Yield: 6 servings.
1 16-oz. container Phillips King Crab Meat, larger pieces cut into medallions
1 ear Peruvian purple corn, kernels scraped from cob and tossed with 1 tsp. olive oil and roasted 10 minutes at 450°F*
2 Tbsp. finely chopped red onion
½ cup fresh or canned fire-roasted diced tomatoes