Charred Corn & Sugar Snap Pea Salad with Lemon-Shallot Vinaigrette
This bright and herby charred corn and sugar snap pea salad is the ultimate summer side—simple, snappy, and packed with flavor. Inspired by a throwback Cameron Diaz recipe (yes, really), this version gets a zesty upgrade with a quick lemon-shallot vinaigrette made with roasted walnut oil. It’s a crisp and colorful dish that comes together fast and feels fancy enough for your next cookout, but chill enough to make on a weekday lunch break.
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 (Mono) - The Foundations
Notes
Add a scoop of quinoa or grilled tofu to bulk it up into a more complete meal. You can also char the corn and make the vinaigrette a day in advance for easy assembly later.
Walnut oil swap: If you don’t have roasted walnut oil, olive oil works just fine—but that toasty nuttiness is worth it in my opinion!