Grilled Summer Corn and Sugar Snap Pea Salad

by TGC Staff | July 5, 2001 12:00 am

Grilled Summer Corn and Sugar Snap Pea Salad

Prep Time: 15 minutes – Cost: $
“Servings: 6-8 – Difficulty Level: 2



  1. Peel the husks from the corn and remove the silk. On a very hot grill, cook the corn to blister and lightly char. Carefully cut the corn kernels from the cob.
  2. Heat a 2-quart saucepan over a medium heat and add the olive oil. Add the onion and chili pepper, cooking until the onions become translucent, about 3-5 minutes. Add the cumin and cook for 30 seconds. Add the sugar snap peas and cook for about 3 minutes to "off" the rawness of the peas. Remove from heat, mix in the corn, the red wine vinegar, and parsley, then season with salt and pepper. Serve warm or cold.

Source: The Farmer’s Market Cookbook

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