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

In a non-stick skillet over high heat, brown the corn kernels in the oil, stirring constantly. Remove from the heat and add the green onions. Let cool.

In a bowl, combine the mayonnaise and chipotle.

Spoon the corn mixture into glasses or small bowls. Add the crab and cheese. Top with a spoonful of mayonnaise and a lime wedge.

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