Charred And Herbed Corn Salad With Crab Recipes

Steps:

• 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.

Steps:

• Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill; when cool enough to handle, cut kernels from cobs and transfer to a large bowl. DO AHEAD: Corn can be made 3 hours ahead. Let stand at room temperature.
• Place onion in a strainer and rinse with cold water to mellow its flavor. Drain well. Mix onion, remaining 5 tablespoons oil, tomatoes, basil, 1/3 cup lime juice, and thyme into corn. Season to taste with salt, pepper, and more lime juice, if desired. DO AHEAD: Salad can be assembled 1 hour ahead. Let stand at room temperature.

Steps:

• Cut the corn kernels from the cobs. Set aside 1/4 cup for the garnish. Over a bowl, scrape each cob with the back of a knife to release the juices.
• Place the kernels and juice in a blender. Blend briefly on low to break up the corn, then on high for about 2 minutes to make a purée. If using frozen corn, add 1/4 cup water to the blender. (If the corn will not blend, stop the machine and loosen the kernels with a spoon before trying again.) Strain the purée through a sieve placed over a saucepan and lined with 3 layers of fine cheesecloth. Press on the solids with a ladle to release the juices, then wring out the corn-filled cheesecloth to extract the remaining juices. You should have about 2 1/2 cups corn juice.
• Add the butter, 2 tablespoons sugar and 1/2 teaspoon salt to the saucepan and place over medium-low heat. Season with more sugar and salt to taste. Whisk continually until the butter melts, then stir until the sauce lightly coats the back of a wooden spoon, 12 to 16 minutes. Transfer to a heatproof container and cover with plastic wrap to cool.
• Whisk the cooled sauce until smooth. Cover an 8 1/2 -by-12-inch rimmed cookie sheet with wax paper. (Make sure the cookie sheet fits in the freezer and that its surface is perfectly flat.) Spray the wax paper with cooking oil, then pour the sauce over it in a thin sheet (about $(7$)2-inch thick). Drain off the excess sauce and place the sheet in the freezer. Repeat with a second cookie sheet.
• Combine the coconut milk, curry powder, 1 tablespoon sugar and 1 1/2 teaspoons salt in a small saucepan. Simmer for 3 minutes, stirring constantly. Remove from the heat and chill.
• Cut the avocado slices in half horizontally. Zest the lime, then peel and segment the lime and cut the segments in half horizontally. If using large basil leaves, tear them into small pieces.
• Cut each of the frozen corn sheets into 4 3-by-8-inch rectangles, slicing through the wax paper. Return the cookie sheets to the freezer.
• To serve, arrange a few pieces of crabmeat, avocado and red pepper flat in a 2-by-6-inch area on each of 8 plates. Do not pile the ingredients. Top each salad with a few corn kernels, a little lime zest and basil. Dab with a touch of coconut sauce. Remove a rectangle of corn sauce from the freezer. Peel the wax paper from it as you lay it directly over a salad. Work quickly -- the sauce melts rapidly and will stick to the wax paper unless frozen solid. Do not worry about breaks in the sheet. As the sheet thaws, the sauce will envelope the ingredients below. Garnish with corn kernels, lime zest and basil. Repeat with the remaining 7 salads.