Creamy Corn with Sugar Snap Peas and Scallions

Creamy Corn with Sugar Snap Peas and Scallions
Photo by John Kernick

Ingredients

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

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

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