Corn with Snow Peas and Hazelnuts

Corn with Snow Peas and Hazelnuts Recipe

Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

This recipe for Corn with Snow Peas and Hazelnuts is a delicious and nutritious side dish that is perfect for any meal. The combination of sweet corn, crunchy snow peas, and rich hazelnuts creates a dish that is both satisfying and full of flavor.

History

This recipe is a modern twist on a classic combination of ingredients that have been enjoyed for centuries. Corn and peas have long been staples in many cuisines around the world, and hazelnuts add a unique and delicious crunch to the dish.

Ingredients

2 cups fresh cut-from-the-cob corn kernels
8 oz (227 g) fresh Chinese pea pods, sliced into thirds
3 tbsp diced pimento, drained
2 tbsp margarine
a dash of salt
a dash of pepper
0.33 cup roasted and chopped Oregon hazelnuts

How to prepare

In a saucepan, melt the margarine.
Add the corn, salt, and pepper, and cook for 4 minutes.
Add the pimento and pea pods and continue to cook for 4 to 6 minutes.
Add the hazelnuts and serve.

Variations

Add diced bell peppers or cherry tomatoes for extra color and flavor.
Substitute almonds or walnuts for the hazelnuts for a different twist.

Cooking Tips & Tricks

Be sure to use fresh corn and snow peas for the best flavor and texture.

- Roasting the hazelnuts before chopping them will enhance their nutty flavor.

- Adjust the seasoning to taste, adding more salt and pepper if desired.

Serving Suggestions

This dish pairs well with grilled chicken or fish, and can also be served alongside a fresh salad for a complete meal.

Cooking Techniques

This dish is best cooked on the stovetop in a saucepan, as the quick cooking time helps to preserve the fresh flavors of the ingredients.

Ingredient Substitutions

If you don't have fresh corn, you can use frozen corn kernels instead. You can also use sugar snap peas in place of snow peas.

Make Ahead Tips

This dish is best served fresh, but you can prepare the ingredients ahead of time and cook them just before serving.

Presentation Ideas

Garnish the dish with fresh herbs, such as parsley or chives, for a pop of color and flavor.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 180 calories.

Carbohydrates

This dish is a good source of carbohydrates, with the corn and peas providing a healthy dose of complex carbs that will keep you feeling full and satisfied.

Fats

The margarine in this recipe adds a small amount of fat, while the hazelnuts provide healthy monounsaturated fats that are good for heart health.

Proteins

While this dish is not high in protein, the hazelnuts do provide a small amount of this essential nutrient.

Vitamins and minerals

Corn and peas are both rich in vitamins and minerals, including vitamin C, vitamin K, and folate. Hazelnuts are also a good source of vitamin E and magnesium.

Alergens

This recipe contains hazelnuts, which are a common allergen. Be sure to check for any allergies before serving this dish.

Summary

Overall, this dish is a nutritious and delicious option for a side dish, providing a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Corn with Snow Peas and Hazelnuts is a delicious and nutritious side dish that is perfect for any meal. With a balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals, this dish is a healthy and satisfying option for any occasion.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Corn with Snow Peas and Hazelnuts. It was a warm summer day, and I was visiting my dear friend Margaret for our weekly cooking session. Margaret was known for her adventurous and creative cooking style, always trying new ingredients and flavors in her dishes.

As we were flipping through her collection of old cookbooks, we stumbled upon a recipe that caught our eye. The combination of sweet corn, crunchy snow peas, and toasted hazelnuts sounded intriguing and delicious. Margaret and I decided to give it a try, and that decision would forever change the way I cooked and thought about food.

Margaret explained to me that she had learned this recipe from a friend who had traveled to Europe and picked up a few culinary tricks along the way. She said that the key to this dish was the balance of flavors and textures, and that each ingredient played a crucial role in creating a harmonious and satisfying dish.

We gathered the fresh corn, crisp snow peas, and toasted hazelnuts from Margaret's garden and pantry, and set to work preparing the dish. The first step was to shuck the corn and cut the kernels off the cob. I had always loved the sound and feel of the knife slicing through the kernels, releasing their sweet aroma and flavor.

Next, we blanched the snow peas in boiling water for just a minute or two, until they turned a bright green color and were tender-crisp. We then shocked them in ice water to stop the cooking process and preserve their vibrant color and crunch. I loved the way the snow peas popped in my mouth, adding a burst of freshness to each bite.

The final step was to toast the hazelnuts in a dry skillet until they were golden brown and fragrant. The toasting process brought out the nutty flavor of the hazelnuts, adding a depth and richness to the dish that was truly irresistible.

As we combined the corn, snow peas, and hazelnuts in a bowl and tossed them with a simple vinaigrette made from olive oil, vinegar, and a touch of honey, I marveled at how the flavors and textures complemented each other perfectly. The sweetness of the corn, the crunch of the snow peas, and the nuttiness of the hazelnuts all worked together in harmony, creating a dish that was both comforting and exciting.

Margaret and I sat down to enjoy our creation, savoring each bite and discussing the flavors and techniques that had gone into making it. I felt a sense of pride and accomplishment as I realized that I had learned something new and delicious that day, and that my love for cooking had only grown stronger.

From that day on, Corn with Snow Peas and Hazelnuts became a staple in my cooking repertoire. I would make it for family gatherings, dinner parties, and even just for myself on lazy Sunday afternoons. Each time I prepared the dish, I would think back to that warm summer day with Margaret, and the sense of wonder and excitement I had felt when I first saw the recipe.

As the years went by, I continued to refine and perfect the recipe, adding my own twists and variations to make it my own. I shared it with friends and family, who all raved about its deliciousness and asked for the recipe. I even entered it in a local cooking competition and won first prize, much to my surprise and delight.

Now, as I sit in my kitchen, surrounded by the familiar sights and smells of cooking, I can't help but feel grateful for that fateful day with Margaret and the recipe that changed my life. Corn with Snow Peas and Hazelnuts will always hold a special place in my heart, reminding me of the joy and wonder that cooking can bring into our lives. And as I take a bite of the dish now, I am filled with a sense of contentment and satisfaction, knowing that I have truly found my passion in the kitchen.