Seafood Street Corn Salad | Bookbinder's Recipes

Ingredients

• 12 oz bag fire roasted corn (or 2-4 ears fresh corn, husked)
• 1/2 lb shrimp, peeled, deveined, and cooked
• 1/2 lb lump crab meat (fresh or canned, drained)
• 1 jalapeño, finely diced (optional, for heat)
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp smoked paprika
• 1 tbsp Bookbinder's Creamy Horseradish Sauce
• Bookbinder's Spicy Sriracha Sauce (to taste)