Fresh and Filling
When I was younger, snap peas were not my favorite. However, one great thing about growing older is that your palate changes. Now, I’ve learned to appreciate the sweet and crunchy nature of snap peas, and I’m obsessed! I feel like snap peas are one of those vegetables that taste better without a lot of seasoning. With just a bit of salt and pepper, you can taste the natural sweetness, which is what makes them so delicious. Inspired by my love for snap peas and the summer, I created this Charred Snap Pea Corn Salad. We have charred snap peas, corn, and shallots on a dill labneh spread, topped with garlic breadcrumbs, basil, and mint. This has honestly become one of my favorite vegetable side dishes. It’s fresh but filling and has so many different textures. When I eat this dish, vegetables have never tasted so delicious!
Make it Snappy
A great thing about this Charred Snap Pea Corn Salad is that it comes together so easily. While the vegetables are cooked and charred, I really wanted to preserve the freshness of all the ingredients, which also makes this recipe quick and easy! First, let’s make the dill labneh spread. Add the labneh, garlic, dill, capers, sea salt, and black pepper into a bowl. Mix until combined then set it aside.
Moving onto the garlic breadcrumbs, heat a small pan over medium heat then add in the olive oil. Saute the smashed garlic clove in the pan for about 30 seconds to 1 minute until fragrant. Add in the panko and cook until the breadcrumbs turn a toasted golden brown color. Transfer the breadcrumbs into a bowl.
To cook the vegetables, heat a cast iron skillet oven medium high heat. Pour in the vegetable oil. Add in the snap peas, corn, and shallots. Cook for 5-8 minutes, stirring every few minutes so that the vegetable can cook and char. Season with salt and pepper to taste.
To assemble the Charred Snap Pea Corn Salad, spread the dill labneh onto the bottom of your serving platter. Add the charred vegetables on top of the labneh. Sprinkle the garlic breadcrumbs on top followed by the basil and mint. Finish with a drizzle of olive oil and flaky salt.
Food For Thought
Coming up with new and tasty vegetable side dishes isn’t always the easiest. I will say though, ever since I created this Charred Snap Pea Corn Salad, I’ve been feeling so inspired by all of the fresh, seasonal produce. It’s always fun to try out new recipes and ingredients that typically wouldn’t be up your alley because you never know how they may open your mind. So if you’re looking for new, fresh, and delicious side dishes for the summer, try this recipe out!
For more summer salads and side dishes check out these recipes:
Orzo Pasta Salad with a Basil Vinaigrette
Green Goddess Kale Caesar Salad
Charred Snap Pea Corn Salad
Ingredients
For the Dill Labneh:
- 1 cup Labneh
- ½ a Garlic Clove (grated)
- 1 ½ tbsp Chopped Dill
- 1 ½ tbsp Capers (roughly chopped)
- ⅛ tsp Sea Salt
- Pinch of Black Pepper
For the Garlic Breadcrumbs:
- 1 tbsp Olive Oil
- 1 Garlic Clove (smashed)
- ¼ cup Panko Breadcrumbs
For the Salad:
- 1 tbsp Vegetable Oil
- 8 oz Snap Peas (trimmed)
- 1 cup Corn Kernels (about 1 corn cobb)
- 1 Shallot (thinly sliced)
- 3 tbsp Torn Basil Leaves
- 2 tbsp Torn Mint Leaves
- Olive Oil (for topping)
- Flaky Salt (for topping)
Instructions
For the Dill Labneh:
- Add the labneh, garlic, dill, capers, sea salt, and black pepper into a bowl. Mix until combined then set it aside.
For the Garlic Breadcrumbs:
- Heat a small pan over medium heat then add in the olive oil. Saute the smashed garlic clove in the pan for about 30 seconds to 1 minute until fragrant. Add in the panko and cook until the breadcrumbs turn a toasted golden brown color. Transfer the breadcrumbs into a bowl.
For the Salad:
- Heat a cast iron skillet oven medium high heat. Pour in the vegetable oil. Add in the snap peas, corn, and shallots. Cook for 5-8 minutes, stirring every few minutes so that the vegetable can cook and char. Season with salt and pepper to taste.
- Spread the dill labneh onto the bottom of your serving platter. Add the charred vegetables on top of the labneh. Sprinkle the garlic breadcrumbs on top followed by the basil and mint. Finish with a drizzle of olive oil and flaky salt. Enjoy!
