Grilled Corn, Crab, And Asparagus Salad Recipe

Name: Grilled Corn, Crab, And Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ears fresh sweet corn, shucked; 1 pound asparagus, trimmed; 1/2 cup diced sweet onion (such as Vidalia); 1/4 cup diced jalapeno 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

Servings: persons

4 ears fresh sweet corn, shucked
1 pound asparagus, trimmed
1/2 cup diced sweet onion (such as Vidalia)
1/4 cup diced jalapeno 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

1
Heat a grill or grill pan over medium-high heat.
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
Place asparagus on grill rack, and grill 3 minutes or until crisp-tender, carefully turning occasionally.
4
Cut corn kernels off cobs, encouraging clusters to stay intact, if possible. Cut grilled asparagus into 3/4-inch pieces.
5
Combine onion, jalapeno, 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 8g (sat 8g); SODIUM 314mg

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ears fresh sweet corn, shucked, 1 pound asparagus, trimmed, 1/2 cup diced sweet onion (such as Vidalia), 1/4 cup diced jalapeno pepper, and more.

Yes, Grilled Corn, Crab, And Asparagus Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Corn, Crab, And Asparagus Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions