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.
Recipe inspired by The Wicked Noodle and shared at Fiesta Friday and the Weekend Potluck.
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