Charred corn + roasted potato salad with sugar snap peas, cucumbers + fresh basil

This refreshing salad is perfect to enjoy as daytime temps warm in early June and when both spring and summer vegetables are available at farmers’ market stalls.

Ingredients
  • small potatoes of choice, halved
  • ears of fresh corn, shucked
  • sugar snap peas, strings removed and quartered
  • Asian or Persian cucumbers, quartered and sliced thinly
  • green onions, thinly sliced
  • fresh basil, cut into shreds
  • mayonnaise of choice
  • prepared mustard or aioli of choice
  • vinegar of choice
  • freshly ground pepper
  • toasted sunflower seeds
Method
  1. Roast the potatoes at 400ºF until browned on the outside and soft in the middle. Transfer to a cutting board. When cool enough to handle, cut each half into smaller pieces and put in a large bowl.
  2. Place the ears of corn in a large dry frying pan over medium heat or over an open flame on a gas stove top and cook, turning frequently with tongs, until corn kernels darken and some are charred. Transfer to a cutting board. When cool enough to handle, cut each ear in half. With the cut end sitting on the cutting board, cut the kernels from each cob and add to the bowl.
  3. Add the snap peas, cucumbers, green onions, potatoes, and basil to the bowl. Add mayonnaise, mustard, vinegar, and pepper and toss well to combine. Taste and adjust the seasoning. Add the sunflower seeds, toss again, and serve.
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2 thoughts on “Charred corn + roasted potato salad with sugar snap peas, cucumbers + fresh basil

  1. Ever think about writing a post about why you don’t include measurements in your recipes? It might provide some courage to people that are intimidated by not having measurements.

    Joe “Measure-twice” Cutonce

    >

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