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Ingredients
- 4 ears corn, silk and husks removed
- 2 Tbsp. vegetable oil, divided
- 1 pkg. (8 oz) sugar snap peas or snow peas
- 1 small tomato, diced
- 2 Tbsp. chopped fresh dill
- 1 Tbsp. fresh lemon juice
Preparation
Step 1
Heat grill. Brush corn with 1 Tbsp. oil. Grill 8 minutes or until tender, turning occasionally. Lt cool 15 minutes or until cool enough to handle; cut kernels from corncob.
In skillet over medium-high heat, cook snap peas in 1 Tbsp.oil 3 minutes or until crisp-tender, stirring frequently; remove from heat.
In bowl, gently toss corn, tomatoes, chopped dill and lemon juice. Season with salt and pepper. Arrange snap peas on serving platter. top with corn mixture.