Krabby Corn Salad
Bright, briny, fresh, dilly, DEEELICIOUS! Get this salad into your rotation now!
Ingredients
1/3 cup mayonnaise
1/3 cup Greek yogurt
1 1/2 teaspoon salt
1 tablespoon vinegar
1/4 teaspoon garlic powder
2 cups raw corn (off the cob)
1 1/2 cups chopped imitation crab
1/2 cup chopped dill pickles
1 tablespoon chopped fresh dill
2 tablespoons diced chives
Instructions
In a small bowl, combine mayonnaise, yogurt, 1/2 teaspoon of salt, vinegar, and garlic powder; set aside.
In a medium pot, bring 4 cups of water to a boil. Season the water with remaining teaspoon of salt. Add corn to the water and cook for 2 minutes. Drain the corn and cool for 10 minutes.
Transfer the corn to a large bowl and add the remaining ingredients.
Add the dressing and toss well to combine.
Refrigerate salad for 1 hour and serve cold.
Krabby Corn Salad
Ingredients
Instructions
- In a small bowl, combine mayonnaise, yogurt, 1/2 teaspoon of salt, vinegar, and garlic powder; set aside.
- In a medium pot, bring 4 cups of water to a boil. Season the water with remaining teaspoon of salt. Add corn to the water and cook for 2 minutes. Drain the corn and cool for 10 minutes.
- Transfer the corn to a large bowl and add the remaining ingredients.
- Add the dressing and toss well to combine.
- Refrigerate salad for 1 hour and serve cold.
Check out some of my other creations:
DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!
An ancient grain meets a super green at a bar and they live healthily ever after.