4 medium ears corn in husks
1 1/2 tablespoons raspberry vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 medium tomato, seeded, finely chopped
1 small red bell pepper, finely chopped
1/4 cup chopped green onions
1 tablespoon chopped fresh dill
8 oz. lump crabmeat
1. Heat grill. Remove silk from corn; wrap husks back up over corn. Place corn on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill.* Grill 15 minutes or until blackened all over, turning frequently. (For more grilled flavor, peel back all but the last thin layer of husk for last 5 minutes of grilling.) Let stand until cool enough to handle; remove and discard husks. Slice kernels off cobs.
2. Meanwhile, place vinegar in medium bowl. Slowly whisk in oil until well-blended. Whisk in salt and pepper; stir in corn, tomato, bell pepper, green onions and dill. Gently stir in crabmeat. Refrigerate at least 2 hours or up to 24 hours.
TIP *Corn also can be cooked in large pot of boiling salted water. Boil 3 minutes. Remove pot from heat; let stand, covered, 10 minutes. Remove corn; let stand until cool enough to handle. Slice kernels from cobs.
4 (1 1/2-cup) servings
PER SERVING: 295 calories, 16 g total fat (2 g saturated fat), 14.5 g protein, 28.5 g carbohydrate, 55 mg cholesterol, 465 mg sodium, 5 g fiber