Crab Cakes with Corn and Avocado Salad

[walton_eats]

The crab cake recipe is here.

Corn and Avocado Salad

2 ears fresh corn; steamed, roasted or grilled, then cut from the cob
1 ripe avocado, diced
2 Roma tomatoes, seeded and diced
1 jalapeno pepper, seeded and minced
1 handful fresh cilantro, finely chopped
3 Tbsp fresh lime juice
1 scallion, green and white, thinly sliced
Kosher salt to taste
Freshly ground black pepper, to taste

Combine all ingredients. Chill.

I took two ears of white corn and trimmed the tops and bottoms, then grilled over high heat on the gas grill, in their husks, for about 20 minutes, turning every five minutes, until the husks were charred. Cooled until I was able to handle them, then stripped the husks and silk, then cut the corn from the cob, then added to the bowl after the kernels cooled.

Grilling added a bit of smokiness to the corn. I think next time I'll shuck the corn and grill, letting the corn brown a bit. But this version was pretty good; the corn was sweet but still crisp, and it went beautifully with the crab cakes.

Comments

[ladycelia.livejournal.com]

Man oh man, that salad looks delicious! I know what I'm doing with leftover corn next BBQ.

[kightp.livejournal.com]

*drool*

In exchange for the food porn, a short-cut for roasting the corn: Cut the kernels off the cob (either raw, or after grilling in the husk for that smoky flavor), heat up a heavy skillet (I used my cast iron) till it's pretty damned hot, then dump in the corn and stir occasionally until it's brown and toasty.