With a fridge full of beautiful ears of bi-sweet corn, I am on a bit of a corn kick. I am always in search of meals that I think can be made the night ahead and eaten for lunch the next day, and this one fit the bill.I modified the original recipe (from Cooking Light of course) to work as a lunch meal.
Grated lemon rind from 2 lemons
Lemon juice from 2 lemons
1 teaspoon extra virgin olive oil
1/4 teaspoon honey
1/4 teaspoon Dijon mustard
Salt and pepper, to taste
1/2 cup fresh corn kernels (about 1 ears)
2 tablespoons thinly sliced basil leaves
1 red bell pepper, chopped
1 tablespoon finely chopped red onion
1/2 pound lump crab meat, shell pieces removed
1 cup grape tomatoes, halved
To make the dressing, combine the zest, lemon juice, olive oil, honey, and Dijon mustard. Season with salt and pepper. Stir well with a whisk until the olive oil is incorporated. Add the corn, basil, bell pepper, red onion, crab meat, and tomatoes. Toss gently to coat.
I love citrus with any kind of seafood. Lemon brightens the dish overall and works so well with the crab and tomatoes. Because I let it sit overnight, the citrus flavor really had time to soak in. This is really a great make-ahead meal!