- 12 small corn tortillas
- 2-4 tablespoons vegetable oil
- 3 ears fresh corn, shucked
- 1 - 1 1/2 cups prepared Pico de Gallo
- 2 avocados, diced
- 1 lime, cut into wedges
- 4-8 ounces fresh Dungeness crab meat
- Salt and freshly ground black pepper
Heat oil in skillet over medium-high heat and fry tortillas on both sides until lightly browned and crisp. Remove to plate lined with paper towels.
Grill corn over medium-high heat until lightly charred on all sides. Cool to room temperature, then cut corn from cob.
Combine corn, Pico de Gallo, diced avocado and a squeeze of lime in a bowl and season with salt and pepper. Toss gently. Serve salad on fried tortillas, topped with a mound of Dungeness crab. Garnish with a wedge of lime.
The corn can be done a day ahead – simply grill a few extra ears for salad the next day whenever you are grilling corn on the barbecue.