Step 1: Prepare the Corn

• If using fresh corn on the cob: Bring a pot of water to a boil and cook the ears of corn for about 3–4 minutes. Drain and let them cool. Once cooled, cut the kernels off the cob using a sharp knife.

• If using frozen corn: Thaw it under cold running water and pat dry.

• If using canned corn: Drain and rinse well before use.

Step 2: Prepare the Vegetables and Crab Meat

• Halve the cherry tomatoes and place them in a large bowl.

• Finely dice the red bell pepper and red onion, then add them to the bowl.

• If using avocado, dice it just before serving to keep it fresh.

• Gently pick through the lump crab meat, removing any shell pieces. If using imitation crab, shred it into bite-sized pieces.

Step 3: Make the Dressing

• In a small bowl, whisk together the lemon juice, lemon zest, Dijon mustard, olive oil, salt, black pepper, and Old Bay seasoning.

• For extra balance, you can add honey for a touch of sweetness or a pinch of chili flakes for heat.

Step 4: Combine Everything

• Add the corn kernels, crab meat, and chopped basil or cilantro to the bowl with the vegetables.

• Pour the dressing over the salad and gently toss everything together until evenly coated. Be careful not to break up the crab meat too much.

Step 5: Chill and Serve

• For the best flavor, cover the salad with plastic wrap and refrigerate it for at least 15 minutes before serving. This allows the flavors to meld together.

• Serve chilled or at room temperature for the best taste.