Spring is the season that gets me most excited about food! All the fresh spring veggies after a long winter are so inviting. This week I found bright green snap peas to make this simple snap pea and fire roasted corn salad!
This salad makes a great side that you can take to backyard cookouts, or even stands as a light meal by itself. I mixed in some chickpeas and made it into an easy lunch!
Corn on the cob is not in season, so I used frozen corn and roasted it under the broiler instead of using a grill. Roasting the corn highlights its sweetness and adds hints of caramelized flavor to the salad!
I chopped the snap peas so that the different components of the salad were of similar size. This makes it easier to eat than leaving the snap peas whole.
Variations to the Snap Pea and Fire Roasted Corn Salad recipe:
- Roasted Corn: During the summer, use cobs of corn and roast them on the grill instead of heating the broiler. Large grocery stores may also stock fire roasted corn in the produce section!
- Snap Peas: Swap in green beans or snow peas if that’s what you have on hand!
- Add Protein: To make the salad more filling as a stand alone meal, mix in some chickpeas or white beans!
- 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
- 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.
That fire roasted corn sounds so good. Love this combo of ingredients – been eating a ton of snap peas recently.
Me too! Wonderful spring produce! Thanks Jenny!
Oooh the fire roasted corn adds SO much flavor – love this idea!
Yes- so much flavor! I can’t wait for corn on the cob to be in season so I can roast it on the grill! Thanks Deanna!
This is so bright and springy- love it!
Thank you Shannon!
Yum! I just made a corn salad last week, and it was so easy using frozen corn. Love your version with snap peas~I’d love to make this!
I hope you try it! The sweet corn and sugar snap peas are a perfect match!
I LOVE snap peas! yum!!
Me too! Thanks Lindsey!
Can’t wait for snap pea and corn season!
Isn’t fresh produce so fun! I hope you love the recipe!
This salad looks perfect for spring! I can’t wait until peas start to grow here! I like the bright colors of this pretty salad, and roasting the corn is a great idea! Thank you for sharing at Fiesta Friday!
Thank you Jenny, I hope you love the salad!
I had this recipe at a friend’s barbecue and I loved it so much i had to make it the next day for my barbecue and guests loved it so much they too made it soon after! Very unique, can sit well outside. Very spring/summery too. Definitely recommend, especially if you like dill. Dress it maybe an hour before eating.
I’m so glad everyone loved the dish! Thanks for posting and letting us know the results!
LOVE fire roasted corn! It makes such a difference!
It does, doesn’t it?! Thanks Emily!
Looks super gorgeous and yummy!
Thank you Monika!
Yum! Looks so bright and refreshing!
Thanks Sonali!
Love love the combo of snap peaks and corn! What a refreshing BBQ dish!
I agree completely! Thanks Emily!