This Sugar Snap Pea and Corn Salad with caramelized shallots and a citrus yogurt dressing is an untraditional addition to Thanksgiving dinner that my family loves.
While Thanksgiving tends to involves an array of baked vegetable side dishes, this Sugar Snap Pea and Corn Salad is a fun fresh alternative. Crisp lightly sautéed sugar snap peas come together with kernels of corn and caramelized shallots and a light citrus and yogurt dressing. It is a bit of a Thanksgiving palate cleanser.
The total preparation time for this Sugar Snap Pea and Corn Salad is just about 30 minutes. First you want to prepare the corn. You can steam it or grill it. Then cut it off the cob. The sugar snap peas get lightly sautéed in butter. You want them to soften just a little bit – you want them to retain their crispness. Next the shallots get quickly sautéed. The last step is to mix up the dressing and then combine everything. Sprinkle some basil on to to add some extra flavor and to garnish.
This salad works just a well in the summertime – it is a great healthy side dish to serve at a barbecue, or you pack it and bring it to work as a healthy lunch. Charles called dibs on the leftovers and ate it as a workday lunch.
Sugar snap peas have become popular recently and they are available at most grocery stores. Trader Joes sells them by the bag. At first glance you may confuse sugar snap peas and snow peas, but sugar snap peas are fatter and rounder while snow peas are very flat. If you can only find snow peas, I am confident that they would work in this recipe just as well as sugar snap peas.
If you wanted to mix things up, you could add a touch of paprika for some spice, or some crumbled feta for some cheesiness. You could even mix in some greens to turn it into a more traditional salad.
You can prepare this salad in advance. If you let the salad sit longer than that the beans loose a bit of their color. The salad still tastes great, it just doesn’t look as pretty.
If you want some more Thanksgiving recipes, you can click here to find my full collection of Thanksgiving recipes – there are a few dozen of them!
How to make Sugar Snap Pea and Corn Salad:
- 4 ears of Corn
- 1 pound of Sugar Snap Peas
- 1 tablespoon Butter
- 1/4 teaspoon Salt
- 2 Shallots, sliced
- 1/2 cup Fat Greek Plain Greek Yogurt
- 1/4 cup Rice Wine Vinegar
- 1/4 cup Sugar
- 1 tablespoon Lemon Juice
- 2 tablespoons chopped Basil
First you want to cook the corn. I opted to steam it and then I quickly grilled it on a lightly buttered grill pan until the corn had grill marks. Once the corn has cooked season it with salt and let it cool. Then cut the corn from the cob.
Next prepare the sugar snap peas. I like to cut the ends off the sugar snap peas because they are a bit tough. Next melt about half a tablespoon of butter in a skillet over medium heat. Once the butter melts add the sugar snap peas. Season with salt and toss in the butter to evenly coat them. Sauté the sugar snap peas for about 3 minutes, until they have cooked a little but are still crisp. Set aside and let cool.
Using the same skillet, melt the remaining butter over medium low heat. Add the shallots and let sauté for about 5 minutes, until lightly browned.
In a small bowl whisk together the yogurt, rice wine vinegar, sugar, lemon juice, and a dash of salt.
Assemble the salad by tossing the corn, sugar snap peas, and shallots together. Drizzle the dressing over just before serving and garnish with the basil.
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