- 1-1/2 cups fresh or frozen sugar snap peas
- 1/3 cup frozen corn
- 1 to 2 tablespoons chopped onion
- 2 teaspoons butter
- 3/4 teaspoon lemon juice
- 1/4 to 1/2 teaspoon dill weed
- Pepper to taste
- In a small saucepan, place 1 in. of water. Add peas and corn. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until peas are crisp-tender. Meanwhile, in another saucepan, saute onion in butter until tender. Stir in the lemon juice, dill and pepper. Drain peas and corn; add the onion mixture and stir to coat. Yield: 2 servings.
Originally published as Corn and Pea Medley in Quick Cooking January/February 2005, p22
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Reviewed Feb. 9, 2013
"This was just okay; somewhat bland and lacking flavor."