Roasted Corn and Snap Peas Salad

 

Serves 2 to 4 

Ingredients:

 

  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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