Creamy Corn with Sugar Snap Peas and Scallions


  • 3 lb sugar snap peas, trimmed
  • 12 ears corn, shucked
  • 1 cup heavy cream
  • 2 bunches scallions (white and pale green parts only), thinly sliced
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper

1. Cook sugar snaps in 6 batches in an 8-quart pot of boiling salted water until crisp-tender, about 1 minute (return to a boil between batches). Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking. Drain sugar snaps and pat dry with paper towels. 2. Cook corn in...

View full recipe at SpringPad


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