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Sugar-snap peas or snow peas
100% Pure Sunflower Oil
Fresh mint, chopped
Red Wine Vinegar
Salt and pepper to taste
Pre-soak shucked corn for 15 minutes in a bowl of fresh water.
Pre-heat barbecue to medium heat – place cobs of corn on barbecue, turning every minute for 5 minutes.
Remove corn from grill. When cool enough run a knife down the cob to remove kernels. Place kernels in a large serving bowl. Set aside.
Place all vegetables in a bowl and lightly coat with sunflower oil.
Place vegetables coated in oil in a grilling basket and place on barbecue. Close lid and grill for 5 minutes. Open lid, turn vegetables and cook for additional 5-6 minutes.
Add grilled vegetables to corn in large serving bowl.
Add mint, red wine vinegar and salt and pepper and serve.