Marie Simmons appears to whip up healthy, easy recipes effortlessly. The award-winning cookbook author has published more than 20 cookbooks, plus countless articles on cooking and food. And she’s been busy working on yet another cookbook.
She recently gave us a recipe for corn with sugar snap peas and mint. The dish is a snap to make (no pun intended). It’s also very flexible.
“I sometimes use basil in place of the mint — and diced zucchini, fresh from the garden, in place of the sugar snaps,” Marie says.
“Although the combination of corn and curry is not typical, sometimes I add a sprinkling of Madras curry powder along with a bit of grated ginger and garlic.”
Marie suggests using string-less sugar snaps. “They are sweet and tender and won’t require the painstaking task of trimming and pulling the strings from along the sides of each sugar snap pea,” she says.
To make the dish, soak the sugar snap peas briefly in a bowl of cold water with a couple of ice cubes.
Heat three tablespoon of extra virgin olive oil and garlic in a large skillet over medium low heat until the garlic begins to sizzle. Add the sugar snaps and stir to coat with the oil. Cook, covered, on medium low heat, until the sugar snaps are crisp tender, about four minutes.
Add two to three cups of fresh corn kernels and scallions and cook, stirring, for two minutes. Sprinkle with freshly chopped mint leaves and salt and spoon into a serving dish. That’s it.
To make a filling main or side dish, Marie advises using twice as much EVOO and tossing in one to two cups of cooked rice. Top with curls of Parmigiano Reggiano. You can serve it warm or at room temperature.
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch