Bring a large pot of salted water to a boil. Blanch the corn for 2 minutes. Cut the kernels off the cob with a sharp knife.
In a large serving bowl, combine the lemon zest and juice, vinegar and garlic and mix well, then whisk in the olive oil. Fold in the corn, crabmeat, tomatoes, cucumber, pickled shallots and avocado and carefully mix together. Season with salt, black pepper and Aleppo pepper and finish with the torn herbs.
– From Seamus Mullen’s Hero Food by Seamus Mullen/Andrews McMeel Publishing