Photo: Christopher Testani; Styling: Thom Driver 
Active Time
25 Mins
Total Time
45 Mins
Yield
Serves 15 (serving size: 1/2 cup)

You can assemble this salad the day before you plan to serve it, but toss in dressing just before serving to keep Andrew Zimmern's salad as crisp as he intended.

How to Make It

Step 1

Bring a large pot of water to a boil. Add snap peas; cook 3 minutes. Drain and rinse snap peas under cold water.

Step 2

Preheat grill to high.

Step 3

Soak corn in cold water 10 minutes; shake off excess water. Grill corn 20 minutes, turning frequently. Cool corn, in husks, 10 minutes. Shuck corn; discard husks and silk.

Step 4

Cut kernels from corn; place in a large bowl. Add snap peas and onions.

Step 5

Combine olive oil and remaining ingredients in a medium bowl. Add to corn mixture, tossing to coat.

Ratings & Reviews

Delicious, Unique recipe! Try it!

Kelli
July 29, 2016
I had this recipe at a friend's barbecue and I loved it so much i had to make it the next day for my barbecue and guests loved it so much they too made it soon after! Very unique, can sit well outside. Very spring/summery too.  Definitely recommend, especially if you like dill. Dress it maybe an hour before eating.

Tasted only like the vegetables themselves - sum not greater than parts.

Dawn
July 11, 2016
This was a lot of work for not a lot of payoff.  Flavor was minimal, but for the flavor of the veggies themselves. Definitely could skip the grilling w husks on and just lightly boil corn in water for a couple minutes, let dry and then cut off.