Corn, sugar snap pea & cotija salad
Corn + Sugar Snap Peas + Cotija
Corn season is finally here and I am HERE for it! When veggies are at their peak in the season, you don’t need to do much to them.
I served this one earlier this week with buttermilk-brined spatchcock chicken and it was deeelish. I love these super simple, heathy, fast and seasonal salads all summer long. Hope you love too!
XO, km
THE DISH:
corn, sugar snap pea & cotija salad | serves 4
THE STUFF:
EVOO
3 scallions, sliced
4 ears of corn
1/3 lb sugar snap peas, trimmed
Kosher S + P
1/2 lime
1/3 cup cilantro, chopped
1/2 cup cotija, crumbled
THE HOW-TO:
Add 2 tablespoons EVOO to a large skillet and add the scallion whites. Cook until just soft, about 1 minute. Cut the kernels off the cobs and cut the sugar snap peas into thirds. Add them to the skillet, season generously with S + P and give another healthy drizzle of EVOO. Toss to combine and sauté just until veggies start to soften, about 3 minutes.
Transfer to a serving bowl, give a nice big squeeze of lime juice, stir in the cilantro and sprinkle with the scallion greens and the cotija. BOOM!
A WORD (or several) ABOUT CORN…
• don’t buy corn already peeled or (GASP) wrapped in plastic. The freshest corn will be tightly wrapped in its own husk with no brown spots
• in fact, within a day of being picked, corn starts converting sugar to starch so it loses some of its sweetness almost immediately
• therefore, don’t buy corn more than a couple days in advance
• also: can’t find Cotija? No problem, substitute queso fresca or feta