Grilled Corn and Snap Pea Salad

Nothing says summer like fresh corn. This was amazing – really fresh and full of flavor. Since I wasn’t going to a picnic and only feeding three, I halved the recipe, which is from July 2016 Cooking Light.

grilled corn and snap pea

 Yield: Serves 15 (serving size: 1/2 cup)

Ingredients:

1 1/2 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
1/4 cup fresh lemon juice
3 tablespoons minced fresh dill
3 tablespoons white vinegar
1 tablespoon sugar
1 1/4 teaspoons sea salt
1 teaspoon black pepper
1 serrano chile, minced

Preparation:

  1. Bring a large pot of water to a boil. Add snap peas; cook 3 minutes. Drain and rinse snap peas under cold water.
  2. Preheat grill to high.
  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.
  4. Cut kernels from corn; place in a large bowl. Add snap peas and onions.
  5. Combine olive oil and remaining ingredients in a medium bowl. Add to corn mixture, tossing to coat.

Nutritional Information:
Calories 117
Fat 7 g
Satfat 1 g
Monofat 4.8 g
Polyfat 0.9 g
Protein 3 g
Carbohydrate 13 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 203 mg
Calcium 27 mg
Sugars 6 g
Est. Added Sugars 1 g

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