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Grilled Corn and Snap Pea Salad

Photo: Christopher Testani; Styling: Thom Driver 

Active time 25 mins
Total time 45 mins
Yield

Serves 15 (serving size: 1/2 cup)

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.

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

Nutrition 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

How to Make It

  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.