CREAMY CORN WITH SUGAR SNAP PEAS AND SCALLIONS

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CREAMY CORN WITH SUGAR SNAP PEAS AND SCALLIONS

Active time: 45 min Start to finish: 1 hr

3 lb sugar snap peas, trimmed

12 ears corn, shucked

1 cup heavy cream

2 bunches scallions (white and pale green parts only),

thinly sliced

1 tablespoon kosher salt

1 tablespoon black pepper

 

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). Transfer

with a slotted spoon to a large bowl of ice and cold

water to stop cooking. Drain sugar snaps and pat dry

with paper towels.

 

Cook corn in 2 batches in same pot of boiling water

until just tender, about 3 minutes (return to a boil

between batches). Transfer to bowl of ice and cold

water to stop cooking. Drain corn and pat dry with

paper towels. Cut off kernels and discard cobs.

 

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. Add sugar snaps,

corn, salt, and pepper and cook, tossing, until

vegetables are coated and heated through, about 2

minutes.

 

Cooks' note:

• Sugar snaps and corn can be cooked 1 day ahead and

chilled separately in sealed plastic bags lined with

paper towels.

 

Makes 16 servings.

 

 

Gourmet

July 2002

 

Gourmet Entertains

 

 

 

 

 

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