Corn and Crab Salad | RICARDO

Ingredients

• 6 to 8 ears of corn, blanched and kernels removed (for a total of 6 cups/900 g of kernels)
• 3 tbsp (45 ml) vegetable oil
• 4 green onions, thinly sliced
• 1/4 cup (60 ml) mayonnaise
• 1/2 tsp ground chipotle pepper or smoked paprika
• 3/4 lb (340 g) snow crab claws, shelled
• 3 tbsp queso fresco or crumbled feta cheese
• Lime wedges, to taste