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Creamy Corn with Sugar Snap Peas and Scallions

Creamy Corn with Sugar Snap Peas and Scallions
Creamy Corn with Sugar Snap Peas and Scallions might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free and vegetarian recipe has 147 calories, 5g of protein, and 7g of fat per serving. This recipe serves 16. If you have pepper, ears corn, scallions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

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).
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SugarSugar
WaterWater
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PotPot
2
Transfer with a slotted spoon to a large bowl of ice and cold water to stop cooking.
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WaterWater
IceIce
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Slotted SpoonSlotted Spoon
BowlBowl
3
Drain sugar snaps and pat dry with paper towels.
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SugarSugar
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Paper TowelsPaper Towels
4
Cook corn in 2 batches in same pot of boiling water until just tender, about 3 minutes (return to a boil between batches).
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WaterWater
CornCorn
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PotPot
5
Transfer to bowl of ice and cold water to stop cooking.
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WaterWater
IceIce
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BowlBowl
6
Drain corn and pat dry with paper towels.
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CornCorn
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Paper TowelsPaper Towels
7
Cut off kernels and discard cobs.
8
Just before serving, boil cream and scallions in a wide 6- to 8-quart heavy pot over high heat until slightly thickened, about 2 minutes.
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Green OnionsGreen Onions
CreamCream
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PotPot
9
Add sugar snaps, corn, salt, and pepper and cook, tossing, until vegetables are coated and heated through, about 2 minutes.
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VegetableVegetable
PepperPepper
SugarSugar
CornCorn
SaltSalt
1
· Sugar snaps and corn can be cooked 1 day ahead and chilled separately in sealed plastic bags lined with paper towels.
Ingredients you will need
SugarSugar
CornCorn
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Paper TowelsPaper Towels
Ziploc BagsZiploc Bags
DifficultyHard
Ready In1 h
Servings16
Health Score11
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
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