This simple snap pea and fire roasted corn salad makes a great side that you can take to backyard cookouts, or even stands as a light meal by itself! Toss it in a simple vinaigrette dressing and top with creamy feta cheese!
Author: Alison's Allspice
Recipe type: Side or Main
Cuisine: American
Serves: 4 sides or 2 light meals
Ingredients
1½ cups frozen corn, thawed
Splash olive oil
2½ cups chopped snap peas (from 3 cups whole)
¼ cup sliced red onion
2 TBS each: white wine vinegar and olive oil
1 garlic clove, minced
¼ tsp each: Dijon mustard, salt, black pepper
¼ cup feta crumbles
Instructions
Preheat broiler on high for 5-10 minutes.
Pat corn dry with paper towels and toss with a splash of olive oil. Spread out on a baking sheet and place in the oven 3-4 inches from the broiler. Broil for 5-10 minutes, or until starting to brown. The longer you let it brown, the chewier the texture will become, so adjust cooking time according to your taste preferences. Watch carefully so that the corn doesn't burn.
Toss roasted corn with chopped snap peas and sliced red onion in a large bowl.
Mix together white wine vinegar, olive oil, garlic, Dijon, salt, and pepper. Pour over snap pea mixture and toss to combine.
Serve sprinkled with feta cheese.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/snap-pea-and-fire-roasted-corn-salad/