Grilled Corn, Crab, And Asparagus Salad

• 4 ears fresh sweet corn, shucked
• 1 pound asparagus, trimmed
• 1/2 cup diced sweet onion (such as Vidalia)
• 1/4 cup diced jalapeno pepper
• 1 tablespoon finely chopped chives
• 3 tablespoons heavy cream
• 1 teaspoon chopped tarragon
• 1 teaspoon white wine vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 2 garlic cloves, minced
• 8 ounces lump crabmeat

1. Heat a grill or grill pan over medium-high heat.
2. Place corn on grill rack; grill 20 minutes or until here-and-there charred, turning occasionally. Place in a large bowl; cover with foil. Leave in a warm location 10 minutes.
3. Place asparagus on grill rack, and grill 3 minutes or until crisp-tender, carefully turning occasionally.
4. Cut corn kernels off cobs, encouraging clusters to stay intact, if possible. Cut grilled asparagus into 3/4-inch pieces.
5. Combine onion, jalapeno, chives, cream, tarragon, vinegar, black pepper, salt, and garlic in a large bowl. Add asparagus and corn; toss gently to coat. Gently fold in crabmeat. Serve warm.
6. VARIATION Grilled Corn, Chicken, and Bell Pepper Salad: Sub 1 red and 1 yellow bell pepper, halved and seeded, for asparagus. Grill 4 minutes on each side; cut into 1-inch pieces. Sub 2 (1/2-inch) onion slices for diced onion. Grill 3 minutes on each side; chop. Sub oregano for tarragon. Sub 2 teaspoons sherry vinegar for white wine vinegar. Sub 6 ounces shredded skinless rotisserie chicken (dark and white meat) for crab. SERVES 4 (serving size: about 1 cup) CALORIES 233; FAT 8g (sat 8g); SODIUM 314mg

sweet corn, sweet onion, jalapeno pepper, chives, heavy cream, tarragon, white wine vinegar, freshly ground black pepper, kosher salt, garlic, lump crabmeat

Taken from www.myrecipes.com/recipe/grilled-corn-crab-salad (may not work)