Grilled Corn and Snap Pea Salad

Name: Grilled Corn and Snap Pea Salad
Total time: 45 min
Yield: Serves 15 (serving size: 1/2 cup)
Ingredients: 1 ½ pounds sugar snap peas, trimmed and strings removed; 6 ears summer corn with husks; 1 cup very thinly sliced green onions; 7 tablespoons olive oil; ¼ cup fresh lemon juice; 3 tablespoons minced fresh dill; 3 tablespoons white vinegar; 1 tablespoon sugar; 1 ¼ teaspoons sea salt; 1 teaspoon black pepper; 1 serrano chile, minced

3 Ratings
3 Reviews

You can assemble this salad the day before you plan to serve it, but toss in dressing just before serving to keep Andrew Zimmern's salad as crisp as he intended.

By Andrew Zimmern, Minneapolis, MN

Recipe by Cooking Light July 2016

Gallery

Credit: Christopher Testani; Styling: Thom Driver

Recipe Summary

active:

25 mins

total:

45 mins

Yield:

Serves 15 (serving size: 1/2 cup)

Nutrition Info

Directions

Step 1
Bring a large pot of water to a boil. Add snap peas; cook 3 minutes. Drain and rinse snap peas under cold water.

Advertisement
Step 2
Preheat grill to high.
Step 3
Soak corn in cold water 10 minutes; shake off excess water. Grill corn 20 minutes, turning frequently. Cool corn, in husks, 10 minutes. Shuck corn; discard husks and silk.
Step 4
Cut kernels from corn; place in a large bowl. Add snap peas and onions.
Step 5
Combine olive oil and remaining ingredients in a medium bowl. Add to corn mixture, tossing to coat.

Nutrition Facts

Per Serving:

117 calories; fat 7g; saturated fat 1g; mono fat 4.8g; poly fat 0.9g; protein 3g; carbohydrates 13g; fiber 2g; iron 1mg; sodium 203mg; calcium 27mg; sugars 6g; added sugar 1g.

Sort by: Newest

Newest Oldest

Corey Bennett Williams

08/10/2022

This tastes like summer in your mouth. Maybe my favorite summer salad ever. We sliced the snap peas diagonally to make them bite sized and minced the serrano into the tiniest pieces possible for just a little sweet heat in every bite. WOW.

Dawn

07/29/2016

I had this recipe at a friend's barbecue and I loved it so much i had to make it the next day for my barbecue and guests loved it so much they too made it soon after! Very unique, can sit well outside. Very spring/summery too. Definitely recommend, especially if you like dill. Dress it maybe an hour before eating.

Kelli

07/11/2016

This was a lot of work for not a lot of payoff. Flavor was minimal, but for the flavor of the veggies themselves. Definitely could skip the grilling w husks on and just lightly boil corn in water for a couple minutes, let dry and then cut off.

Back to Grilled Corn and Snap Pea Salad

All Reviews for Grilled Corn and Snap Pea Salad

- of Reviews

50 Ways to Use Trader Joe’s Speculoos Cookie Butter

15 Unexpected Ways to Use Hot Chocolate Mix

65 Super Easy Finger Foods to Make for Any Party