These last few weeks have brought a lot of emotional milestones to our lives. Last day of school. First time eating at a restaurant. Good-byes to friends who are moving, but also hellos to family we haven’t seen in 15 months. And also… summer weather!
I would like to introduce you to my new favorite summer recipe that has been buzzing around the internet lately – the Roasted Corn and Snap Pea Salad. This addictive and versatile dish can be whipped up in less than 10 minutes for a quick and easy standalone meal or served as the perfect side dish to your summer BBQ. Warm sweet roasted corn, cool and crunchy snap peas, and salty feta are all combined with a lush orange citrus vinaigrette that demands you sit outside and bask in that summer garden sun! This easy recipe is full of unexpected flavors and will quickly become your new go to shareable summer salad.
- 2 ears of corn
- 1 bag of sugar snap peas, sliced
- ½ cup crumbled feta
- 1 TB olive oil
- Juice of 1 naval orange OR 2 mandarin oranges
- 1/8 cup champagne vinegar
- 1 garlic clove, minced
- 2 TB olive oil
- Salt and pepper to taste
Slice snap peas taken fresh from refrigerator and place in a salad bowl. Using a knife, remove kernels from the fresh corn cob and sauté in pan on medium heat with olive oil, turning constantly until slightly caramelized. Alternatively, you can grill the corn, carefully turning until fully toasted and then slice off cooked kernels. Add warm corn kernels to the snap peas and top with the crumbled feta. In a small bowl, whisk together the champagne vinegar, orange juice, olive oil, and garlic, then toss salad to coat with the vinaigrette. Top with a generous sprinkle of salt and pepper and serve fresh.