Chilled Corn and Crab Summer Salad

Chilled Corn and Crab Summer Salad


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There are endless possibilities when it comes to corn. This unique summer salad pairs corn and crab that will taste just like summer should. Light and refreshing, you will not have any regrets about this.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

2 servings


  • 3 oz. crabmeat
  • 1 tablespoon of finely chopped cilantro, and additional small leaves for garnish
  • 3 cups fresh corn
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Pinch of sugar
  • 1/3 cup of mozzarella cheese
  • ½ teaspoon kosher salt
  • Freshly ground pepper, to taste

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Start your salad by heating 1 teaspoon of olive oil in a nonstick skillet over medium heat.
Add your corn to the skillet and cook until soft and tender, about 3 minutes. Remove from heat and let cool.
In a separate bowl mix together your lemon juice and sugar. Pour in your remaining olive oil. Whisk until combined.
Combine your corn with your crabmeat. Gently stir in your lemon mixture, salt, pepper and cilantro.
Add mozzarella.
Cover and refrigerate for 30 minutes up to 2 hours.
Garnish with cilantro leaves and serve.

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