Grilled Summer Salad
Recipe type: Side
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
  • 2 ears of corn
  • Roughly 2 cups sugar snap peas
  • 1 red bell pepper, cut into ½ inch wide strips
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 3 tbsp butter
  • 1 tsp minced garlic
  • Zest of 1 lemon
  • Juice of 1 lemon
  1. Preheat your grill to medium high heat.
  2. Remove the husks and threads from the corn and rinse. Without drying, wrap each ear of corn in foil.
  3. In a grill basket, toss sugar snap peas and red bell pepper strips with olive oil and kosher salt.
  4. Reduce grill heat to medium. Place corn cobs in the center of the grill. Grill for 7 minutes.
  5. Add grill basket to the grill. Flip corn. Grill veggies and corn for an additional 7 minutes, tossing veggies once.
  6. While the veggies are grilling, melt butter in a small saucepan over medium low heat. Add garlic and cook until garlic is just starting to brown, about 2-3 minutes. Stir in lemon zest and lemon juice.
  7. Once veggies are done, carefully remove foil from corn. Let cool for 3-5 minutes. Using a knife, slice kernels off the cob.
  8. Add veggies and corn kernels to a salad bowl. Pour over the butter lemon mixture and toss to coat. Serve warm.
Recipe by A Duck's Oven at