Chilled Corn and Crab Salad

Photo: Yunhee Kim

A little spicy crab goes a long way in a sweet and spicy chilled salad, with fresh corn and minced hot red pepper.


  • 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


  1. 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.

  2. Whisk together lemon juice and sugar. Drizzle in remaining tablespoon plus 2 teaspoons oil, whisking until combined.

  3. 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.

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