Charred And Herbed Corn Salad With Crab

• 4 ears corn, kernels cut from cob
• 2 leeks, white parts only, thinly sliced
• 2 cloves garlic, minced
• 2 avocados - peeled, pitted, and diced into 1-inch chunks
• 1/2 lemon, juiced
• 5 tablespoons vegetable oil
• 1 tablespoon rice vinegar
• 1 tablespoon chopped fresh basil
• 1 teaspoon salt
• 1/2 teaspoon chopped fresh tarragon
• 2 (6 ounce) cans lump crabmeat, drained and flaked

1. Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.
2. Toss diced avocado with lemon juice in a separate bowl to avoid browning.
3. Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.
4. Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.

corn, leeks, garlic, avocados, lemon, vegetable oil, rice vinegar, fresh basil, salt, tarragon, lump crabmeat

Taken from www.allrecipes.com/recipe/223383/charred-and-herbed-corn-salad-with-crab/ (may not work)