Grilled Corn And Snap Pea Salad

• 1 1/2 pounds sugar snap peas, trimmed and strings removed
• 6 ears summer corn with husks
• 1 cup very thinly sliced green onions
• 7 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 3 tablespoons minced fresh dill
• 3 tablespoons white vinegar
• 1 tablespoon sugar
• 1 1/4 teaspoons sea salt
• 1 teaspoon black pepper
• 1 serrano chile, minced

1. Bring a large pot of water to a boil. Add snap peas; cook 3 minutes. Drain and rinse snap peas under cold water.
2. Preheat grill to high.
3. Soak corn in cold water 10 minutes; shake off excess water. Grill corn 20 minutes, turning frequently. Cool corn, in husks, 10 minutes. Shuck corn; discard husks and silk.
4. Cut kernels from corn; place in a large bowl. Add snap peas and onions.
5. Combine olive oil and remaining ingredients in a medium bowl. Add to corn mixture, tossing to coat.

sugar snap peas, corn, very, olive oil, lemon juice, fresh dill, white vinegar, sugar, salt, black pepper, serrano chile

Taken from www.myrecipes.com/recipe/grilled-corn-snap-pea-salad (may not work)