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Grilled Corn and Crab Salad with Summer Ale Cilantro Vinaigrette

Ingredients
  

  • 2 ears of corn grilled, kernels cut off
  • 6 wt oz lump crab meat
  • ½ cup tomatoes chopped
  • 1 avocado chopped
  • for the vinaigrette:
  • ¼ cup cilantro packed
  • 1 tsp brown sugar
  • 1 clove garlic smashed
  • pinch salt
  • 1 tbs lime juice
  • 3 tbs summer ale
  • 3 tbs olive oil

Instructions
 

  • Put the corn kernels, crab, tomatoes, and avocado in a large bowl, set aside.
  • In a food processor add the cilantro, brown sugar, garlic, salt, lime juice and beer, process until well combined. While the food processor is running, slowly add the olive oil in a slow steady stream, blend until smooth.
  • Drizzle the dressing over the salad, toss to combine.