Food & Cooking Recipes Ingredients Seafood Recipes Chilled Corn and Crab Salad 3.7 (17) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Yunhee Kim Servings: 4 A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper. Ingredients 2 tablespoons olive oil 3 cups fresh corn kernels (from about 6 ears of corn) 1 small red onion, finely chopped (about ½ cup) 2 tablespoons fresh lemon juice Pinch of sugar 1 teaspoon minced, seeded hot red chile, such as red Thai chile 3 ounces lump crabmeat (about ¾ cup) 1 tablespoon coarsely chopped fresh basil, plus small leaves for garnish ½ teaspoon coarse salt Freshly ground pepper, to taste Directions Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add corn, and cook until tender, about 3 minutes. Remove from heat. Stir in onion. Let cool. Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined. Combine corn-onion mixture, chile, crabmeat, and basil. Gently stir in lemon dressing, salt, and pepper. Cover, and refrigerate until chilled, at least 30 minutes (or up to 2 hours). Serve garnished with basil leaves. Print