Roasted Corn and Snap Peas Salad

Roasted Corn and Snap Peas Salad


Serves 2 to 4 


  • 4 Corn on the cobs
  • 16 oz (one bag) of Snap Peas
  • 1/4 Cup and 1 Tablespoon Olive Oil
  • 1/8 Cup Champagne Vinegar (or your favorite vinegar)** May also add a little more to taste
  • Lemon Juice from 1 to 1/2 Lemons
  • 1 Teaspoon Lemon Zest
  • 1 Garlic Clove Minced
  • Salt to taste
  • Optional; fresh dill (2 Teaspoons)


  1. Cut all the corn off the cob carefully.
  2. In a large pan add 1 tablespoon of olive oil over medium heat.
  3. Add all corn to the pan and cook until lightly roasted and starting to pop (about 3 to 5 minutes).
  4. Chop the snap peas and add to a large bowl.
  5. Add corn in with the snap peas, lemon zest, lemon juice, olive oil, vinegar and salt. Mix well and enjoy 🙂
  6. Optional; add fresh dill on top.





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