Have you ever purposely not learned how to do something just so you can claim you don’t know how to do it? Or given someone compliments on a job well done, just so they continue with it? Jon and I play these tricks on each other often, but at this point, the secret is out. We tell each other, “but you just do it so much better,” but the fact of the matter is that he doesn’t want to learn how to cook or how to speak German and I don’t want to learn how to barbecue or how to put Ikea furniture together. Our partnership is a win-win…most of the time.
Except when he tells the cashier that he doesn’t want the 30-franc change because he thinks she is asking if he wants the receipt. Or when I’m at home alone and I want to make a recipe that includes grilling. We should probably both learn the basics of each. But, until then…
I’ll get hangry waiting for him to come home and barbecue for me.
And he’ll say silly things because he assumes he understands enough body language to get by without German.
Though this grilled corn and snap pea salad is worth getting hangry for. There is a little bit of grilling and a little bit of cooking involved, but overall still a simple salad. Hopefully someone can man the corn on the grill for you, while you do the rest in the kitchen, or vice versa (depending on which part you enjoy most!).
While the corn is cooking, you blanch the snap peas…
…make the dressing, and patiently await the corn from the grill.
So, if you want this salad but don’t want to make it, go butter someone up and tell them how great of a cook they are. I get tricked every time.
- 2 ears of corn, shucked and soaked in water for 10 minutes
- 7-10 ounces // 200-300 grams snap or snow peas*
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon white vinegar
- 1-2 tablespoons lemon juice
- 1 teaspoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon fresh black pepper
- Handful of cherry tomatoes, chopped (optional)
- Cook your corn on the grill on medium heat. Turn every 2-3 minutes, until all sides are charred. This should take 10-15 minutes total.
- While the corn is cooking, bring water to a boil in a medium pot. Once boiling, add the peas and cook for 3 minutes. Strain and run cold water over the peas to stop the cooking.
- In a medium bowl, add the olive oil, dill, chives, vinegar, sweetener, lemon juice, salt, and pepper. Stir until combined. Add the peas when ready.
- *Use whatever peas you can find - both taste great.
- **Put the leftovers over spinach the next day for a hearty lunch salad!
