Roasted Corn - Snap Pea Salad

Roasted Corn - Snap Pea Salad

Yield: 2 Servings

Author: Naples Foodies

Good and Crunchy!! So refreshing, reminds me of when I raided summer gardens in Ohio when I was a kid. Enjoy! You can modify the measurements of the below, just throw it together! You can’t go wrong.

Ingredients

For the Salad:

• 1 or 2 ears of corn, depending on the size
• A handful of snap peas
• Crumbled feta cheese
• Red Onion

For the Vinaigrette:

• 1/2 medium-size orange
• Champagne vinegar
• Maples Syrup
• 1 clove garlic
• Olive oil
• Salt

Instructions

1. In a small bowl, add some of the Champagne vinegar, maple syrup, olive oil, freshly squeezed orange juice, salt, and 1 teaspoon of freshly grated garlic. Whisk the ingredients together until thoroughly combined.
2. Using a knife, remove all of the kernels from your ear of corn.
3. Drizzle a tablespoon of olive oil in a skillet over medium heat. Add the corn and a pinch of kosher salt.
4. Roast the corn for about five minutes, stirring constantly with a wooden spoon until all sides of the kernels are lightly toasted and slightly caramelized.
5. Next, slice about five whole snap peas into rings and add them to a small bowl. Slice red onion in very thin slices, then cut up in bit size pieces.
6. Once the corn is fully roasted, add it to the bowl with the snap peas and onion.
7. Drizzle your preferred amount of vinaigrette over the peas and corn and use a spoon to combine.
8. Top the salad with a generous sprinkle of feta cheese, and enjoy!

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