Corn-Crab-Avocado Relish
 
Makes about 2 cups
Ingredients
  • 2 ears fresh corn, shucked
  • ½ pound jumbo lump crabmeat, picked free of shells
  • 2 ripe avocados, halved, pitted, peeled, and cut into ½-inch cubes
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped green onion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons kosher salt
  • ½ teaspoon ground red pepper
Instructions
  1. Preheat grill to medium-high heat (350° to 400°).
  2. Grill corn for 3 minutes per side or until charred. Set aside until cool enough to handle; cut kernels off cobs.
  3. In a large bowl, stir together corn, crab, and all remaining ingredients. Serve immediately.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/grilled-rib-eyes-and-avocados-corn-crab-avocado-relish-recipe/