Instead of boiling, charring the corn in a frypan intensifies its sweet flavours in this lovely crab salad. Make ahead of time and place on lettuce leaves just before serving.
Heat a large saucepan over medium-high heat. Place corn in saucepan and cook 8 minutes or until slightly charred, turning often. Let cool, then cut the kernels from the corn and place in a large bowl.
Add celery, roasted peppers, coriander, spring onions and crabmeat, toss.
In a small bowl, combine lime juice, mayonnaise, pepper and salt, cayenne. Whisk well then pour over crab mixture.
Serve on lettuce leaves. Each diner gets two leaves.