 Today we're making a grilled corn and snap pea salad with some goat cheese on it and tossed with a nice champagne Vinaigrette. This is really delicious very quick to make and just you're gonna love it the flavors and the textures. I discovered this recipe on Cameron Diaz's Instagram page. You really should go there and check it out She's got some other recipes and she was putting this together and I was watching it I said that's kind of interesting because what what we're gonna do is take some grilled corn That's already cooked and mix it with some fresh sliced snap peas. It seems a little unusual But when you put it all together the flavors are so nice and fresh nice and crunchy Super delicious guys. I'm rockin robin and I'm gonna show you how to do it right after our chef joke So I'd like to start off with our first chef joke. We'll have a second one a little bit later So stay tuned for that. So how is an ear of corn like an army? Because it has a lot of kernels So we're gonna start off with our snap peas. So I rinse mine try and get organic if you can and You're gonna trim off each little end just because it's a little tough spot So we'll trim those off and then you want to just chop them up Into little strips like this And one thing about when Cameron made this recipe. She did not measure Out stuff, you know, it's just a handful of this handful of that I think that's kind of a sign of a good cook My dad was the same way When I was working with him, he taught me how to cook Mexican food and everything was by the handfuls Now this recipe is very customizable. Like I said Like I said, I changed it up a little bit and You know, I'll explain what I did as I as we go along But I'm going to go ahead and finish cutting these up and then we'll move to the corn All right, I'm going to stop with this last snap pea here just because I want I want the ratio to be You know an equal amount of snap peas to corn So I'm not sure what I'm going to get out of this, but we'll see you want to shuck your corn That means take off all the stuff get all the hairs off You see all this we'll just pull this off Give it a rinse And we're good to go Now if your corn on the cob is really big and long you might want to cut it in half I'm going to go ahead and just cut this in half just to show you Okay, and we'll stand it on end and you just want to shave off the kernels And they go flying all over the kitchen So round them up Now this is making one serving So if you want to make like a big dish of this and say you're going to have a barbecue and you got a few people You're going to want to you know, do a few years of corn You can make a nice big salad ahead of time and this is just going to be a wonderful dish to add Okay, so that's roughly about the same amount right that's what I shoot for I've got my snap peas in the bowl and we're going to take our corn over to the stove Okay, so here at the stove I got my frying pan over a medium low heat I want to get it just getting a little hot. Maybe I'll go up to medium get it warm And then I'm going to turn it down now what we're going to do is I have my corn here I have some olive oil here that I'm going to put in the bottom of the pan not too much And uh some butter just a touch of butter just a hint of flavor butter and corn I think go good good together Cameron did not use butter in her recipe. All right, once that melts we add the corn and we are going to just Cook this until it's nice and browned Caramelized I have some minced garlic here that I prepared and that's going to go in at the last minute when it's almost done Because we don't want that to burn So we'll just spread this around and a letter cook And I'm going to cook it on medium low because like I said, we're going to go over and make some dressing For this the champagne vinaigrette And I don't want this to burn while we're away So to make our dressing I'm just going to place I well I'll go ahead and measure a little bit for you to give you an idea I'm going to go with a tablespoon of oil That's olive oil and our champagne vinegar. You got to get some of this guys. It's really good Very tasty. I'm going to go for about the same amount And if you have leftovers because you don't use it all in your salad Makes a great dressing for just about any salad then take an orange or what I have is these little cuties And we're going to squeeze some fresh orange juice in there Gives it a nice citrusy flavor And then we're going to add a pinch of salt Crack or two of pepper And I'm going to add a little bit of garlic powder Take a little whisk or in my case a big whisk And blend that up Super simple Fast and easy And quite tasty You can give it a taste if you want Oh, I love that That is good That is really good Our corn is still browning up over on the stove. So that means we have time for chef joke number two So what's the difference between Mashed potatoes and pea soup Anybody can mash potatoes So here's our corn you can see here the brown Bits that are forming on the corn that's flavor. That's good stuff right there. All right, so I'm going to go Just about another minute or so again, I'm on low heat right now so that I can you know really manage this and not let it get too dark Sometimes the corn will actually start to pop You can put the grease splatter screen over it if you want to I would not put a lid on this Okay, when you're cooking it and Cameron talks about it too Because what you're going to end up doing is steaming this and you don't want to steam it You want it to caramelize and just you know get dark otherwise It's just going to it's just going to steam and it's not going to get this nice Color on it. All right, you can see the nice brown color we got here Okay, we're going to let this cook one more minute Well, now we're going to add our garlic for just a minute So that it doesn't burn and it just mellows out the flavor Now what Carmen Diaz did in her recipe. She put this garlic in her dressing And that's raw garlic has more of a bite. I don't care for it personally So I chose to put it in the corn for just like I said one minute to just mellow out the flavor And boy does it smell good All right, we got our corn done and now it's going in with the snap peas So we just toss it right in there If there's an excessive amount of oil in your pan, I would just try to leave that Out if you can mine looks pretty good. So everything's going in that little bit of butter just really It bumps up the flavor a bit and I have some fresh parsley here I like to kind of finish it off with some fresh parsley. I like fresh herbs in my food I'm going to give the dressing another little spin of the whisk here just to mix everything make sure it's well combined And I'm going to spoon over a few tables a couple of these over the top Add as much as you want And then I'm going to add some of the cheese here I'm using goat cheese. You can use feta feta works beautifully as well Nice creamy element to our dish Now here's something that Cameron did not add is nuts. I like sliced almonds. These are toasted dry toasted So I'm just going to add a few And then we'll give that a toss Look at this This looks absolutely gorgeous And I'm going to add just a little bit of parsley to that on top I can't wait to eat this. It is so darn good It's time for a taste test I'm going to eat the whole thing though Lots of good flavors going on here the crunch is good Mixing that grilled corn with the fresh raw snap peas is so delicious. It's crunchy. It's flavorful It's got a little garlic hint in there. You've got the citrus flavor going on with the dressing and the champagne vinegar Out of this world Carmen Diaz you rock with this recipe. It really is good I also like her last name because that's my maiden name guys try out this recipe Let me know what you think head on over to Carmen's website too and check her out You know leave her a comment tell her you heard about it from me And that'd be great. Thanks so much for watching. Don't forget to subscribe to my channel And if there's one thing you can do for me if you like the video only Smash the like button. All right. We'll see you next week for another rockin recipe