Corn And Snap Pea Salad Recipes

GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA

Grilled Shrimp, Corn and Snap Pea Salad with Feta image

Provided by Megan Mitchell

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

4 ears sweet corn, shucked
1 1/2 pounds (26/30 count) shrimp, peeled and deveined
1 large lemon, zested and juiced
Grapeseed oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces sugar snap peas, cut into 1/2-inch pieces on the bias
3 tablespoons finely chopped mint, plus whole leaves for garnish
4 to 5 medium radishes, sliced into 1/4-inch-thick half-moons
3 large scallions, thinly sliced
Extra-virgin olive oil, for drizzling
3-ounce block feta, crumbled into medium chunks

Steps:

Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.

CORN AND SNAP PEA SALAD

Corn and Snap Pea Salad image

This is a crunchy, minty accompaniment to a any main dish.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 40m

Number Of Ingredients 8

Ingredients

Salt and pepper
2 1/2 cups fresh corn kernels, (from 3 ears)
4 cups trimmed snap peas (1 pound)
1/2 cup grated Parmesan cheese
1/3 cup loosely packed fresh mint, thinly sliced
1/4 cup thinly sliced scallions
2 1/2 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar

Steps:

In a large pot of boiling, salted water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl.
Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.

Nutrition Facts : Calories 134 g, Fat 7 g, Protein 6 g

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