These are niblets you’ll want to nibble on all night! Taking the corn off the cob and putting it in a glass makes for a gleaming show of colours. We treated the snow crab claw as a garnish—a little pop of pink under the white crumble of queso fresco (a mild, fresh cheese) or feta.
Ингредиенты
- 6 to 8 ears of corn, blanched and kernels removed (for a total of 6 cups/900 g of kernels)
- 3 tbsp (45 ml) vegetable oil
- 4 green onions, thinly sliced
- 1/4 cup (60 ml) mayonnaise
- 1/2 tsp ground chipotle pepper or smoked paprika
- 3/4 lb (340 g) snow crab claws, shelled
- 3 tbsp queso fresco or crumbled feta cheese
- Lime wedges, to taste
Инструкция
- In a non-stick skillet over high heat, brown the corn kernels in the oil, stirring constantly. Remove from the heat and add the green onions. Let cool.
- In a bowl, combine the mayonnaise and chipotle.
- Spoon the corn mixture into glasses or small bowls. Add the crab and cheese. Top with a spoonful of mayonnaise and a lime wedge.
- Delicious with Grilled Beef Tacos with Sweet Potatoes and Chicken Tacos with Lime and Watermelon.
