Steven Satterfield’s Roasted Spaghetti Squash in Squash Seed Broth
Serves 4, with extra broth
Cooks in 1 hour and 15 minutes
recipe
Grilled Corn Salad with Crab and Blueberries
51
Serves: 4
Hands On Time:
Total Time:
Ingredients
4 ears yellow corn, shucked
8 ounces jumbo lump crab
1 cup blueberries
1 avocado, peeled, pitted and diced
5 scallions, thinly sliced
3 tablespoons thinly sliced fresh basil
3 tablespoons high-quality extra-virgin olive oil
Zest and juice of 1 lime
Salt and freshly ground black pepper
Instructions
Heat a grill or grill pan to medium heat. Place the corn on the hot grill, turning occasionally, to lightly caramelize the exterior. Once the corn has been toasted, remove from the heat and cool to room temperature.
Place a small mixing bowl upside down inside of a larger mixing bowl. Hold one ear of corn by the top while resting the bottom of the ear on top of the inverted bowl. Use a chef’s knife to carefully cut away the corn from the cob — the larger bowl should keep the corn contained to one area. Repeat until all the corn has been removed from the cob. Fold in the remaining ingredients and season with salt and pepper. Taste and adjust the seasoning with more salt or lime juice if desired. Serve immediately.
About the recipe
This bright summer salad may seem like an odd combination of ingredients, but each component really plays off of each other in a nice way. Lightly charring the corn on the grill adds a complex smokiness that reins in corn’s natural sweetness, while fresh herbs help keep the dish on the savory side.
