Cameron Diaz's Roasted Corn and Fresh Pea Summer Salad
Cameron Diaz [1]
Notes
When the corn is roasting, you may need to top the skillet with a lid to prevent it from popping out of the pan.
Ingredients
- For the Salad:
1 ear of corn
A handful of snap peas
Crumbled feta cheese
- For the Vinaigrette:
1/2 medium-sized orange
Champagne vinegar
1 clove of garlic
Olive oil
Salt
Directions
- In a small bowl, add some of the Champagne vinegar, olive oil, freshly squeezed orange juice, salt, and 1 teaspoon of freshly grated garlic. Whisk the ingredients together until thoroughly combined.
- Using a knife, remove all of the kernels from your ear of corn.
- Drizzle a tablespoon of olive oil in a skillet over medium heat. Add the corn and a pinch of kosher salt.
- Roast the corn for about five minutes, stirring constantly with a wooden spoon until all sides of the kernels are lightly toasted and slightly caramelized.
- Next, slice about five whole snap peas into rings and add them to a small bowl.
- Once the corn is fully roasted, add it to the bowl with the snap peas.
- Drizzle your preferred amount of vinaigrette over the peas and corn and use a spoon to combine.
- Top the salad with a generous sprinkle of feta cheese, and enjoy!
Information
- Category
- Side Dishes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Total Time
- 9 minutes, 59 seconds