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Sugar Snap Pea and Corn Salad Recipe
Ash Tyrrell

Sugar Snap Pea and Corn Salad Recipe

I recently made this sugar snap pea and corn salad, and honestly, it surprised me in the best way. I wanted something light but still flavorful, and this recipe delivered perfectly. The crisp snap peas paired with sweet corn create such a refreshing bite. I loved how simple it was to throw together without sacrificing taste.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups sugar snap peas trimmed and halved – Choose fresh, bright green pods for maximum crunch and sweetness.
  • 1 ½ cups corn kernels fresh or thawed frozen – Fresh corn gives the best flavor, but frozen works in a pinch.
  • ½ cup red onion thinly sliced – Adds a mild sharpness; soak in water to reduce intensity if needed.
  • ½ cup crumbled feta cheese – Creamy and salty it balances the sweetness of the vegetables.
  • ¼ cup fresh basil chopped – Brings a fragrant, herbaceous touch to the salad.
  • 3 tablespoons olive oil – Use good-quality extra virgin olive oil for richer flavor.
  • 2 tablespoons fresh lemon juice – Adds brightness and keeps the salad refreshing.
  • 1 teaspoon honey – Helps balance acidity and enhances the natural sweetness.
  • Salt to taste – Adjust based on feta’s saltiness.
  • Black pepper to taste – Freshly cracked pepper works best for flavor.

Method
 

  1. Start by washing the sugar snap peas thoroughly and trimming the ends. Slice them diagonally for a more elegant look and better texture. If using fresh corn, cook and remove kernels from the cob. Let everything cool before mixing.
  2. Slice the red onion very thinly to avoid overpowering the salad. If you prefer a milder taste, soak the slices in cold water for about 5 minutes. Drain well before adding to the bowl.
  3. In a small bowl, whisk together olive oil, lemon juice, and honey. Add salt and pepper according to your taste preference. The dressing should be light, tangy, and slightly sweet.
  4. In a large mixing bowl, combine snap peas, corn, and red onion. Pour the dressing over the vegetables and toss gently. Make sure everything is evenly coated without crushing the ingredients.
  5. Sprinkle crumbled feta cheese and chopped basil over the salad. Toss lightly again to incorporate. Taste and adjust seasoning if needed before serving.

Notes

  • I always use fresh snap peas because they stay crisp and sweet compared to older ones.
  • I like chilling the salad for 15–20 minutes before serving—it enhances the flavor.
  • I avoid overdressing; adding just enough keeps the veggies crisp and fresh.
  • I sometimes add a squeeze of extra lemon right before serving for brightness.
  • I gently toss the salad to keep the feta from breaking down too much.