Cameron Diaz’s Corn and Snap Pea Salad is a light, fresh, and vibrant dish that captures the essence of summer. Sweet corn is roasted to bring out its natural sweetness and charred flavor, while sugar snap peas add a crisp, refreshing crunch. Tossed with creamy feta cheese and dressed with a citrus vinaigrette, this salad is a delightful balance of flavors and textures.
It’s easy to make, fully customizable (thanks to the "measure with your heart" approach for the feta), and perfect as a side dish for grilled meats, BBQs, or just a quick summer lunch.
Why Everyone Will Love This Recipe
- Fresh, sweet corn roasted to perfection
- Crisp snap peas add texture and freshness
- Tangy citrus vinaigrette brightens the whole dish
- Customizable feta to suit your taste
- Quick and easy to prepare in under 30 minutes
- Perfect for summer gatherings or a light meal
It’s the perfect dish when you want something healthy, fresh, and flavorful.
What Makes Cameron Diaz’s Salad Special?
The beauty of this recipe lies in its simplicity. Roasting the corn in a dry pan caramelizes its natural sugars, adding an extra layer of depth to the flavor. The combination of sugar snap peas, creamy feta, and a zesty orange vinaigrette takes this salad from basic to extraordinary. Plus, the recipe allows for a lot of personal customization, making it adaptable to your taste preferences.
Cooking Tips for the Best Corn and Snap Pea Salad
- Roast the corn until caramelized. This adds a deep, smoky flavor that elevates the dish.
- Use fresh corn on the cob. It gives the best sweetness and texture.
- Customize the feta: Use as much or as little as you want. The feta adds a creamy, salty element that complements the sweetness of the corn.
- Tweak the vinaigrette: Adjust the orange juice, vinegar, and oil to your taste. Add a little more citrus if you like it tangy, or more honey if you want extra sweetness.
- Chill the salad. If you have time, refrigerate the salad for a few hours to let the flavors meld together.
Frequently Asked Questions
Can I use frozen peas instead of fresh snap peas?
Fresh snap peas provide the best crunch and texture, but you can use frozen peas if that’s what you have on hand. Just be sure to thaw and pat them dry before using.
Can I substitute the feta cheese?
Yes! If you’re not a fan of feta, try goat cheese, cotija, or crumbled ricotta for a similar creamy, tangy flavor.
What other vegetables can I add to this salad?
Feel free to add cucumber, cherry tomatoes, or avocado for extra texture and freshness.
Can I make this salad ahead of time?
Yes! This salad keeps well in the refrigerator for a few hours, so you can prepare it in advance. Just keep the dressing separate if you want the veggies to stay crisp.
Can I make the dressing in advance?
Absolutely. The dressing can be made a day ahead and stored in the refrigerator. Shake well before using.
How to Store Corn and Snap Pea Salad
Store leftover salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to maintain the crispness of the veggies.
How to Freeze Corn and Snap Pea Salad
This salad does not freeze well due to the fresh vegetables and the texture of the corn. It's best enjoyed fresh.
Ingredients
- 2–3 ears of fresh sweet corn
- 2–3 cups sugar snap peas
- Feta cheese (measure with your heart, as much or as little as you prefer)
For the vinaigrette:
- Olive oil or avocado oil
- White wine vinegar
- Juice of 1 orange
- Sea salt, to taste
- Black pepper, to taste
How to Make Cameron Diaz's Corn and Snap Pea Salad
- Shuck the corn and cut the kernels off the cob.
- Heat a dry pan over medium heat.
- Add the corn to the pan and cover with a lid. Shake or stir the corn frequently to ensure even roasting and caramelization.
- The corn is ready when you hear it “pop” and it has some charred bits (about 5–7 minutes).
- While the corn roasts, trim the ends of the sugar snap peas and chop them into smaller pieces if desired.
- In a small bowl or jar, whisk together the olive oil (or avocado oil), white wine vinegar, orange juice, salt and pepper. Adjust to taste.
- In a large bowl, combine the roasted corn, snap peas, and crumbled feta.
- Drizzle the vinaigrette over the salad and toss to coat.
- Serve immediately, garnished with more feta if desired.
- For a bit of extra flair, top with fresh herbs like chopped basil or mint.
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