Creamy Corn with Sugar Snap Peas and Scallions

Ingredients

• 1 tablespoon kosher salt
• 1 tablespoon black pepper
• 12 ears corn
• 3 pounds sugar snap peas
• 1 cup heavy cream
• 2 bunches scallions

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. Cook corn in 2 bat...

View full recipe at Epicurious