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