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Smoky barbecued snow peas with chilli corn

  • 0:15 Prep
  • 0:12 Cook
  • 4 Servings


  • 2 corn cobs, husks and silk removed
  • 1 red onion, cut into wedges
  • 200g snow peas, trimmed
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon smoked paprika
  • 1/3 cup parmesan, finely grated
  • 30g snow pea sprouts, trimmed


  • 1 teaspoon Tabasco sauce (see Notes)
  • 1 tablespoon lime juice
  • 1 tablespoon extra virgin olive oil


  • 1
    Heat a chargrill pan or barbecue on high heat. Cook corn, turning occasionally, for 10 minutes or until charred and kernels are tender. Add onion halfway through cooking, turning occasionally, until charred and tender. Transfer corn to a board and onion to a bowl. Set aside.
  • 2
    Meanwhile, make Dressing Whisk Tabasco, lime juice and oil in a small bowl.
  • 3
    Place snow peas, oil and paprika in a bowl. Season with salt and pepper. Toss to coat. Cook for 1 minute each side or until charred and just tender. Add to onion.
  • 4
    Cut corn kernels from cobs, leaving kernels in chunks. Arrange corn and onion mixture on a serving plate. Drizzle with dressing. Top with parmesan and sprouts. Serve.

Source: taste.com.au


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