Fresh is always best, but you can make this corn and sugar snap pea salad year round with canned or frozen corn. It’s a simple recipe that will quickly become a staple!
1. Lightly coat a grill pan with cooking spray and set over medium-high heat, or heat your barbecue to medium-high heat. Grill the corncobs for about 5 minutes, or until the corn begins to brown. Using a sharp knife, slice the niblets off of the cobs and place in a bowl. If you want to make this salad year round, buy canned or frozen corn niblets and sauté about 2 cups in a skillet just until browned.
2. Steam or boil sugar snap peas for 1 minute. Drain and rinse with cold water till no longer warm.
2. Add the sugar snap peas, red onion, roasted red pepper and basil to the corn and stir to combine.
3. To prepare the dressing, whisk together the olive oil, cider vinegar, jalapeño, garlic, salt and pepper. Pour the dressing over the salad and toss to combine.
3 fresh cobs of corn (or 3 cups canned or frozen corn)
2 cups sugar snap peas
1/2 cup diced red onion
1/2 cup diced roasted red pepper
1/2 cup chopped fresh basil
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1 1/2 tsp finely chopped jalapeño pepper
1 tsp finely chopped garlic
pinch of salt and pepper
Prep time 5 minutes
Cook time 5 minutes
Make ahead: Can be prepared early in the day and kept refrigerated.
Nutritional Information per Serving
Protein 4 g
Carbohydrates 17 g
Fiber 2.9 g
Total fat 9 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 168 mg