Grilled Corn and Crab Pasta Salad

Name: Grilled Corn and Crab Pasta Salad
Total time: 45 min
Yield: 8 people
Ingredients: 3 ears corn on the cob; 1 pound pasta; 1 pound lump crab meat; 1 red pepper; 4 green onions; 3 tablespoons chopped fresh parsley; 3 tablespoons chopped fresh cilantro; 3 tablespoons chopped fresh chives; kosher salt and pepper; pinch of Crushed Red Pepper Flakes; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon white wine vinegar; 1 teaspoon honey; 1 garlic clove; 2 tablespoons chopped fresh chives; kosher salt and pepper; ⅓ cup extra virgin olive oil

User Reviews

5.0

45 reviews

Excellent

Total Time
45 mins
Servings
8 people
Course
Side Dish
Cuisine
American

Grilled Corn and Crab Pasta Salad

Kian Mendoza

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This grilled corn and crab pasta salad recipe is summer in a dish! Crisp, refreshing and perfect for the warm summer weather. Delish!

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Ingredients

Servings

3 ears corn on the cob, shucked
1 pound pasta, cooked
1 pound lump crab meat
1 red pepper, thinly sliced or chopped
4 green onions, thinly sliced
3 tablespoons chopped fresh parsley
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh chives
kosher salt and pepper
pinch of Crushed Red Pepper Flakes

vinaigrette

2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar (I like prosecco or champagne)
1 teaspoon honey
1 garlic clove, minced
2 tablespoons chopped fresh chives
kosher salt and pepper
⅓ cup extra virgin olive oil

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Instructions

Bring a pot of salted water to a boil and cook your pasta according to the directions. You can always do this ahead of time!
Preheat your grill to the highest setting. I don’t use olive oil or anything here - I find that it browns nicely on the grill and there is enough flavor with everything else! If you’d like, you can brush or spray it with olive oil.
Place the corn on the grill grates and cook until charred and golden, rotating every few minutes. My corn takes 10 to 15 minutes total, maybe a bit less for smaller ears. You may need to remove smaller ears sooner. Once the corn is finished, slice the kernels off the cob.
In a large bowl, combine the pasta, lump crab meat, corn, red pepper, green onions and herbs. Drizzle with the vinaigrette and toss well. Taste and season with a few pinches of salt and pepper if needed. Stir in a pinch of red pepper flakes. Serve!
You can make this ahead of time (even the night before) and leftovers are great too! Store it in the fridge.

vinaigrette

Whisk together the lemon juice, vinegar, honey, garlic and chives with a big pinch of salt and pepper. Whisk in the olive oil until the mixture is emulsified. Any extras stay great in the fridge for 3 to 4 days.