Grilled corn and jalapeño add smoky flavor and heat to the dressing for this terrific salad.
- Light a grill or preheat a grill pan and brush the grate or pan with canola oil. Lightly brush the jalapeño and corn with canola oil and grill over moderate heat, turning occasionally, until lightly charred all over, about 15 minutes. Transfer to a plate to cool. Peel, seed and chop the jalapeño. Cut the corn kernels off the cob; discard the cob.
- In a mini processor, combine the 2 tablespoons of canola oil with the olive oil, lime juice, scallion whites, chopped cilantro, jalapeño and half of the grilled corn kernels. Pulse until a chunky dressing forms. Season with salt.
- In a large bowl, toss the tomatoes with the snap peas, scallion greens, the remaining corn and half of the dressing. Toss to coat and transfer to a serving platter. Spoon the remaining dressing over the salad and garnish with cilantro leaves.
Make Ahead: The jalapeño dressing can be refrigerated overnight.
Recipe Credit: Grace Parisi
Image Credit: Lauren Volo