The Salad I Can’t Stop Making (Thanks, Cameron Diaz)
A few years ago during the pandemic days of 2020, Cameron Diaz casually dropped a roasted corn and snap pea salad into the world—and I’ve been thinking about it ever since. It was one of those random recipe moments while scrolling insta that somehow wormed its way into my brain and then onto every table I’ve set each summer since.
Of course, in true Herby fashion, I gave it a little makeover.
This version still celebrates the sweetness of fresh corn and the crisp crunch of sugar snap peas, but it’s got a little extra flair: a lemon-shallot vinaigrette made with roasted walnut oil. It’s a flavor upgrade that takes bright and herby to a whole new level. The kind of dressing that makes you want to bottle it up and pour it over everything—including your social life. (You know I love a good vinaigrette with range.)
It’s a mid-day pick-me-up, a grilled side dish show-stealer, or that thing you bring to a potluck that no one goes for at first until one brave soul eats it and starts raving about how delicious it actually is (I know – there’s always gotta be someone!).
Whether you’re channeling your inner 2000s romcom queen Cameron or just trying to eat more seasonal vegetables in a way that don’t feel boring, this salad is it.
Let’s get into it.
Charred Corn & Sugar Snap Pea Salad with Lemon-Shallot Vinaigrette
Equipment
- Cast iron skillet or grill pan
- Medium mixing bowl
- Small jar or whisk for vinaigrette
- Chef’s knife
- Cutting board
Ingredients
For the Salad:
- 2 ears fresh corn husked
- 1 cup sugar snap peas trimmed
- 1 tbsp olive oil
- Pinch of flaky salt
- Fresh cracked black pepper to taste
- 1 tbsp chopped fresh parsley optional
- Zest of 1 lemon
For the Vinaigrette:
- 1 small shallot finely minced
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp white wine vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp maple syrup optional, for balance
- 2 tbsp roasted walnut oil or sub extra virgin olive oil
- Salt & pepper to taste
Instructions
- Heat a grill pan or cast iron skillet over medium-high heat. Brush corn with olive oil and cook, rotating occasionally, until lightly charred on all sides (about 8–10 minutes). Let cool slightly, then slice the kernels off the cob.
- In the same pan, add the trimmed sugar snap peas and a drizzle of oil. Sauté for 2–3 minutes until slightly blistered but still crisp. Remove from heat.
- In a small bowl or jar, combine minced shallot, lemon juice, white wine vinegar, Dijon mustard, and maple syrup. Whisk to combine. Slowly drizzle in roasted walnut oil while whisking (or shake sealed jar vigorously). Season to taste with salt and pepper.
- In a mixing bowl, toss the charred corn and snap peas with the vinaigrette. Add lemon zest and chopped parsley if using. Finish with flaky salt and fresh cracked pepper.
- Serve warm or at room temp as a snack, light lunch, or cookout side. Keeps well in the fridge for up to 2 days.
Video
@herbyeater Cameron Diaz posted an easy roasted corn + snap pea salad once a few years ago, and every summer since I come back to it, because it’s just that easy and delicious. 🌽✨ But of course, in my own way. This version takes it up a notch with charred corn from the grill, crisp sugar snaps, and a lemon-shallot white wine vinegar vinaigrette using roasted walnut oil (Thanks to my mom for the intro to this stuff). A summer side or snack that’s light, bright, and weirdly addictive – seriously. Save this, share with your happiest healthiest friend, and let me know your thoughts 💭🥰 #HerbyEater #SummerSalads #PlantBasedGoodness #summersnacks #easyrecipe
♬ Build Me Up Buttercup – The Foundations