Recently, Eric & I were away for the better part of a week. It was part work related and part extended family related. Half hour into the 4 hour drive home, my car had tire trouble. We spent 2 1/2 hours waiting for the tire to be re-plugged so we could finish the ride home. A long day after a busy week & weekend ended very well. Kelly & Gilbert had dinner ready & waiting for us. They made appetizers & had cocktails waiting for us when we walked in, and the chicken dish and salad were just about ready. All of it was delicious and will be making an appearance here in the future. Since sweet corn is now hitting the stores & markets, the salad is the first recipe from that wonderful meal to be posted here.
Due to major innovations by Native American farmers over the course of several thousand years, the maize grass that Columbus & his contemporaries found in the new world was bred to become the sweet corn we enjoy today. Corn is the single biggest agricultural crop in the U.S. and we’re the largest producer of it in the world. It has evolved into one of the country’s most versatile edible and drinkable crops, providing popcorn, cornmeal, bourbon, corn on the cob and countless other American staples. Here’s how Kelly & Gilbert started off our sweet corn season!
Corn & Snap Pea Salad
Corn & Snap Pea Salad (adapted from Andrew Zimmern via cookinglight.com)
Serves 8 (serving size: 1/2 cup) Total time: 45 Minutes, Active: 25 Minutes
Ingredients:
- 1 quart sugar snap peas, trimmed and strings removed
- 4 ears corn on the cob
- 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 jalapeno, minced
Preparation:
Bring a large pot of water to a boil. Add the snap peas and cook them for 3 minutes. Drain and rinse the snap peas under cold water.
Cook the snap peas.
Preheat the grill to high. Shuck the corn & clean off the silk. Grill the ears of corn for 20 minutes, turning frequently. When it is cool enough to handle, cut the kernels from the cobs.
Shuck & grill the corn, then remove the kernels from the cobs.
Place the corn in a large bowl. Add the snap peas and onions.
Combine the corn, snap peas and green onion.
Combine the olive oil, lemon juice, dill, vinegar, sugar salt & pepper, and the jalapeno in a medium bowl. Add the dressing to the corn mixture, just before serving.
Mix the dressing ingredients together.
Toss the mixture to coat it with the dressing and serve.
A light & refreshing summer salad!
It wouldn’t be summer without corn on the cob! ~Linda
Corn & Snap Pea Salad (adapted from Andrew Zimmern via cookinglight.com)
Serves 8 (serving size: 1/2 cup) Total time: 45 Minutes, Active: 25 Minutes
Ingredients:
- 1 quart sugar snap peas, trimmed and strings removed
- 4 ears corn on the cob
- 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 jalapeno, minced
Preparation:
Bring a large pot of water to a boil. Add the snap peas and cook them for 3 minutes. Drain and rinse the snap peas under cold water.
Preheat the grill to high. Shuck the corn & clean off the silk. Grill the ears of corn for 20 minutes, turning frequently. When it is cool enough to handle, cut the kernels from the cobs.
Place the corn in a large bowl. Add the snap peas and onions.
Combine the olive oil, lemon juice, dill, vinegar, sugar salt & pepper, and the jalapeno in a medium bowl. Add the dressing to the corn mixture, just before serving.
Toss the mixture to coat it with the dressing and serve.