Charred and Herbed Corn Salad with Crab

4 ears corn, kernels cut from cob

2 leeks, white parts only, thinly sliced

2 cloves garlic, minced

2 avocados - peeled, pitted, and diced into 1-inch chunks

½ lemon, juiced

5 tablespoons vegetable oil

1 tablespoon rice vinegar

1 tablespoon chopped fresh basil

1 teaspoon salt

½ teaspoon chopped fresh tarragon

2 (6 ounce) cans lump crabmeat, drained and flaked

Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine.

Toss diced avocado with lemon juice in a separate bowl to avoid browning.

Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes.

Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.