CURRIED CORN WITH SUGAR SNAP PEAS AND MINT Vegan

Sugar snap peas and corn are so pretty together that I find myself tossing them into a skillet with whatever spice or herb I happen to have on hand. When I'm in the mood for curry, I often add it to the hot oil along with a generous dab of grated ginger and garlic.

Cook Time: 5 minutes
Serves: 4

12	ounces stringless sugar snap peas
2	tablespoons extra-virgin olive oil
1	teaspoon grated peeled fresh ginger
1	garlic clove, grated
2	teaspoons Madras curry powder
2	cups fresh corn kernels (from 3–4 ears)
½	cup thin-sliced scallions (white and green parts)
¼	cup chopped fresh mint or cilantro, including tender stems
½	teaspoon coarse salt

1. Soak the sugar snap peas in a bowl of ice water until crisped, about 10 minutes; drain.
2. Heat the oil, ginger and garlic in a large skillet over medium-low heat until sizzling, about 20 seconds. Stir in the curry powder.
3. Add the sugar snaps, stirring until they are coated with oil. Cook, covered, over medium-low heat until the sugar snaps are crisp-tender, about 4 minutes. Add the corn and scallions and cook, stirring, for 2 minutes. Sprinkle with the mint and salt and spoon into a serving dish.

Shortcuts

• Look for stringless sugar snaps, which are tender and don't require trimming or stringing.
• Make quick work of cutting the kernels from ears of corn. Break the ear in half. Stand the corn on its end in the center of a shallow soup plate. Angle a small, sharp knife toward the cob, positioning it at the top of the ear, and slice down as close to the base of each kernel as possible. Halving the cob keeps the kernels from flying all over and ensures they land in the bowl. One ear will produce ½ to ¾ cup kernels.

Substitutions

• Use fresh basil or any other summer herb in the medley.
• Add halved cherry tomatoes before serving.

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Make a Meal

Serve with Pan-Braised Beets with Pistachio Pesto ([>]) and Curried Quinoa and Apple Salad with Dried Cranberries ([>]).

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