For anyone that's made this, I'm wondering how you think it would taste with corn instead of peas. Because of the other items on my menu, i don't want to use peas.
I have made this delicious recipe several times, I just don't know how the corn would pair with mint and lemon. Maybe change the mint for something else
I've made it several times, too. There are plenty of other corn recipes that would be equally delicious. I don't think corn would work all that well in this one.
I think it would work fine. Maybe sub tarragon or basil (with the corn). Lime zest would be nice, too. Maybe grated ginger...
What's the menu out of curiosity...?
Please enter a valid email address.
Well played. You deserve a cookie.
Folks, seriously—do you cut your bagel like this? Does anyone?
Is This the Best Way to Cut a Bagel?
Cooking During Japanese Internment
Finally—Storage Containers That Look Nice
Herby Basmati Rice
$50 and Under (High Five!)
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)