Ginger and snow peas give corn an Asian twist. Tip: Serve this quick side dish with Chinese Chicken Skewers.

Prep Time: 12 minutes, cook time: 9 minutes, servings: 6

Ingredients
4    ears corn, shucked, or 1 (16-ounce) bag frozen corn (about 31/2 cups)
2    tablespoons unsalted butter
2    tablespoons grated fresh ginger 
2    large shallots, chopped, or 1/4 cup finely chopped red onion
8    ounces snow peas, trimmed and cut on the diagonal into 1/2 -inch pieces (about 3 cups)
1    tablespoon lime juice
      Salt and pepper to taste
Directions
1. If using fresh corn, cut kernels off cob with a sharp knife. Set aside.
2. Melt butter in medium pan over medium heat. Add ginger and shallots and cook until almost soft, 2 to 3 minutes. Add corn and snow peas and cook until just tender, stirring often, 5 to 6 minutes.
3. Stir in lime juice, season to taste with salt and pepper and serve.

Ingredients

4 ears corn, shucked, or 1 (16-ounce) bag frozen corn (about 31/2 cups)

2 tablespoons unsalted butter

2 tablespoons grated fresh ginger 

2 large shallots, chopped, or 1/4 cup finely chopped red onion

8 ounces snow peas, trimmed and cut on the diagonal into 1/2 -inch pieces (about 3 cups)

1 tablespoon lime juice

Salt and pepper to taste

Directions

1. If using fresh corn, cut kernels off cob with a sharp knife. Set aside.

2. Melt butter in medium pan over medium heat. Add ginger and shallots and cook until almost soft, 2 to 3 minutes. Add corn and snow peas and cook until just tender, stirring often, 5 to 6 minutes.

3. Stir in lime juice, season to taste with salt and pepper and serve.

Excerpted from Cook What You Love, by Bob and Melinda Blanchard, published by Clarkson Potter, a division of  Random House, Copyright 2005, www.clarksonpotter.com. Recipes adapted by Jen Sperazza.   

Photo: Ellen Silverman