- Prep Time: 5m
- Cook Time: 15m
- Total Time: 20m
Ingredients
- 4 c sugar snap peas
- 3 ears of corn, husked
- 1 pkg cherry tomatoes (10.5 oz)
- 3 tbsp. fresh basil, chopped
- 2 tbsp. olive oil
- 1 lemon, juiced
- 1/2 tbsp. honey
- 2 tbsp. your favorite BBQ sauce
- 1 tbsp. water
- salt + pepper to taste
Instructions
- Bring a pot of water to boil, add sugar snap peas for 3 minutes. Strain and transfer to ice water. Let cool.
- Husk the corn. Place on a hot grill (high) for 6-8 minutes turning every few minutes for even cooking. Let cool, then slice corn off the cobb.
- Cut cherry tomatoes in half. Chop basil.
- Combine the oil, lemon juice, honey, BBQ sauce, water, and salt and pepper. Set aside.
- Combine all vegetables and herbs in a large bowl. Add 2 tablespoons of dressing and toss. Serve immediately or refrigerate up to 1 day.
Leave a Reply