

goodrel8's Review

July 15, 2014
Made the chicken version and grilled the jalapeno and used about half the amout. I think it have been way too hot otherwise, and I like spicy food. I grilled the chicken rather than use precooked. I think this is a solid recipe and will certainly make it again.

dawnbourget's Review

July 21, 2014
this was AMAZING!!! I used less jalapeño and sautéed the crab in 2 tbls of butter. YUM! will definitely make again.

Nofusscook's Review

July 28, 2014
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.

BenditeOregon's Review

July 19, 2014

coastalkatydid's Review

August 07, 2014
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.

Bicicletta's Review

July 27, 2014